CONTEST DESSERT: Tin Roof Fudge Pie

TIN ROOF FUDGE PIE
Adapted by BumbleBeeBoogie
(organized in preparation steps)

Bake one 9-inch pastry shell; cool.

2 1-ounce squares semisweet baking chocolate
1 tablespoon butter (no substitutions)

In a microwave oven or double boiler, melt together the chocolate and the butter. Spread onto the bottom and sides of BAKED pie crust; refrigerate until the chocolate is set.

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

In a microwave oven or saucepan over low heat, melt the caramels and cream, stirring frequently until smooth. Remove from the heat and stir in the peanuts. Spoon into the chocolate covered pie shell; refrigerate.

8 1-ounce squares semisweet baking chocolate
1 tablespoons butter (no substitutions)

In a microwave oven or small saucepan over low heat, melt the chocolate and the butter. Remove from the heat; let stand 15 minutes.

1 cup whipping cream
2 teaspoons vanilla extract

Meanwhile, in a mixing bowl, whip the cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; then fold in the remaining whipped cream. Spread the mixture over the caramel-peanut layer; refrigerate until set.

Whipped cream and salted peanuts, optional
3 caramels

Garnish with whipped cream and peanuts, if desired.

4 teaspoons whipping cream
1 tablespoon butter (no substitutions)

In a microwave oven or small saucepan over low heat, melt the caramels, cream, and butter. Drizzle the mixture over the top of the pie. Refrigerate until ready to serve.