Tin Roof Fudge Pie
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 10 servings.
"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.
Ingredients
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2 ounces semisweet chocolate
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1 tablespoon butter
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1 pastry shell (9 inches), baked
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PEANUT LAYER:
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20 caramels
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1/3 cup heavy whipping cream
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1-1/2 cups salted peanuts
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CHOCOLATE LAYER:
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8 ounces semisweet chocolate, coarsely chopped
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2 tablespoons butter
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1 cup heavy whipping cream
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2 teaspoons vanilla extract
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Whipped cream and salted peanuts, optional
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TOPPING:
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3 caramels
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5 teaspoons heavy whipping cream
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1 tablespoon butter
Directions
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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.
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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.
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3.
For chocolate layer, in a microwave, melt chocolate and butter over low heat, stirring until smooth. Let stand for 15 minutes.
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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.
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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.
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