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tin roof fudge pie

(2 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

I made this pie many years ago for my daughters birthday. This recipe comes from my Dec/Jan 1999 Taste of Home magazine.. It's delicious!

►
(2 ratings)
yield 8 - 10
prep time 45 Min

Ingredients For tin roof fudge pie

  • 2
    squares ( 1 ounce each) semisweet baking chocolate
  • 1 Tbsp
    butter, ( no substitutes)
  • 1 - 9
    inch pastry shell, baked
  • PEANUT LAYER
  • 20
    caramels
  • 1/3 c
    whipping cream
  • 1 1/ c
    salted peanuts
  • CHOCOLATE LAYER
  • 8
    squares ( 1 ounce each) semisweet baking chocolate
  • 2 Tbsp
    butter ( no substitutes)
  • 1 c
    whipping cream
  • 2 tsp
    vanilla extract
  • whipped cream and salted nuts optional
  • TOPPING
  • 3
    caramels
  • 5 tsp
    whipping cream
  • 1 Tbsp
    butter, no substitutes

How To Make tin roof fudge pie

  • 1
    In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and up the sides of the crust; refrigerate until the chocolate is set.
  • 2
    Peanut layer: In a saucepan over low heat, melt caramels, and cream, stirring frequently until smooth. Remove from heat; stir in peanuts. spoon into pie shell; refrigerate.
  • 3
    Chocolate layer: In a small saucepan over low heat, melt chocolate and butter. Remove from heat; let stand 15 minutes. Meanwhile, in a mixing bowl, beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate till set. Garnish with whipped cream and peanuts if desired. TOPPING: In a small saucepan over low heat, melt caramels, cream and butter. Drizzle over pie. Refrigerate until serving.
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