Tin Roof Fudge Pie – a delicious recipe with chocolate, butter, Peanut Layer, Caramels, whipping cream, peanuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake pastry shell, cool. Melt chocolate and butter. Spread onto bottom and sides of crust. Refrigerate til set.
2
In a saucepan over low heat, melt caramels and cream, stirring constantly til smooth. Remove from heat, stir in peanuts.
3
Spoon in pie crust. Refrigerate.
4
In saucepan, melt butter and chocolate. Remove from heat. Let stand 15 minutes. Meanwhile, beat cream and vanilla until
5
soft peaks form. Carefully fold a third of the whipped cream into chocolate mixture. Fold in remaining whipped cream.
6
Spread over peanut layer, and refrigerate until set. In small saucepan, melt the 3 caramels,whipping cream and butter. Drizzle
7
over pie. Garnish with whipped cream if desired.
3444
kcal
Calories
276
g
Fat
178
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 2 - 1 oz squares semisweet chocolate, 1 T. butter (no substitutes), Peanut Layer, 20 Caramels, and more.
Yes, Tin Roof Fudge Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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