It’s pie time! This month Anne picked “holiday songs” as the theme for the “You Want Pies With That?” group. Great theme Anne! There were so many different directions to go on this one that It was tough to narrow it down. I had no intention of making another ice cream pie, but couldn’t resist since “Tin Roof Pie” seemed perfect for the Christmas carol, “Up on the Housetop”. The pie is pretty simple and yummy. Store bought chocolate sauce can be substituted to speed up the process if you’d like. This pie has a crunchy, peanut-buttery crust topped with ice cream, caramel sauce, and homeade hot fudge piped horizontally and vertically to resemble shingles on a roof. Bits of Reese’s Peanut Butter Cups on top added a little more texture and gave a little more of that peanut-buttery flavor.

For the final touch, I made a chocolate Santa going down the chimney. I found the mold in one of Wilton’s holiday pretzel making kits. The chocolate Santa was fun and suprisingly easy to make. It reminded me of the paint by number books that were around when I was little.

Up on the Housetop Tin Roof Pie

1/3 c. smooth peanut butter

1/3 c. dark corn syrup

2 cups crushed cornflakes (measured after crushing)

1 pint vanilla ice cream, softened

1/2 c. chopped pecans or walnuts (optional)

1 jar caramel sauce

Homeade chocolate sauce (see below – or substitute 1 jar of hot fudge)

1/3 c. chopped Reese’s Peanut Butter Cups

Homeade Chocolate Sauce (use jar of hot fudge if pressed for time)

4 oz. semi-sweet chocolate bits

1 tbsp. sugar

12 tbsp. water

2 tbsp. Cognac, coffee, or rum

1 tbsp. butter

1 1/2 tbsp. heavy cream

To make the crust: With a fork, combine peanut butter and dark corn syrup, then gradually incorporate the cornflakes. When the mixture becomes hard to handle, combine the crust with your hands. Press into a 9-inch pie plate (or divide into two mini springform pans).

To make the pie: Put the softened ice cream on top of the crust. Smooth the top with a spatula. Wrap with plastic wrap and freeze until frozen solid (at least 2 hours).

Spread caramel sauce on vanilla ice cream and freeze until firm (at least one hour).

To make the chocolate 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 until the sauce is slightly thickened (about 5 minutes). Remove the saucepan from the heat and stir in butter. Cool to room temperature, then refrigerate. Right before serving, stir the sauce to blend it and add heavy cream. Spread, drizzle, or pipe chocolate on caramel layer – the choice is up to you.

Sprinkle with bits of Reese’s Peanut Butter Cups.

Garnish with a chocolate Santa (optional)  (Refer to link above for more information.)

I look forward to many more pies and seeing everyone’s creative ideas in the new year!!