Tin Roof Fudge Pie

• 2 - 1 oz squares semisweet chocolate
• 1 T. butter (no substitutes)
• Peanut Layer
• 20 Caramels
• 1/3 c whipping cream
• 1 1/2 c. salted peanuts
• Chocolate Layer
• 8 - 1 oz squares semisweet chocolate
• 2 T. butter
• 1 c whipping cream
• 2 t. vanilla extract
• Topping
• 3 caramels
• 5 t whipping cream
• 1 T butter

1. Bake pastry shell, cool. Melt chocolate and butter. Spread onto bottom and sides of crust. Refrigerate til set.
2. In a saucepan over low heat, melt caramels and cream, stirring constantly til smooth. Remove from heat, stir in peanuts.
3. Spoon in pie crust. Refrigerate.
4. In saucepan, melt butter and chocolate. Remove from heat. Let stand 15 minutes. Meanwhile, beat cream and vanilla until
5. soft peaks form. Carefully fold a third of the whipped cream into chocolate mixture. Fold in remaining whipped cream.
6. Spread over peanut layer, and refrigerate until set. In small saucepan, melt the 3 caramels,whipping cream and butter. Drizzle
7. over pie. Garnish with whipped cream if desired.

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Taken from www.epicurious.com/recipes/member/views/tin-roof-fudge-pie-1210877 (may not work)