tin roof fudge pie
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!
prep time
45 Min
cook time
method
---
yield
8 - 10
Ingredients
- 2 - squares ( 1 ounce each) semisweet baking chocolate
- 1 tablespoon butter, ( no substitutes)
- 1 - 9 - inch pastry shell, baked
- PEANUT LAYER
- 20 - caramels
- 1/3 cup whipping cream
- 1 1/ cups salted peanuts
- CHOCOLATE LAYER
- 8 - squares ( 1 ounce each) semisweet baking chocolate
- 2 tablespoons butter ( no substitutes)
- 1 cup whipping cream
- 2 teaspoons vanilla extract
- - whipped cream and salted nuts optional
- TOPPING
- 3 - caramels
- 5 teaspoons whipping cream
- 1 tablespoon butter, no substitutes
How To Make tin roof fudge pie
-
Step 1In 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.
-
Step 2Peanut 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.
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Step 3Chocolate 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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