Klondike Kate's Tin Roof Pie Recipe
Serves/Makes: 6
Ingredients:
1/3 cup smooth 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
# **Chocolate Sauce (optional)***
4 ounces semi-sweet 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:
TO MAKE THE CRUST: 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.
TO MAKE THE PIE: 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.
TO SERVE: Dip a knife into hot water and slice the pie into servings. Top with
chocolate sauce, whipped cream and chopped nuts.
TO MAKE THE 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. Makes about 1 cup.
TO FINISH THE SAUCE: 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.