|
Tin Roof Fudge Pie
Author/Submitted by: Cynthia Kolberg posted in Taste of Home Magazine
Servings: 1
Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients: 2
squares
semisweet baking chocolate,
(1 ounce each)
1
tablespoon
butter (no substitutes) 1
pie shell (9 inches),
baked
PEANUT LAYER: 20
caramels 1/3
cup
whipping cream 1 1/2
cups
salted peanuts
CHOCOLATE LAYER 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
TOPPING: 3
carmenls 5
teaspoons
whipping cream 1
tablespoon
butter (no substitutes)
Directions:
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)
| 
