Tin Roof Pie Recipe

Name: Tin Roof Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 75 mL (1/3 cup) corn syrup; 75 mL (1/3 cup) peanut butter; 75 mL (1/3 cup) chocolate chips; 25 mL (2 tbsp) butter; 500 mL (2 cups) Rice Krispies* cereal; 575 mL (2-1/3 cups) vanilla ice cream, softened; 50 mL (1/4 cup) chopped unsalted peanuts; 75 mL (1/3 cup) whipping cream; 75 mL (1/3 cup) chocolate chips; 25 mL (2 tbsp) corn syrup

Ingredients

75 mL (1/3 cup) corn syrup
75 mL (1/3 cup) peanut butter
75 mL (1/3 cup) chocolate chips
25 mL (2 tbsp) butter
500 mL (2 cups) Rice Krispies* cereal
575 mL (2-1/3 cups) vanilla ice cream, softened
50 mL (1/4 cup) chopped unsalted peanuts
75 mL (1/3 cup) whipping cream
75 mL (1/3 cup) chocolate chips
25 mL (2 tbsp) corn syrup

PREP TIME 20m	COOK TIME 1h	TOTAL TIME 1h20m
YIELD 8

Instructions

1. In saucepan over medium heat, melt together corn syrup, peanut butter, chocolate chips and butter, stirring. Remove from heat. Stir in Rice Krispies*.
2. Press evenly over bottom and up sides of greased 9-inch (23 cm) pie plate. Let cool. Spread with ice cream. Cover and freeze until firm, about 1 hour.
3. Chocolate Sauce: In saucepan over medium heat, heat together cream, chocolate chips and corn syrup, stirring constantly, until melted.
4. To serve, cut pie into wedges. Spoon sauce over top. Sprinkle with peanuts.

Desserts