Tin Roof Fudge Pie

Tin Roof Fudge Pie
1
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!

Rating:

★★★★★ 2 votes

Comments:
6 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

How to Make Tin Roof Fudge Pie

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.

Printable Recipe Card

About Tin Roof Fudge Pie

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

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