[ladyseville]

Tin Roof Fudge Pie

2 squares (1 ounce each) semisweet baking chocolate
1 tablespoon butter
1 pastry shell (9 inches), baked

PEANUT LAYER:
20 caramels
1/3 cup heavy whipping cream
1-1/2 cups salted peanuts

CHOCOLATE LAYER:
8 squares (1 ounce each) semisweet chocolate, coarsely chopped
2 tablespoons butter
1 cup heavy whipping cream
2 teaspoons vanilla extract
Whipped cream and salted peanuts, optional

TOPPING:
3 caramels
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 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 small saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove from the heat; let stand for 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.

For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator.