Tin Roof Fudge Pie
By
Cassie *
@1lovetocook1x
1
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!
It's delicious!
Ingredients
- 2
- squares ( 1 ounce each) semisweet baking chocolate
- 1 Tbsp
- butter, ( no substitutes)
- 1 - 9
- inch pastry shell, baked
- 20
- caramels
- 1/3 c
- whipping cream
- 1 1/ c
- salted peanuts
- 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
- 3
- caramels
- 5 tsp
- whipping cream
- 1 Tbsp
- butter, no substitutes
PEANUT LAYER
CHOCOLATE LAYER
TOPPING
How to Make Tin Roof Fudge Pie
- 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.
- 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. - 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.
