Tin Roof Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 1
    (9 inch) pie crusts, baked
  • 2
    (1 ounce) semi-sweet chocolate baking squares
  • 1
    tablespoon butter (no substitutes)
  • Peaunt Layer
  • 20
    caramels
  • 13
    cup whipping cream
  • 1 12
  • Chocolate Layer
  • 8
    (1 ounce) semi-sweet chocolate baking squares
  • 2
    tablespoons butter (no substitutes)
  • 1
    cup whipping cream
  • 2
    teaspoons vanilla extract
  • Topping
  • 3
    caramels
  • 5
    teaspoons whipping cream
  • 1
    tablespoon butter
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DIRECTIONS

  • 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.
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