Tin Roof Pie Recipe

Name: Tin Roof Pie
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 slices
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 10m	COOK TIME 1h	TOTAL TIME 1h10m
YIELD 8 slices

Instructions

In saucepan over medium heat, melt together corn syrup, peanut butter, chocolate chips and butter, stirring.
Remove from heat.
Stir in Rice Krispies*.
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.
Chocolate Sauce : In saucepan over medium heat, heat together cream, chocolate chips and corn syrup, stirring constantly, until melted.
To serve, cut pie into wedges.
Spoon sauce over top.
Sprinkle with peanuts.