ROCKY ROAD PIE WITH PEANUT PIE SHELL

Rocky Road Pie with Peanut Pie Shell image

Provided by Pat Duran @kitchenChatter

Categories Pies

Number Of Ingredients 14

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PEANUT PIE SHELL:
1 1/4 cup(s) bisquick baking mix
1/3 cup(s) chopped salted peanuts -no skins
1/4 cup(s) margarine or butter, softened
3 tablespoon(s) granulated sugar
2 tablespoon(s) boiling water
PIE:
1/2 cup(s) peanut butter
1 cup(s) mini-semisweet chocolate chips
1 1/2 cup(s) mini marshmallows
1/2 gallon chocolate or vanilla or chocolate revel ice cream
2 tablespoon(s) chopped salted peanuts-no skins
- thawed whipped topping
- chocolate fudge ice cream topping

Steps:

Pie shell: Heat oven to 450^ Mix all ingredients in small bowl; stir vigorously until soft dough forms. Press dough firmly with floured fingers in ungreased 10-inch pie plate, bringing dough onto rim of plate. Flute edge.. Cover edge with foil, to prevent excessive browning. Bake until light brown , about 8 minutes.
Pie: Heat peanut butter and chocolate chips in a 1 1/2 quart saucepan over low heat, stirring constantly, just until chocolate is melted. Remove from heat; fold in marshmallows. Cool 10 minutes. Spoon and spread 1/2 cup marshmallow mixture in pie shell. Lightly pack 1/2 of the ice cream into pie shell. Spoon about 1/2 of the remaining marshmallow mixture by teaspoonfuls onto ice cream. Spoon remaining ice cram into pie shell; then remaining marshmallow mixture onto ice cream. Sprinkle with peanuts. Cover and freeze until firm, at least 8 hours. Remove from freezer 15 minutes before cutting. Top each serving with whipped cream and drizzle with chocolate fudge ice cream topping. I usually make this the day before I want to use it.