Tin Roof Pie - cooking recipe

Ingredients

Crust
1 (9 inch) pie crusts, baked
2 (1 ounce) semi-sweet chocolate baking squares
1 tablespoon butter (no substitutes)
Peaunt Layer
20 caramels
1/3 cup whipping cream
1 1/2 cups salted peanuts
Chocolate Layer
8 (1 ounce) semi-sweet chocolate baking squares
2 tablespoons butter (no substitutes)
1 cup whipping cream
2 teaspoons vanilla extract
Topping
3 caramels
5 teaspoons whipping cream
1 tablespoon butter

Preparation

Crust:
In microwave or double boiler melt chocolate and butter.
Spread onto the bottom and up sides of pie crust.
Refrigerate until chocolate is set.
Peanut Layer:
In a saucepan, over medium heat melt caramels and cream, stirring frequently until smooth.
Remove from heat, stir in peanuts.
Spoon into pie shell and refrigerate while you make the chocolate layer.
Chocolate Layer:
In a small saucepan over low heat, melt chocolate and butter.
Remove from heat.
Let stand 15 minutes.
Meanwhile beat cream and vanilla until soft peaks form.
Carefully fold 1/3 of whipped cream into chocolate mixture.
Fold in remaining whipped cream.
Spread over peanut layer.
Refrigerate until set.
Topping:
In a small saucepan over medium heat melt topping ingredients.
Drizzle over pie.