tin roof fudge pie
(2 ratings)
I made this pie many years ago for my daughters birthday. This recipe comes from my Dec/Jan 1999 Taste of Home magazine.. It's delicious!
(2 ratings)
yield
8 - 10
prep time
45 Min
Ingredients For tin roof fudge pie
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2squares ( 1 ounce each) semisweet baking chocolate
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1 Tbspbutter, ( no substitutes)
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1 - 9inch pastry shell, baked
- PEANUT LAYER
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20caramels
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1/3 cwhipping cream
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1 1/ csalted peanuts
- CHOCOLATE LAYER
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8squares ( 1 ounce each) semisweet baking chocolate
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2 Tbspbutter ( no substitutes)
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1 cwhipping cream
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2 tspvanilla extract
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whipped cream and salted nuts optional
- TOPPING
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3caramels
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5 tspwhipping cream
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1 Tbspbutter, no substitutes
How To Make tin roof fudge pie
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1In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and up the sides of the crust; refrigerate until the chocolate is set.
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2Peanut layer: In a saucepan over low heat, melt caramels, and cream, stirring frequently until smooth. Remove from heat; stir in peanuts. spoon into pie shell; refrigerate.
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3Chocolate layer: In a small saucepan over low heat, melt chocolate and butter. Remove from 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 till set. Garnish with whipped cream and peanuts if desired. TOPPING: In a small saucepan over low heat, melt caramels, cream and butter. Drizzle over pie. Refrigerate until serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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