Tin Roof Sundae Pie

Tin Roof Sundae Pie is an amazing ice cream treat with a sweet cornflake and peanut butter crust topped with ice cream, peanuts, and chocolate syrup.

This Frozen Dessert makes a delicious summertime treat. The ice cream filling is simple, cooling, and doesn’t require any baking time. For another ice cream pie recipe, try this classic Ice Cream Sundae Pie.

Tin Roof Sundae Pie with a slice cut out

Tin Roof Pie is based on a favorite ice cream sundae. According to one account, the tin roof sundae was first created at a pharmacy in New England, and it got its unique name from the pharmacy’s actual tin roof. The original sundae was made with a scoop of vanilla ice cream, chocolate syrup, and a sprinkling of peanuts, so the pie version incorporates those same flavors.

Tin Roof Pie makes a special treat that you can serve for a birthday party, a family get-together, or any time you’re craving a delicious ice cream treat. It’s super quick to make since all you have to do is make the crust, scoop in the ice cream filling, add the toppings, and then let it set in the freezer.

Before serving, you can add other toppings to the ice cream sundae pie if you want. Try a dollop of Cool Whip, a sprinkling of chocolate shavings, or Strawberry Sauce to finish it off.

Tin Roof Sundae Pie collage

Chilled Pies 

Key Ingredients

  • Crust: This pie crust is super easy to make with just 3 simple ingredients. All you need are cornflakes, creamy peanut butter, and corn syrup. The cornflakes make a crispy base that does an excellent job holding up the ice cream filling. Then the peanut butter and corn syrup give it a sweet and salty flavor and help the crust to stick together.
  • Ice Cream: Using an ice cream filling is such an easy way to get a sweet, creamy, and indulgent filling for the pie. Just scoop the softened vanilla ice cream into the prepared crust. You can also make Homemade Ice Cream if you want the recipe to be more from scratch.
  • Toppings: Drizzle on chocolate syrup for a sweet chocolate flavor. Then sprinkle peanuts over the top to add some crunch. The peanuts also pair nicely with the peanut butter crust. You can add whipped cream and maraschino cherries for some extra toppings.

Tin Roof Sundae Pie with a slice cut out

How to Make Tin Roof Sundae Pie

  • Prep: Make sure that you take your ice cream out of the freezer a few minutes before starting the recipe. That gives time to let the ice cream soften so it’s easy to scoop into the crust and spread evenly.
  • Crust: Add the cornflakes, peanut butter, and corn syrup to a large bowl. Mix them together until the cornflakes are well coated. To make this easier, you can put the peanut butter in the microwave for a few seconds to soften it. Once it’s well mixed you can press the cornflake crust evenly into a 9-inch pie plate.
  • Filling: Scoop the softened vanilla ice cream into the crust, and use the back of the scoop to spread it out evenly. Then drizzle on a chocolate layer followed by a sprinkling of peanuts. Put the Tin Roof Sundae Pie in the freezer until firm before you slice and serve the cool dessert.

Tin Roof Sundae Pie with a slice cut out

Variations on Tin Roof Sundae Pie

  • Fruit Toppings: There are lots of optional toppings that you could add over the chocolate and peanuts. For some fresh fruit flavor, try adding sliced fresh strawberries, fresh bananas, raspberries, or blueberries.
  • Tin Roof Chocolate Pie: The great thing about this ice cream pie recipe is that you can change it up using a different ice cream flavor. To make a Tin Roof Chocolate Pie, just use chocolate ice cream. You could also use a combination of vanilla and chocolate. Or, try other flavors like mint chocolate chip, rocky road, strawberry, or coffee-flavored ice cream.
  • Pecans: If you prefer, you can replace the topping of peanuts with roasted pecans or candy-coated pecans.
  • Caramel Topping: You can drizzle a little Caramel Sauce over the Tin Roof Sundae Pie to go along with or replace the chocolate syrup.
  • Oreo Pie Crust: If you prefer, you can make a chocolatey cookie crust instead of the cornflake crust. To make the cookie crust, you’ll need about half a package of Oreos and ¼ cup melted butter. Pulse the cookies into crumbs in the food processor, and mix them with the melted butter. Then press the crumbs into the pie plate and bake for 10 minutes.

More Frozen Treats 

How to Store Tin Roof Sundae Pie

  • Serve: Make sure to give the Tin Roof Pie enough time to set in the freezer before you take it out to slice and serve.
  • Freeze: If you have leftovers, you can cover the pie dish carefully in aluminum foil. Then it will stay good in the freezer for up to 2 weeks.

Tin Roof Sundae Pie slice

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Tin Roof Sundae Pie

Tin Roof Sundae Pie is an amazing ice cream treat with a sweet cornflake and peanut crust topped with ice cream, peanuts, and chocolate syrup.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Instructions

  • Mix the cornflakes, peanut butter, and corn syrup together and press into a pie plate.
  • Add the softened ice cream, top with chocolate syrup, and peanuts.
  • Freeze until hardened.

Nutrition

Calories: 378kcal | Carbohydrates: 54g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 198mg | Potassium: 318mg | Fiber: 3g | Sugar: 39g | Vitamin A: 445IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 4mg
Keyword: Tin Roof Sundae Pie

Tin Roof Sundae Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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