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.