Tin Roof Fudge Pie
  • Servings: 8-10
  • 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)
  1. 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.
2000 Taste of Home Annual Recipes. Submitted by C. Kolberg, Syracuse, IN