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Tin Roof Fudge Pie

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Serves 8-10 | Prep Time | Cook Time

Why I Love This Recipe

2000 Taste of Home Annual Recipes.

Submitted by C. Kolberg, Syracuse, IN

Ingredients You'll Need

2 squares (1 ounce each) semisweet baking chocolate
1 tablespoon butter (no substitutes)
1 pastry shell (9 inches), baked
20 caramels
1/3 cup whipping cream
1 1/2 cups salted peanuts
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
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.

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