Tin Roof Fudge Pie

posted by Kerri 04-23-100 3:03 PM

Tin Roof Fudge Pie
Taste Of Home

2 oz. milk chocolate
1 Tbls. butter, no substitute
1 (9") pastry shell, baked and cooled

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

Chocolate layer:
8 ounces semisweet baking chocolate
2 Tbs. butter, no substitute
1 cup whipping cream, whipped or 1 (16 oz.) container Cool Whip

In a microwave or double boiler melt milk chocolate and butter. Spread onto bottom and up sides of pie crust. Refrigerate until chocolate is set.

In saucepan, over low heat, melt caramels and whipping cream, stirring frequently until smooth. Remove from heat and stir in peanuts. Spoon into pie shell. Refrigerate until set.

In small saucepan, over low heat, melt semi sweet chocolate and butter. Remove from heat and let cool 15 minutes. Carefully fold a third of the whipped cream or Cool Whip into the chocolate mixture. Fold in remaining whipped cream or Cool Whip. Spread over peanut layer. Refrigerate until set.

If desired, garnish with additional whipped cream or Cool Whip, chopped peanuts and chocolate curls.

yields 10 servings.

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