More Great Recipes: Pie

Tin Roof Fudge Pie


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Member since 2007

Serves 8-10 | Prep Time | Cook Time

Ingredients

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)


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.


Pairs Well With


Notes

2000 Taste of Home Annual Recipes.

Submitted by C. Kolberg, Syracuse, IN

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