Tin Roof Sundae 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 SUNDAE PIE

Steps:

• 1. Mix graham crackers and butter. Reserve 1/4 cup crumb mixture.
• 2. Press remaining crumb mixture into the bottom and up the sides of a 9-inch pie plate. Freeze 15 minutes.
• 3. Swirl 1/2 cup caramel topping and 1/2 cup peanuts into ice cream in a bowl with a wooden spoon. Spoon into crust.
• 4. Top with reserved 1/4 cup crumb mixture. Drizzle with caramel sauce, sprinkle with remaining peanuts. Freeze 4 hours or until firm. Garnish with cool whip if desired and a marachino cherry.

TIN ROOF SUNDAE PIE

Steps:

• Lightly grease a 9 inch pie pan. In a large bowl, mix together cereal, peanut butter, and corn syrup. Press mixture into greased pie pan.
• Spread softened ice cream evenly into crust. Top with chopped peanuts. Freeze until firm, at least 4 hours. Top each slice with chocolate syrup before serving.