Tin Roof Pie
- Tin Roof Pie combines Rice Krispies cereal, vanilla ice cream, and homemade chocolate sauce for a simple dessert.
- A cereal crust is pressed into a pie plate to create a crisp base.
- Freeze the pie for about 1 hour before serving to set the ice cream.
- The recipe yields 8 slices and includes an allergy reminder for safety.
- Using Kellogg’s products helps ensure best results with this recipe.
Melt together corn syrup, peanut butter, chocolate chips, and butter. Mix in Rice Krispies cereal and press into a pie plate for a crisp base. Let cool, then spread with vanilla ice cream. Cover and freeze until firm—about 1 hour. For serving, heat cream, chocolate chips, and corn syrup to make a rich chocolate sauce. Cut into 8 slices, spoon sauce over each, and finish with chopped peanuts. Always check ingredient labels for allergens and use Kellogg's products for best results.
Ingredients
- 75 mL (1/3 cup)corn syrup
- 75 mL (1/3 cup)peanut butter
- 75 mL (1/3 cup)chocolate chips
- 25 mL (2 tbsp)butter
- 500 mL (2 cups)Rice Krispies* cereal
- 575 mL (2-1/3 cups)vanilla ice cream, softened
- 50 mL (1/4 cup)chopped unsalted peanuts
- 75 mL (1/3 cup)whipping cream
- 75 mL (1/3 cup)chocolate chips
- 25 mL (2 tbsp)corn syrup
Directions
1. In saucepan over medium heat, melt together corn syrup, peanut butter, chocolate chips and butter, stirring. Remove from heat. Stir in Rice Krispies*. 2. Press evenly over bottom and up sides of greased 9-inch (23 cm) pie plate. Let cool. Spread with ice cream. Cover and freeze until firm, about 1 hour. 3. Chocolate Sauce: In saucepan over medium heat, heat together cream, chocolate chips and corn syrup, stirring constantly, until melted. 4. To serve, cut pie into wedges. Spoon sauce over top. Sprinkle with peanuts. YIELD: 8 slices. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
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