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Tin Roof Fudge Pie

 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


  • 2 ounces semisweet chocolate
  • 1 tablespoon butter
  • 1 pastry shell (9 inches), baked
  • 20 caramels
  • 1/3 cup heavy whipping cream
  • 1-1/2 cups salted peanuts
  • 8 ounces semisweet chocolate, coarsely chopped
  • 2 tablespoons butter
  • 1 cup heavy whipping cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Whipped cream and salted peanuts, optional
  • 3 caramels
  • 5 teaspoons heavy whipping cream
  • 1 tablespoon butter


  • 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.
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.