Tin Roof Pie Recipes

TIN ROOF FUDGE PIE

Steps:

• In a small saucepan, melt chocolate and butter over low heat; stirring until smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set. , For peanut layer, in a small saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate. , For chocolate layer, in a microwave, melt chocolate and butter over low heat, stirring until smooth. Let stand for 15 minutes. , Meanwhile, in a large 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. , For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator.

TIN ROOF FUDGE PIE

Steps:

• 1. In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and up the sides of the crust; refrigerate until the chocolate is set.
• 2. Peanut layer: In a saucepan over low heat, melt caramels, and cream, stirring frequently until smooth. Remove from heat; stir in peanuts. spoon into pie shell; refrigerate.
• 3. Chocolate layer: In a small saucepan over low heat, melt chocolate and butter. Remove from 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 till set. Garnish with whipped cream and peanuts if desired. TOPPING: In a small saucepan over low heat, melt caramels, cream and butter. Drizzle over pie. Refrigerate until serving.

TIN ROOF PIE

Steps:

• Add 1/2 cup each of the caramel topping and nuts to ice cream in bowl; swirl with spoon until marbleized. Spoon into crust.
• Freeze 4 hours or until firm.
• Drizzle pie with remaining caramel topping just before serving; sprinkle with remaining nuts.

KLONDIKE KATE'S TIN ROOF PIE

Steps:

• to make the crust: with a fork, combine the peanut butter and corn syrup, then gradually incorporate the cornflakes. when mixture becomes hard to handle, mix with hands. pat it down and up the sides of a 9-inch pie plate. to make the pie filling: pat the softened ice cream into the crust. smooth the top with a rubber spatula. wrap the pie with plastic wrap and freeze it for at least 2 hours or until ice cream is frozen solid. to serve: dip a knife into hot water and slice the pie into servings.top with chocolate sauce, whipped cream and chopped nuts.

EASY TIN ROOF PUDDING PIE

Steps:

• Spread half the caramel onto bottom of crust; top with half the nuts.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over nuts in crust.
• Refrigerate 3 hours or until firm. Drizzle with remaining caramel and top with remaining nuts just before serving.

TIN ROOF PIE

Steps:

• 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.

TIN ROOF CHOCOLATE PIE

Steps:

• In small heavy saucepan, heat chocolate chips and butter, stirring until smooth.
• Spread over bottom of baked crust.
• Chill.
• In next small saucepan, cook and stir caramels and cream until smooth.
• Add peanuts; spoon into crust.
• In medium saucepan, combine milk, chocolate chips and marshmallows.
• Cook and stir on low until smooth.
• Remove from heat; add vanilla.
• Set aside to cool.
• Beat the 1 cup cream to soft peaks.
• Fold into the cooled chocolate mixture.
• Spoon into crust.
• Chill until set.
• When serving, melt the 3 caramels with the cream and butter.
• Let cool slightly.
• Top each serving with caramel mixture, whipped cream and a few chocolate chips.