Tin Roof Fudge Pie Recipes

Steps:

• 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. , 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.

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:

• Add 1/2 cup each of the caramel topping and nuts to ice cream in bowl; swirl with spoon until marbleized. Spoon into crust.
• Freeze 4 hours or until firm.
• Drizzle pie with remaining caramel topping just before serving; sprinkle with remaining nuts.

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

Steps:

• Spread half the caramel onto bottom of crust; top with half the nuts.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over nuts in crust.
• Refrigerate 3 hours or until firm. Drizzle with remaining caramel and top with remaining nuts just before serving.

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

Steps:

• to make the crust: with a fork, combine the peanut butter and corn syrup, then gradually incorporate the cornflakes. when mixture becomes hard to handle, mix with hands. pat it down and up the sides of a 9-inch pie plate. to make the pie filling: pat the softened ice cream into the crust. smooth the top with a rubber spatula. wrap the pie with plastic wrap and freeze it for at least 2 hours or until ice cream is frozen solid. to serve: dip a knife into hot water and slice the pie into servings.top with chocolate sauce, whipped cream and chopped nuts.