Tin Roof Fudge Pie

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Tin Roof Fudge Pie

Ingredients

  • 2 1-oz squares semisweet baking chocolate
  • 1 tablespoon butter (no substitutions)
  • 1 (9-inch) baked pastry shell
  • 20 caramels
  • 1/3 cup whipping cream
  • 1 1/2 cup salted peanuts
  • 8 1-oz squares semisweet baking chocolate
  • 2 tablespoons butter (no substitutions)
  • 1 cup whipping cream
  • 2 teaspoons vanilla extract
  • Whipped cream and salted peanuts, optional
  • 3 caramels
  • 5 teaspoons whipping cream

Instructions

In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and sides of crust; refrigerate until the chocolate is set. 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. In a small saucepan over low heat, melt chocolate and butter. 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.

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