Tin Roof Sundae Pie – A Decadent Frozen Dessert
This Tin Roof Sundae Pie combines creamy vanilla ice cream, rich chocolate sauce, crunchy roasted peanuts, and a buttery chocolate cookie crust into one spectacular frozen dessert. Easy to prepare ahead of time, it delivers the perfect balance of sweetness, crunch, and creaminess. The chocolate ribbons and peanut pieces create a classic sundae experience in pie form. Every slice is rich, refreshing, and packed with flavor. Ideal for entertaining, this dessert can be customized with additional toppings and garnishes. It is a timeless frozen treat that never goes out of style.
Ingredients
For the Crust
- 2 cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
For the Filling
- 1½ quarts vanilla ice cream, softened
- ¾ cup chocolate fudge sauce
- ¾ cup roasted peanuts, roughly chopped
For the Topping
- ¼ cup chocolate syrup
- ¼ cup chopped peanuts
- Whipped cream (optional)
- Chocolate shavings (optional)
Instructions
- Combine chocolate cookie crumbs and melted butter in a bowl.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
- Freeze the crust for 20 minutes until firm.
- Spread half of the softened vanilla ice cream into the prepared crust.
- Drizzle half of the fudge sauce over the ice cream.
- Sprinkle half of the chopped peanuts evenly over the sauce.
- Add the remaining ice cream and smooth the surface.
- Top with the remaining fudge sauce and peanuts.
- Use a knife to gently swirl the chocolate into the ice cream.
- Cover and freeze for at least 6 hours or overnight.
- Before serving, drizzle with chocolate syrup and garnish with whipped cream, chocolate shavings, and additional peanuts.
- Slice and serve immediately.
Notes
- Use premium vanilla ice cream for the best flavor.
- Allow ice cream to soften slightly before layering.
- Roasted peanuts provide the best crunch.
- Freeze the crust before adding the filling.
- Store tightly covered to prevent freezer burn.
- Warm the fudge sauce slightly for easier drizzling.
- Let the pie sit for 5 minutes before slicing.
- Best enjoyed within two weeks.