Go Back
Tin Roof Pie
Print Recipe
5 from 1 vote

Tin Roof Sundae Pie

Tin Roof Sundae Pie
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness


  • 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


  • 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: 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 ΒΌ teaspoon of vanilla. Stir until smooth. Let cool completely before using.