Tin Roof Fudge Pie Recipe
Tin Roof Fudge Pie Recipe photo by Taste of Home

Tin Roof Fudge Pie Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8-10 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. For chocolate layer, in a microwave, melt chocolate and butter over low heat, stirring until smooth. Let stand for 15 minutes.
  4. 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.
  5. 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.
Originally published as Tin Roof Fudge Pie in Taste of Home December/January 1999, p67

Nutritional 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.

Reviews for Tin Roof Fudge Pie

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 14, 2013

"This has to be the best pie ever.All my guests can't get over that I had made it..they thought that it came from the DQ..It tastes so much like the peanut butter parfait..It is excellant.We have company every summer from Ontario,and he requests this pie every year..Thank you"

MY REVIEW
Reviewed Jul. 9, 2013

"This pie is so good..It tastes like you died and went to heaven..I have made this pie many times over the years..Nice to see it in print.."

MY REVIEW
Reviewed Oct. 1, 2009

"All I can say is EXCELLENT! This is a great pie, the sweet, the salty...you can't go wrong..."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT