This pie starts out with a baked pastry shell coated with semisweet chocolate...and it only gets better with three more incredible layers of yum! If you love creamy caramel, roasted salted peanuts and chocolate -- then this pie is for you!

Tin Roof Fudge Pie

Crust:

2 (1-ounce) squares semisweet baking chocolate

1 tablespoon butter

1 (9-inch) baked pastry shell

1. In a saucepan or double boiler, melt chocolate and butter.
2. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set.

Peanut Layer:

20 soft caramels

1/3 cup heavy cream

1 1/2 cups roasted salted peanuts

1. In a saucepan over low heat, melt caramels and cream, stirring frequently until smooth.
2. Remove from the heat; stir in peanuts.
3. Spoon into pie shell; refrigerate.

Chocolate Layer:

8 (1-ounce) squares semisweet baking chocolate

2 tablespoons butter

1 cup heavy cream

2 teaspoons vanilla extract

1. In a small saucepan over low heat, melt chocolate with butter. Remove from heat; let stand 15 minutes.
2. Meanwhile, in a mixing bowl, beat 1 cup cream and vanilla until soft peaks form.
3. Carefully fold 1/3 of the whipped cream into the chocolate mixture and then fold in the remaining whipped cream.
4. Spread over peanut layer; refrigerate until set.

Topping:

3 soft caramels

5 teaspoons heavy cream

1 tablespoon butter

Sweetened whipped cream for garnish (optional)

Salted peanuts for garnish (optional)

1. In a small saucepan over low heat, melt caramels, cream and butter together. Drizzle over pie.
2. Refrigerate until ready to serve. Garnish with sweetened whipped cream and peanuts, if desired.

Makes 8 servings.