Tin Roof Fudge Pie Recipes

Steps:

• 1. In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and up the sides of the crust; refrigerate until the chocolate is set.
• 2. Peanut layer: 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.
• 3. Chocolate layer: In a small saucepan over low heat, melt chocolate and butter. Remove from 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 till set. Garnish with whipped cream and peanuts if desired. TOPPING: In a small saucepan over low heat, melt caramels, cream and butter. Drizzle over pie. Refrigerate until serving.

Steps:

• Crust:.
• In microwave or double boiler melt chocolate and butter.
• Spread onto the bottom and up sides of pie crust.
• Refrigerate until chocolate is set.
• Peanut Layer:.
• In a saucepan, over medium heat melt caramels and cream, stirring frequently until smooth.
• Remove from heat, stir in peanuts.
• Spoon into pie shell and refrigerate while you make the chocolate layer.
• Chocolate Layer:.
• In a small saucepan over low heat, melt chocolate and butter.
• Remove from heat.
• Let stand 15 minutes.
• Meanwhile beat cream and vanilla until soft peaks form.
• Carefully fold 1/3 of whipped cream into chocolate mixture.
• Fold in remaining whipped cream.
• Spread over peanut layer.
• Refrigerate until set.
• Topping:.
• In a small saucepan over medium heat melt topping ingredients.
• Drizzle over pie.

Steps:

• 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 the 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.© Copyright Reiman Publications, 1993-1997