Best Tin Roof Pie Recipes

SMART-CHOICE EASY TIN-ROOF PUDDING PIE

Steps:

• Spread half the caramel topping onto bottom of crust; sprinkle with half the nuts.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over nuts in crust.
• Refrigerate 3 hours or until firm. Drizzle with remaining caramel and top with remaining nuts just before serving.

TIN ROOF SUNDAE PIE

Steps:

• Lightly grease a 9 inch pie pan. In a large bowl, mix together cereal, peanut butter, and corn syrup. Press mixture into greased pie pan.
• Spread softened ice cream evenly into crust. Top with chopped peanuts. Freeze until firm, at least 4 hours. Top each slice with chocolate syrup before serving.

TIN ROOF FUDGE PIE

Steps:

• 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.

TIN ROOF FUDGE PIE

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.

TIN ROOF CHOCOLATE PIE

Steps:

• In small heavy saucepan, heat chocolate chips and butter, stirring until smooth.
• Spread over bottom of baked crust.
• Chill.
• In next small saucepan, cook and stir caramels and cream until smooth.
• Add peanuts; spoon into crust.
• In medium saucepan, combine milk, chocolate chips and marshmallows.
• Cook and stir on low until smooth.
• Remove from heat; add vanilla.
• Set aside to cool.
• Beat the 1 cup cream to soft peaks.
• Fold into the cooled chocolate mixture.
• Spoon into crust.
• Chill until set.
• When serving, melt the 3 caramels with the cream and butter.
• Let cool slightly.
• Top each serving with caramel mixture, whipped cream and a few chocolate chips.

TIN ROOF FUDGE PIE

Steps:

• Bake pastry shell, cool. Melt chocolate and butter. Spread onto bottom and sides of crust. Refrigerate til set. In a saucepan over low heat, melt caramels and cream, stirring constantly til smooth. Remove from heat, stir in peanuts. Spoon in pie crust. Refrigerate. In saucepan, melt butter and chocolate. Remove from heat. Let stand 15 minutes. Meanwhile, beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into chocolate mixture. Fold in remaining whipped cream. Spread over peanut layer, and refrigerate until set. In small saucepan, melt the 3 caramels,whipping cream and butter. Drizzle over pie. Garnish with whipped cream if desired.

EASY TIN ROOF PUDDING PIE

Steps:

• Spread half the caramel onto bottom of crust; top with half the nuts.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over nuts in crust.
• Refrigerate 3 hours or until firm. Drizzle with remaining caramel and top with remaining nuts just before serving.

TIN ROOF PIE

Steps:

• Crust:.
• In microwave or double boiler melt chocolate and butter.
• Spread onto the bottom and up sides of pie crust.
• Refrigerate until chocolate is set.
• Peanut Layer:.
• In a saucepan, over medium heat melt caramels and cream, stirring frequently until smooth.
• Remove from heat, stir in peanuts.
• Spoon into pie shell and refrigerate while you make the chocolate layer.
• Chocolate Layer:.
• In a small saucepan over low heat, melt chocolate and butter.
• Remove from heat.
• Let stand 15 minutes.
• Meanwhile beat cream and vanilla until soft peaks form.
• Carefully fold 1/3 of whipped cream into chocolate mixture.
• Fold in remaining whipped cream.
• Spread over peanut layer.
• Refrigerate until set.
• Topping:.
• In a small saucepan over medium heat melt topping ingredients.
• Drizzle over pie.

TIN ROOF SUNDAE PIE

Steps:

• 1. Mix graham crackers and butter. Reserve 1/4 cup crumb mixture.
• 2. Press remaining crumb mixture into the bottom and up the sides of a 9-inch pie plate. Freeze 15 minutes.
• 3. Swirl 1/2 cup caramel topping and 1/2 cup peanuts into ice cream in a bowl with a wooden spoon. Spoon into crust.
• 4. Top with reserved 1/4 cup crumb mixture. Drizzle with caramel sauce, sprinkle with remaining peanuts. Freeze 4 hours or until firm. Garnish with cool whip if desired and a marachino cherry.

TIN ROOF FUDGE PIE

Steps:

• 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

TIN ROOF FUDGE PIE RECIPE

Steps:

• 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. Yield: 10 servings.

TIN ROOF CHOCOLATE PIE

Steps:

• FOR CHOCOLATE LAYER:
• HEAT 1/3 cup morsels and butter in small saucepan over low heat stirring frequently, until morsels are melted. Spread melted chocolate on bottom and up sides of prebaked pie shell. Refrigerate for 15 minutes or until set.
• FOR CARAMEL LAYER:
• HEAT caramels and 1/3 cup whipping cream in small saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in nuts. Spoon over chocolate layer; cover. Refrigerate.
• FOR MARSHMALLOW LAYER:
• HEAT 1 1/3 cups morsels, milk and marshmallows in medium saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool completely.
• BEAT remaining whipping cream until soft peaks form; fold into cooled marshmallow mixture. Carefully spoon over caramel layer (pie will be full). Refrigerate for 3 hours or overnight.
• FOR TOPPING:
• HEAT 3 caramels, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan over low heat, stirring frequently, until smooth; cool slightly. Top each serving with topping, whipped cream and remaining morsels.

TIN ROOF PIE

Steps:

• Add 1/2 cup each of the caramel topping and nuts to ice cream in bowl; swirl with spoon until marbleized. Spoon into crust.
• Freeze 4 hours or until firm.
• Drizzle pie with remaining caramel topping just before serving; sprinkle with remaining nuts.