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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
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.
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TIN ROOF FUDGE PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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