Tin Roof Fudge Pie

Source: Appleton Post Crescent

I use Pillsbury ready made crust - red box

Ingredients

  • 2 squares (1 oz. ea.) semisweet baking chocolate
  • 1 Tbls. butter (no substitutes)
  • 1 baked 9-inch pie pastry shell
  • 20 caramels
  • 1/3 c. whipping cream
  • 1-1/2 c. salted peanuts
  • 8 squares (1 oz. ea.) semisweet baking chocolate
  • 2 Tbls. butter (no substitutes)
  • 1 c. whipping cream, divided (1/2 c. & 2/3 c.)
  • 2 t. vanilla
  • Whipped cream and salted peanuts, optional
  • 3 caramels
  • 5 t. whipping cream
  • 1 Tbls. butter (no substitutes)

Instructions

If using a ready-made crust, unroll pie crust and roll out a bit to fit your pie plate. Place in pie plate and poke holes all over the bottom with a fork. Bake according to package directions and cool.

In microwave or using a double boiler, melt chocolate and butter. Spread onto the bottom and up the sides of the crust; refrigerate until 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 heat; let stand 15 minutes.

Meanwhile, in a mixing bowl, beat cream and vanilla until soft peaks form. Carefully fold a third of 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: Serves 8-10.