Tin Roof Pie

Ah, the Tin Roof Pie. With origins so mysterious, we’re not sure how to feel about this oddly named dessert. Is it a pie? Is it an ice cream cake? Do we trust a dessert so simple and easy to deliver such delicious results? The answer to all of these questions is YES. While we’re not exactly sure how this dessert got it’s name, we do know that it’s a seriously tasty ice cream pie that is sure to make any occasion a spectacular event.

We all know that a pie is all about the crust, and our crust for this Tin Roof Pie recipe is a twist on a classic, much like our soft-baked biscotti. A crunchy, crushed biscotti cookie crust makes up the foundation for our pie, packed in thick enough to hold the mounds of ice cream that will go on top. We like to fold in bits and pieces of our Chocolate Chip Brownie biscotti into the ice cream to make up the next layer in this delicious pie. Next comes the clouds of fluffy whipped cream that sit on top of the ice cream layer and provide just the right amount of nooks and crannies for the salted peanuts to settle into. Top it all off with caramel sauce to make it a super special treat and ta-da! You’ve got yourself an amazingly simple, delightfully fun ice cream sundae pie!

A Tin Roof Sundae Pie is a great upgrade to a regular ice cream cake for a birthday, anniversary, or any celebration this summer. It’s also an excellent no-bake summer dessert option that you can make ahead and keep in your freezer until it’s party time!

Tin Roof Pie

Serves 8

Ingredients:

3 5oz boxes of Chocolate Chip Brownie soft-baked biscotti
½ stick of unsalted butter, melted
1 quart vanilla ice cream, softened
¼ cup salted peanuts, chopped
½ cup caramel sauce, homemade if possible
2 cups whipped cream, homemade if possible

Method:

  1. Lightly grease a 9 inch pie pan.
  2. Remove cookies from packaging and put in large plastic bag. Seal closed. Using mallet or rolling pin, pound cookies until you have crumbs and small chunks. Alternatively, you could use a blender or food processor and pulse until you have fine crumbs and small chunks. Set 1 cup of biscotti crumbs aside. 3. In a large bowl, mix together the rest of the biscotti crumbs with the melted butter. Press mixture into greased pie pan. Form a crust about ¼ inch thick on all sides of pie pan. 4. In another bowl, fold in the reserved 1 cup of biscotti crumbs into the softened ice cream until evenly mixed. Spread ice cream mixture into biscotti crust. 5. Scatter the chopped peanuts and drizzle caramel sauce over the ice cream. 6. Cover and freeze until firm, at least 4 hours.
  3. Top the pie with the whipped cream before serving.

Enjoy!

Tin roof sundae pie