Tin Roof Fudge Pie
By
Cassie *
@1lovetocook1x
1
It's delicious!
Ingredients
-
2squares ( 1 ounce each) semisweet baking chocolate
-
1 Tbspbutter, ( no substitutes)
-
1 - 9inch pastry shell, baked
-
PEANUT LAYER
-
20caramels
-
1/3 cwhipping cream
-
1 1/ csalted peanuts
-
CHOCOLATE LAYER
-
8squares ( 1 ounce each) semisweet baking chocolate
-
2 Tbspbutter ( no substitutes)
-
1 cwhipping cream
-
2 tspvanilla extract
-
·whipped cream and salted nuts optional
-
TOPPING
-
3caramels
-
5 tspwhipping cream
-
1 Tbspbutter, no substitutes
How to Make Tin Roof Fudge Pie
- 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.
- 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. - 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.