Tin Roof Sundae Pie


  • 2 ounces semi sweet baking chocolate
  • 1 tablespoon butter
  • 1 9 " pastry shell homemade recipe or store bought
  • Peanut Layer:
  • 20 caramels
  • 1/3 cup whipping cream
  • 1 1/2 cups salted peanuts
  • Chocolate Layer:
  • 8 ounces semisweet baking chocolate
  • 2 tablespoons butter
  • 1 cup whipping cream
  • 2 teaspoons vanilla
  • Topping:
  • 3 caramels
  • 5 teaspoons whipping cream
  • 1 tablespoon butter


  1. Bake emplty pastry shell and let cool.
  2. Melt the chocolate and butter in the microwave stirring every 30 seconds until completely melted and smooth.
  3. Spread over the bottom and up the sides of the pie crust.
  4. Place in fridge until chocolate is set.
  5. For the Peanut layer, put caramels and whipping cream in small saucepan and over low heat melt until smooth, stirring frequently.
  6. Remove from heat and stir in peanuts. Pour over chocolate layer and put back in the fridge.
  7. Now for the chocolate layer. Melt chocolate and butter in a small saucepan over low heat until smooth.
  8. Remove from the heat and let stand for 15 minutes to cool a bit.
  9. Beat whipping cream and vanilla together until soft peaks form and then carefully fold 1/3 of the whipping cream in with the melted chocolate.
  10. Then fold in the rest of the whipping cream and pour over the peanut layer and refrigerate.
  11. Garnish with whipped cream and peanuts and then in yet another small saucepan :)
  12. melt the caramels, whipping cream and butter for the topping over low heat.
  13. Drizzle over pie.
  14. Place in fridge until ready to serve.