Name: Tin Roof Fudge Pie
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Tin Roof Fudge Pie

1. 2 ounces semisweet chocolate -

2. 1 tablespoon butter -

3. 1 pastry shell (9 inches), baked -

4. PEANUT LAYER: -

5. 20 caramels -

6. 1/3 cup heavy whipping cream -

7. 1-1/2 cups salted peanuts -

8. CHOCOLATE LAYER: -

9. 8 ounces semisweet chocolate, coarsely chopped -

10. 2 tablespoons butter -

11. 1 cup heavy whipping cream -

12. 2 teaspoons vanilla extract -

13. Whipped cream and salted peanuts, optional -

14. Topping: -

15. 3 caramels -

16. 5 teaspoons heavy whipping cream -

17. 1 tablespoon butter -

How to cook deliciously - Tin Roof Fudge Pie

1. Stage

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.

2. Stage

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.

3. Stage

For chocolate layer, in a microwave, melt chocolate and butter over low heat, stirring until smooth. Let stand for 15 minutes.

4. Stage

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.

5. Stage

For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator.