Tin Roof Fudge Pie

Cassie *

By
@1lovetocook1x

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!


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Comments:

Serves:

8 - 10

Prep:

45 Min

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pies, Chocolate
Hashtags: #peanuts, #caramel