"This delectable pie makes a great hostess gift for a holiday get-together or a wonderful ending to a meal for company," suggests field editor Cynthia Kolberg of Syracuse, Indiana.
Tin Roof Fudge Pie
Tin Roof Fudge Pie
Prep Time
30 min
Yield
10 servings
Ingredients
- 2 ounces semisweet chocolate
- 1 tablespoon butter
- 1 pastry shell (9 inches), baked
- PEANUT LAYER:
- 20 caramels
- 1/3 cup heavy whipping cream
- 1-1/2 cups salted peanuts
- CHOCOLATE LAYER:
- 8 ounces semisweet chocolate, coarsely chopped
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- Whipped cream and salted peanuts, optional
- TOPPING:
- 3 caramels
- 5 teaspoons heavy whipping cream
- 1 tablespoon butter
Directions
- In a small saucepan, melt chocolate and butter over low heat; stirring until smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set.
- For peanut layer, in a small saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate.
- For chocolate layer, in a microwave, melt chocolate and butter over low heat, stirring until smooth. Let stand for 15 minutes.
- Meanwhile, in a large 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.
- For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator.
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