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Sunday, November 1, 2009
Pam's Tin Roof Fudge Pie Recipe
It is with Pam's permission to copy this recipe so I can try baking this in my daughter's new kitchen as she has a nice oven to convert into a laboratory kitchen.
Pam of Mom's Mutterings blog apparently is an expert baker with lots to share to her followers and readers. Kindly follow her blog IN THIS LINK for more and better surprises.
In this particular recipe, I left the picture out. You can see what it looks like when you pay her blog a visit. It looks super delicious and mouth watering.
I posted this recipe here so I will have easy access to her recipe board. One thing, I have never baked a pie in my whole life. Hope this will be a good start to begin with pie making. Hooray!
My newly married daughter wanted to learn baking, so this will be her new added interest to fill her time as a new wife, her new life.
Thank you very much Pam for your kindness.
2 ounces semisweet chocolate
1 tablespoon butter
1 pastry shell (9 inches), baked
1/3 cup heavy whipping cream
1-1/2 cups salted peanuts
8 ounces semisweet chocolate, coarsely chopped
2 tablespoons butter
1 cup heavy whipping cream
2 teaspoons vanilla extract
Whipped cream and salted peanuts, optional
5 teaspoons heavy whipping cream
1 tablespoon butter
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.