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Family Favorite Pie and Tart

Tin Roof Sundae Pie

Tin Roof Sundae Pie

March 14th is the day we mark as #PiDay (3.14). To celebrate #PiDay, I made Tin Roof Sundae Pie. I knew I wanted a chocolate pie as that is my son’s favorite. I recalled a sundae from my childhood and decided to base my pie on that sundae. We used to go to Farrell’s Ice Cream Parlour for a Tin Roof Sundae as a special treat. The sundae is vanilla ice cream topped with caramel sauce, chocolate sauce and Spanish peanuts. It’s absolutely delicious! We decided to go with chocolate mousse as our pie filling instead of vanilla to amp up the chocolate. This pie is a winner and was gone in a flash!

Farrell's: Tin Roof Sundae
Tin Roof Sundae from Farrell’s Ice Cream Parlour

Tin Roof Sundae Pie Recipe

Tin Roof Sundae Pie

Tin Roof Sundae Pie

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 9 minutes
Chill Time: 8 hours
Total Time: 8 hours 24 minutes

Delicious chocolate cream pie based on a childhood favorite ice cream sundae.



  • 5 1/2 oz. chocolate wafer cookies, crushed (about 1 2/3 cups)
  • 1/4 cup sugar
  • 6 tbsp. butter, melted


  • Caramel Sauce
  • Chocolate sauce
  • Spanish peanuts
  • 8 oz. tub Cool whip
  • 8 oz. semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • Whipped cream, canned or freshly whipped



  1. In a food processor, crush the chocolate wafer cookies into crumbs. Add the sugar and combine. Last, add the melted butter and pulse until fully combined.
  2. Firmly press crumb mixture in bottom and up sides of a 9-inch pie plate.
  3. Bake crust at 350 degrees for 7 to 9 minutes. Cool on a wire rack.


  1. In a medium sized microwave safe bowl, heat the heavy whipping cream for one minute. Immediately add chocolate chips to the cream and whisk until chocolate is melted and completely combined. Set in the refrigerator to cool for a few minutes, but do not let it set.
  2. Once pie crust is cool, squirt caramel sauce along the bottom of the crust. Repeat with the chocolate sauce. Sprinkle with Spanish peanuts.
  3. Once the chocolate and cream is cool, fold in the cool whip. Once completely combined, spoon over the top of the pie crust.
  4. Add a border of whipped cream piped in stars around the outside edge of the pie. Squirt caramel and chocolate sauce across the top of the pie. Sprinkle with Spanish peanuts.
  5. Cool in refrigerator at least 8 hours before serving to ensure the pie is set well. As an alternative, freeze for a couple of hours and take out of the freezer five minutes before slicing to serve.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 31gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 46mgSodium: 186mgCarbohydrates: 44gFiber: 2gSugar: 34gProtein: 3g

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Tin Roof Sundae Pie
Tin Roof Sundae Pie

Pi(e) Day!

Pie is a classic treat, something almost everyone can enjoy. The variety of pies is endless, both savory and sweet. We have many pies on Simply Inspired Meals and I encourage you to check them out. Some of my family favorites include Rich Chocolate Cream Pie, Lemon Meringue Pie and Amazing Apple Pie.

Discover More Pi Day Recipes

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  1. I remember Farrell’s! This pie looks amazingly decadent!

  2. I did not know what a tin roof sundae was until I read your description. What a delicious idea for a pie!! So yummy!

  3. Gosh I haven’t been to a Farrell’s in years. This is really a delicious blast from the past!

  4. I have fond memories of Farrell’s. This pie looks scrumptious.

  5. Yummm that sounds so creamy and indulgent!

  6. […] you enjoy caramel, I encourage you to give these recipes at try! Decadent Salted Caramel Brownie, Tin Roof Sundae Pie or Disneyland Dirt and Worm Candy […]

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