Tin Roof Fudge Pie

Pie Shell:

2 squares (1 ounce each) semisweet baking chocolate
1 tablespoon butter (no substitutes)
1 pie crust shell (9 inches), baked 3.Chocolate Layer:
8 squares (1 ounce each) semisweet baking chocolate
2 tablespoons butter (no substitutes)
1 cup whipping cream
2 teaspoons vanilla extract
Whipped cream and salted peanuts, optional

Peanut Layer:

20 caramels
1 /3 cup whipping cream
1 - 1/ 2 cups salted peanuts 4. Topping:
3 caramels
5 teaspoons whipping cream
1 tablespoon butter (no substitutes)

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

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

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

4. In a small saucepan over low heat, melt caramels, cream and butter. Drizzle over pie. Refrigerate until serving.

Yield: 8-10 servings.