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    Tin Roof Fudge Pie


    Source of Recipe


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    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 cups 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
    1 tablespoon butter (no substitutions)

    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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