TIN ROOF SUNDAE PIE
A favorite from Melissa.
Provided by mary Armstrong
Categories Ice Cream & Ices
Time 4h30m
Number Of Ingredients 5
Steps:
- 1. Mix graham crackers and butter. Reserve 1/4 cup crumb mixture.
- 2. Press remaining crumb mixture into the bottom and up the sides of a 9-inch pie plate. Freeze 15 minutes.
- 3. Swirl 1/2 cup caramel topping and 1/2 cup peanuts into ice cream in a bowl with a wooden spoon. Spoon into crust.
- 4. Top with reserved 1/4 cup crumb mixture. Drizzle with caramel sauce, sprinkle with remaining peanuts. Freeze 4 hours or until firm. Garnish with cool whip if desired and a marachino cherry.
TIN ROOF SUNDAE PIE
This is an ice cream pie; the combination of the crust and the salty peanuts makes it one of the best you will ever try.
Provided by Ryan McCollum
Categories Ice Cream Pie
Time 4h15m
Yield 8
Number Of Ingredients 6
Steps:
- Lightly grease a 9 inch pie pan. In a large bowl, mix together cereal, peanut butter, and corn syrup. Press mixture into greased pie pan.
- Spread softened ice cream evenly into crust. Top with chopped peanuts. Freeze until firm, at least 4 hours. Top each slice with chocolate syrup before serving.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 60.7 g, Cholesterol 29 mg, Fat 18.1 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 6.6 g, Sodium 295.1 mg, Sugar 35.4 g
TIN ROOF SUNDAE BARS
A Tin Roof Sundae is my all time favorite to order whenever I get a chance at an ice cream shop. This is a great substitute with some vanilla ice cream at home.
Provided by LAURIE
Categories Bar Cookie
Time 42m
Yield 36 bars
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Grease bottom only ox 13x9 pan.
- In large bowl combine brownie mix, hot water, oil and egg.
- Beat 50 strokes with spoon.
- Spread in pan.
- Bake 30 minutes.
- Remove from oven and spread with marshmallow cream.
- Sprinkle peanut over top.
- Top with candy bar sections.
- Return to oven for 2 minutes until chocolate is completely melted.
- Spread to cover.
- Cool completely.
- Cut into 36 bars.
Nutrition Facts : Calories 209, Fat 12.1, SaturatedFat 2.4, Cholesterol 6.3, Sodium 144.2, Carbohydrate 23.6, Fiber 0.9, Sugar 5.4, Protein 3.6
HOT-TIN-ROOF-SUNDAE
Provided by Elizabeth Falkner
Categories Milk/Cream Ice Cream Machine Chocolate Valentine's Day Kid-Friendly Frozen Dessert Peanut Birthday Bon Appétit Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- For chocolate-caramel sauce:
- Stir first 4 ingredients in heavy medium saucepan over medium heat until sugar dissolves, occasionally brushing down pan sides with wet pastry brush. Increase heat and boil until syrup is deep amber, swirling pan occasionally, about 10 minutes. Turn off heat. Add cream and butter (mixture will bubble up). Stir until any caramel bits dissolve. Stir in salt and vanilla. Add chocolate; stir until melted and smooth. DO AHEAD: Can be made 1 week ahead. Transfer sauce to medium bowl; cover and chill. Rewarm before using.
- For ice cream:
- Bring milk, 6 tablespoons cocoa nibs, sugar, and corn syrup just to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cover. Steep 20 minutes.
- Whisk egg yolks and cornstarch in medium bowl until blended; gradually whisk in warm milk mixture. Return custard to same saucepan. Cook over medium heat, stirring constantly, until custard thickens and just begins to boil, 2 to 3 minutes. Strain custard into large bowl; discard nibs. Whisk in cream and coarse salt. Chill custard until cold.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; mix in remaining 6 tablespoons cocoa nibs. Cover and freeze at least 6 hours and up to 2 days.
- For each sundae, place 2 scoops ice cream in short tumbler; spoon warm sauce over. Sprinkle with Chili-Lime Peanuts.
- Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
TIN ROOF FUDGE PIE
"This delectable pie makes a great hostess gift for a holiday get-together or a wonderful ending to a meal for company," suggests field editor Cynthia Kolberg of Syracuse, Indiana.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, melt chocolate and butter over low heat; stirring until smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set. , For peanut layer, in a small saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate. , For chocolate layer, in a microwave, melt chocolate and butter over low heat, stirring until smooth. Let stand for 15 minutes. , Meanwhile, in a large 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. , For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator.
Nutrition Facts :
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- Mix together the crumbs and butter. Press into and up the sides of a buttered 9 inch pie dish. Put in the freezer for about 15 minutes.
- Put the softened ice cream in a bowl and stir in peanuts. Add the caramel topping and stir so that the caramel topping is partially mixed in, but streaks of caramel still show. Spoon half of the mixture into the pie shell.
- Spoon a few lines of fudge sauce over the caramel ice cream mixture, then spoon remaining ice cream over the top to cover the fudge sauce. Cover with a sheet of plastic wrap and freeze until firm (at least 4 hours).
- About 2 hours before you plan to serve the pie, prepare the whipped cream. Beat cream until soft peaks start to form. Beat in the sugar and vanilla. When peaks are stiff, spread or pipe over the top of the pie. Return to the freezer for another hour or until whipped cream is firm.
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