Tin Roof Sundae Pie

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AdvertisementRocky Road ice cream was invented in 1929 by William Dreyer. Dreyer, who is also credited for coining the term, is said to have been alluding to the Great Depression. But what about Tin Roof?

The story goes that tin roof came from a popular caramel sundae topped with red-skinned Spanish peanuts that resembled shingles on a barn. Over time, the red-skinned peanuts were used less often. Without the red peanuts, the tin roof reference didn’t make sense. However, it was catchy and the name stuck. Now the mixture of vanilla, peanuts, caramel and fudge is what people consider Tin Roof.

Tin Roof Sundae Pie

This Tin Roof Sundae Pie has an unbaked graham crackers made with just graham crackers and butter. The filling is vanilla ice cream (I used HEB brand 1905 Vanilla) mixed with caramel sauce, peanuts and fudge. The topping is sweetened whipped cream. It’s simple to make and a nice change from Rocky Road (which is not to say I wouldn’t want to make a Rocky Road version).

An Ice Cream Pie Worth Making

Note: Fuzz! If you are reading this, you should make this for your friends. I think it would be great with a Ritz crust.

Tin Roof Sundae Pie

Cookie Madness

Tin Roof Sundae Pie

5 from 1 vote

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Prep Time 20 mins

Cook Time 4 hrs

Total Time 4 hrs 20 mins

Course Dessert

Cuisine American

Servings 8

Ingredients

 

• 2 cups graham cracker crumbs from 24 squares
• 6 tablespoons unsalted butter completely softened
• 1 quart vanilla ice cream softened (I use HEB 1905 Vanilla)
• 1/2 cup caramel sundae topping
• 2-3 tablespoons store bought or homemade see notes fudge topping
• 1/2 lightly salted cocktail peanuts chopped
• 1 1/3 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon Mexican vanilla extract I used Molina
• Garnish: More peanuts caramel sauce and some chocolate syrup

Instructions

 

• 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.

• Before serving, garnish the whole pie or individual pieces with extra caramel sauce, chopped peanuts and chocolate syrup.

• If you buttered the pie plate, you shouldn’t have any problems removing the pie from the pan. To ensure easy removal, set the frozen pie in a roasting pan and put hot water in the pan so that it comes about halfway up the sides. Let it sit for a minute or two so that the frozen butter on the inside of the pie plate loosens. The pie should scoop right out.

Notes

Notes: To make fudge sauce, combine 4 tablespoons of heavy cream, 2 tablespoons corn syrup and 2 tablespoons of sugar in a small saucepan. Heat over medium low, stirring constantly, until sugar dissolves. Remove from heat and stir in 3 ounces of chopped chocolate and ¼ teaspoon of vanilla. Stir until smooth. Let cool completely before using.

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