TIN ROOF FUDGE PIE

Tin Roof Fudge Pie image

Provided by Cassie *

Time 45m

Number Of Ingredients 17

2 squares ( 1 ounce each) semisweet baking chocolate
1 Tbsp butter, ( no substitutes)
1 - 9 inch pastry shell, baked
PEANUT LAYER
20 caramels
1/3 c whipping cream
1 1/ c salted peanuts
CHOCOLATE LAYER
8 squares ( 1 ounce each) semisweet baking chocolate
2 Tbsp butter ( no substitutes)
1 c whipping cream
2 tsp vanilla extract
whipped cream and salted nuts optional
TOPPING
3 caramels
5 tsp whipping cream
1 Tbsp butter, no substitutes

Steps:

1. In 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.
2. Peanut 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.
3. Chocolate 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.