Shelly's Recipe

TIN ROOF FUDGE PIE

Category: Pies - Miscellaneous

Pie Shell:
2 (1 oz) squares semisweet baking chocolate
1 tbsp butter (no substitutes)
1 (9 inch) pie crust shell, baked

Chocolate Layer:
8 (1 oz) squares semisweet baking chocolate
2 tbsp butter (no substitutes)
1 cup whipping cream
2 tsp vanilla extract
Whipped cream and salted peanuts, optional

Peanut Layer:
20 caramels
1 /3 cup whipping cream
1 1/ 2 cups salted peanuts

Topping:
3 caramels
5 tsp whipping cream
1 tbsp butter (no substitutes)

In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and up the 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 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.