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Tin Roof Fudge Pie

"This delectable pie makes a great hostess gift for a holiday get-together or a wonderful ending to a meal for company," suggests field editor Cynthia Kolberg of Syracuse, Indiana.

8-10 ServingsPrep: 30 min. + chilling

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

Directions

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.

2 of 2

Tin Roof Fudge Pie (continued)

Directions (continued)

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.

Nutrition Facts: 1 piece equals 612 calories, 44 g fat (21 g saturated fat), 65 mg cholesterol, 290 mg sodium, 50 g carbohydrate, 4 g fiber, 10 g protein.