Tin Roof Fudge Pie
This delectable pie makes a great hostess gift for a holiday get-together or a wonderful ending to a meal for company. Cynthia Kolberg Syracuse, Indiana
Ingredients:
| 2 (1-ounce) squares |
semi-sweet baking chocolate |
| 1 tablespoon |
butter (no substitutes) |
| 1 |
pie shell (9 inches), baked |
| |
PEANUT LAYER: |
| 20 |
caramels |
| 1/3 cup |
whipping cream |
| 1-1/2 cup |
, salted peanut |
| |
CHOCOLATE LAYER: |
| 8 (1-ounce) squares |
semi-sweet 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. © Copyright Reiman Publications, 1993-1997
