Klondike Kate's Tin Roof Pie Recipe

ingredients

1/3 cup creamy peanut butter
1/3 cup dark corn syrup
2 cups crushed cornflakes (measured after crushing)
1 pint vanilla ice cream, softened
whipped cream, optional
1/2 cup chopped pecans or walnuts, optional

Optional Chocolate Sauce
4 ounces semisweet chocolate bits
1 tablespoon sugar
12 tablespoons water
2 tablespoons Cognac, coffee or rum
1 tablespoon butter
1 1/2 tablespoon heavy cream, optional

directions

PIE: With a fork, combine the peanut butter and corn syrup, then gradually incorporate the cornflakes. When the mixture becomes hard to handle, combine the crust with your hands. Pat it down and up the sides of a 9-inch pie plate.

Pat the softened ice cream in the crust. Smooth the top with a rubber spatula. Wrap the pie with plastic wrap and freeze it for at least 2 hours or until the ice cream is frozen solid.

Dip a knife into hot water and slice the pie into servings. Top with chocolate sauce, whipped cream and chopped nuts.

SAUCE: In a small saucepan, combine the chocolate, sugar, water and Cognac. Bring the liquid to a boil, stirring constantly, then simmer, over low heat for 5 minutes or until the sauce is slightly thickened.

Remove the saucepan from the heat and stir in the butter. Cool the sauce to room temperature, then refrigerate.

Right before serving, stir the sauce to blend it and add the heavy cream.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.