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Tin Roof Fudge Pie

Author/Submitted by: Cynthia Kolberg posted in Taste of Home Magazine
Servings: 1
Categories: Chocolate / Desserts / Pies & Pastries

2  squares  semisweet baking chocolate, (1 ounce each)
1  tablespoon  butter (no substitutes)
1    pie shell (9 inches), baked
20    caramels
1/3  cup  whipping cream
1 1/2  cups  salted peanuts
8  squares  semisweet baking chocolate, (1 ounce each)
2  tablespoons  butter (no substitutes)
1  cup  whipping cream
2  teaspoons  vanilla extract
    Whipped cream and salted peanuts, optional
3    carmenls
5  teaspoons  whipping cream
1  tablespoon  butter (no substitutes)

In a microwave or double broiler, 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 carmenls and cream, stirring frequently until smooth. 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. Recipe From: Cynthia Kolberg posted in Taste of Home Magazine Yields: 8 - 10 Servings RecipeMom - Happy Holiday's Everyone (Tonya R Kellum)

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