Tin Roof Fudge Pie

This pie starts out with a pastry crust coated with semisweet chocolate—and it only gets better from there with three more layers of yum—caramel, roasted salted peanuts and chocolate!

Recipe Ingredients:

Crust:
2 (1-ounce) squares semisweet baking chocolate
1 tablespoon butter
1 (9-inch) baked pie crust*

Peanut Layer:
20 soft caramels
1/3 cup heavy cream
1 1/2 cups roasted salted peanuts

Chocolate Layer:
8 (1-ounce) squares semisweet baking chocolate
2 tablespoons butter
1 cup heavy cream
2 teaspoons vanilla extract

Topping:
3 soft caramels
5 teaspoons heavy cream
1 tablespoon butter
Sweetened whipped cream for garnish (optional)
Salted peanuts for garnish (optional)

Cooking Directions:

1. For Crust: In a saucepan or double boiler, melt chocolate and butter. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set.
2. For Peanut Layer: In a saucepan over low heat, melt caramels and cream, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate.
3. For Chocolate Layer: In a small saucepan over low heat, melt chocolate with butter. Remove from heat; let stand 15 minutes.
4. Meanwhile, in a mixing bowl, beat 1 cup cream and vanilla until soft peaks form. Carefully fold 1/3 of the whipped cream into the chocolate mixture and then fold in the remaining whipped cream. Spread over peanut layer; refrigerate until set.
5. Topping: In a small saucepan over low heat, melt caramels, cream and butter together. Drizzle over pie.
6. Refrigerate until ready to serve. Garnish with sweetened whipped cream and peanuts, if desired.

Makes 8 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.