Recipes
TIN ROOF FUDGE PIE
Tin Roof Fudge Pie
Submitted by C. Kolberg, Syracuse, IN
Post a Review
Add to Recipe Box
PrintCATEGORIES
INGREDIENTS
- Servings: 8-10
- 2 squares (1 ounce each) semisweet baking chocolate
- 1 tablespoon butter (no substitutes)
- 1 pastry shell (9 inches), baked
- PEANUT LAYER:
- 20 caramels
- 1/3 cup whipping cream
- 1 1/2 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 peanuts, optional
- TOPPING:
- 3 caramels
- 5 teaspoons whipping cream
- 1 tablespoon butter (no substitutes)
DIRECTIONS
In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set. In a saucepan over low heat, melt caramels and cream, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate. In a small saucepan over low heat, melt chocolate and butter. Remove from the 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 until set. Garnish with whipped cream and peanuts if desired. In a small saucepan over low heat, melt caramels, cream and butter. Drizzle over pie. Refrigerate until serving.
RECIPE REVIEWS
MEDIA
TELL ME MORE
LATEST RECIPES
