Tin Roof Fudge Pie
Ingredients
- 2 1-oz squares semisweet baking chocolate
- 1 tablespoon butter (no substitutions)
- 1 (9-inch) baked pastry shell
- 20 caramels
- 1/3 cup whipping cream
- 1 1/2 cup salted peanuts
- 8 1-oz squares semisweet baking chocolate
- 2 tablespoon butter (no substitutions)
- 1 cup whipping cream
- 2 teaspoon vanilla extract
- Whipped cream and salted peanuts, optional
- 3 caramels
- 5 teaspoon whipping cream
Instructions
In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and 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.