A Great Pie

Since it seems spring has arrived (or it has here anyhow), here's a great desert that deserves a try!

Tin Roof Fudge Pie
Originally from Taste of Home cook book.

Made 2/07 By me. I liked with peanuts, but Mom suggested leaving out peanuts and just having caramel in the second layer, or substituting pecans or softer nut.

2 squares (1 once each) semisweet baking chocolate
1 tablespoon butter (no substitutes)
1 pastry shell (9 inches), baked

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

CHOCOLATE LAYER:
8 squares (1 once each) semisweet baking chocolate
2 tablespoons butter (no substitutes)
1 cup whipping cream
2 teaspoons canilla extract
Whipped cream and salted peanuts, optional

TOPPING:
3 caramels
5 teaspoons whipping cream
1 tablespoon butter (no substitutes)

In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and up the 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 hear; let stand 15 minutes meanwhile, in a mixing bowl, beat cream and vanilla until soft peaks form. Crefully 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.

Yield: 8-10 servings