Best Rocky Road Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROCKY ROAD FREEZER PIE



Rocky Road Freezer Pie image

Whip up this simple chocolaty pie the day before and you'll feel just like the champ when you serve it on party day. -Addrenne Roth, Donna, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 cups half-and-half cream
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup semisweet chocolate chips
1/3 cup miniature marshmallows
1/3 cup chopped pecans
1 graham cracker crust (9 inches)
Miniature marshmallows, chopped pecans and chocolate sauce, optional

Steps:

  • In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 184 calories, Fat 10g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 175mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

ROCKY ROAD ICE CREAM PIE



Rocky Road Ice Cream Pie image

Smothering ice cream with loads of toppings is one of my favorite parts of making a sundae! This ice cream pie has a unique cookie base that bakes up crunchy on the edges and chewy in the center, cradling ice cream, toppings and homemade butterscotch sauce. The butterscotch sauce is rich and sweet with a touch of salty and perfectly coats the scooped ice cream.

Provided by Dan Langan

Categories     dessert

Time 50m

Yield One 9-inch pie

Number Of Ingredients 22

Nonstick cooking spray
6 tablespoons unsalted butter, softened
2/3 cup packed light brown sugar
2 teaspoons instant coffee, optional
1 teaspoon pure vanilla extract
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, cold
1 cup plus 1 tablespoon all-purpose flour
1/4 cup cocoa powder
1/3 cup semisweet or dark chocolate chips
1/3 cup toasted chopped almonds
2 tablespoons unsalted butter
1/3 cup packed light brown sugar
3 tablespoons heavy cream, half-and-half or milk
1/8 teaspoon fine salt
Splash pure vanilla extract
2 pints ice cream, any flavor you prefer
1/2 cup mini marshmallows
1/4 cup toasted sliced almonds
2 to 3 tablespoons chocolate chips

Steps:

  • Preheat the oven to 400 degrees F. Set a baking sheet in the center of the oven. Spray the bottom of a standard 9-inch pie pan with cooking spray.
  • For the cookie base: Combine the butter, brown sugar, coffee if using, vanilla, salt, baking powder and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until combined then raise to medium speed and beat until fluffy, 2 to 3 minutes. Scrape the bowl and paddle clean and add the egg. Mix on low speed until combined then raise to medium speed for a few seconds. The mixture may look broken but that's okay. Add the flour and cocoa and mix on low speed until combined. Scrape the bowl as needed. Add the chocolate chips and nuts and mix on low speed until evenly distributed.
  • Transfer the dough to the prepared pan. Moisten your fingers to press the dough evenly into the pan and up the sides. Smooth out the dough with a spoon if needed.
  • Set the pie pan on the preheated baking sheet and bake until puffed and the outer 1-inch edge of the crust feels set, 14 to 15 minutes. Cool on a wire rack until barely warm. It's okay if the center of the cookie sinks as it cools.
  • For the butterscotch sauce: Melt the butter in a small saucepan over medium heat and cook until foamy and sizzling. Stir in the sugar, cream, salt and 1 teaspoon water, stirring until the sugar is dissolved. Bring to a boil and boil without stirring for 2 minutes. Remove from the heat and stir in the vanilla. If it looks like the butter has separated from the sauce, add a few drops of hot water and stir until smooth. Pour into a heatproof measuring cup and let cool while assembling the pie.
  • To assemble: Remove the cookie base from the pan if desired. Fill the center of the cookie crust
  • with scoops of ice cream. Sprinkle with the marshmallows, almonds and chocolate chips and slice. Drizzle butterscotch sauce over each slice and serve (see Cook's Note). Cover any leftovers with plastic wrap and freeze for up to 1 week.

ROCKY ROAD SUNDAE PIE



Rocky Road Sundae Pie image

Categories     Chocolate     Dessert     Walnut     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 13

For crust
1 9-ounce package chocolate wafer cookies, broken into pieces
6 tablespoons (3/4 stick) unsalted butter, melted
For milk chocolate fudge sauce
2/3 cup whipping cream
8 ounces imported milk chocolate (such as Lindt), chopped
1/2 teaspoon vanilla extract
For marshmallow sauce
4 cups miniature marshmallows (about 7 1/2 ounces)
1/3 cup whipping cream
1 teaspoon vanilla extract
2 quarts chocolate ice cream, slightly softened
1 cup walnuts, toasted, coarsely chopped (about 3 3/4 ounces)

Steps:

  • Make crust:
  • Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind chocolate wafer cookies in processor. Add melted butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake crust until set, about 10 minutes. Cool completely.
  • Make milk chocolate fudge sauce:
  • Bring cream just to simmer in medium saucepan over medium heat. Remove from heat. Add milk chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in vanilla. Let stand at room temperature until sauce cools and thickens slightly, about 20 minutes.
  • Make marshmallow sauce:
  • Combine marshmallows and cream in large metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until marshmallows melt and mixture is smooth, about 3 minutes. Remove bowl from over water; stir in vanilla. Let stand until slightly cooled but still pourable, about 10 minutes.
  • Spread 1 quart ice cream evenly in cooled crust. Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart. Sprinkle half of walnuts over sauce. Drizzle half of marshmallow sauce over walnuts. Freeze until sauces are set, about 10 minutes.
  • Spread 1 quart ice cream evenly in crust. Drop remaining milk chocolate sauce by tablespoonfuls over ice cream. Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through. Sprinkle with remaining walnuts. Freeze until pie is firm, about 4 hours. (Can be made 5 days ahead. Cover tightly with foil. Keep frozen.)
  • Cut around pan sides to loosen. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides.

EASY ROCKY ROAD PUDDING PIE



Easy Rocky Road Pudding Pie image

A filling that starts with instant chocolate pudding and a premade chocolate cookie crust make this scrumptious rocky road pie an easy-to-make dessert.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 10 servings

Number Of Ingredients 7

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup JET-PUFFED Miniature Marshmallows
3/4 cup chopped walnuts, divided
1 chocolate cookie crumb crust (6 oz.)
2 Tbsp. chocolate sauce

Steps:

  • Prepare pudding mix as directed on package for pie filling, using 1-1/2 cups milk. Let stand 2 min. Stir in half the COOL WHIP, marshmallows and 1/2 cup nuts.
  • Pour into crust. Refrigerate 3 hours or until chilled.
  • Top with remaining COOL WHIP, nuts and chocolate syrup just before serving.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

ROCKY ROAD PIE



Rocky Road Pie image

Rocky roads are dangerous and should be avoided. But Rocky Road Pie? That's another story! Follow these directions for the road to yummyville.

Provided by My Food and Family

Categories     Recipes

Time 3h20m

Yield Makes 10 servings.

Number Of Ingredients 8

18 graham crackers, finely crushed (about 1-1/4 cups crumbs)
1/4 cup sugar
1/3 cup margarine or butter, melted
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup JET-PUFFED Miniature Marshmallows
3/4 cup chopped walnuts, divided

Steps:

  • Mix crumbs, sugar and margarine until well blended; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
  • Prepare pudding mix as directed on package for pie filling, using 1-1/2 cups milk. Let stand 2 minutes. Gently stir in 1-1/2 cups of the whipped topping, the marshmallows and 1/2 cup of the walnuts. Pour into crust.
  • Refrigerate several hours or until chilled. Top with remaining 1/2 cup whipped topping and the remaining 1/4 cup walnuts just before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

ROCKY ROAD ICE CREAM SHOP PIE



Rocky Road Ice Cream Shop Pie image

Our easy no-bake Rocky Road Ice Cream Shop Pie is everything you'd expect-and hope for. It's made with marshmallows, pecans and chocolate chunks.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield Makes 8 servings.

Number Of Ingredients 8

1 cup cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping
1 chocolate cookie crumb crust (6 oz.)
1/3 cup JET-PUFFED Miniature Marshmallows
1/3 cup PLANTERS Chopped Pecans
1/3 cup semi-sweet chocolate chunks
1/3 cup semi-sweet chocolate chunks

Steps:

  • Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping, marshmallows, pecans and chocolate chunks. Spoon into crust.
  • Freeze 6 hours or until firm.
  • Remove pie from freezer 15 min. before serving. Let stand at room temperature or place in refrigerator until pie can be cut easily. Store leftovers in freezer.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

ROCKY ROAD ICE CREAM PIE



Rocky Road Ice Cream Pie image

Make and share this Rocky Road Ice Cream Pie recipe from Food.com.

Provided by looneytunesfan

Categories     Pie

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 quart chocolate ice cream, slightly softened (4 cups)
1 (6 ounce) package chocolate cookie pie crust
3/4 cup mini marshmallows
1/2 cup chocolate-covered peanuts
1 cup whipped topping, thawed
1/2 cup hot fudge topping
1/2 cup mini candy covered plain chocolate candies

Steps:

  • Place heaping spoonfuls of 2 cups of the ice cream in pie crust. Sprinkle with marshmallows and chocolate covered peanuts. Spoon remaining ice cream over marshmallows and peanuts. Freeze uncovered about 2 hours or until firm.
  • Let stand at room temperature about 10 minutes before cutting. Serve with whipped topping, hot fudge topping, and chocolate pieces.
  • Store covered in freezer.

Nutrition Facts : Calories 463.1, Fat 23.1, SaturatedFat 10.8, Cholesterol 31.4, Sodium 284, Carbohydrate 60.7, Fiber 2.4, Sugar 42.9, Protein 6.6

ROCKY ROAD PIE WITH PEANUT PIE SHELL



Rocky Road Pie with Peanut Pie Shell image

If you like rocky road ice cream and peanuts you are going to love this "easy as pie "recipe!!!

Provided by Pat Duran @kitchenChatter

Categories     Pies

Number Of Ingredients 14

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.

ROCKY ROAD FREEZER PIE



Rocky Road Freezer Pie image

Whip up this simple chocolaty pie the day before and you'll feel just like the champ when you serve it on party day. -Addrenne Roth, Donna, Texas

Provided by @MakeItYours

Number Of Ingredients 8

1-1/2 cups half-and-half cream
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup semisweet chocolate chips
1/3 cup miniature marshmallows
1/3 cup chopped pecans
1 graham cracker crust (9 inches)
Miniature marshmallows, chopped pecans and chocolate sauce, optional

Steps:

  • In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.

ROCKY ROAD FREEZER PIE RECIPE



Rocky Road Freezer Pie Recipe image

How to make Rocky Road Freezer Pie Recipe

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients
1-1/2 cups half-and-half cream
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup semisweet chocolate chips
1/3 cup miniature marshmallows
1/3 cup chopped pecans
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving. Yield: 16 servings.

ROCKY ROAD PIE



Rocky Road Pie image

Almost as good as the candy (Think of the crust as up-side down crumb cake. Use a different crust if you like it more solid!)

Provided by nvermd

Categories     Pie

Time 2h15m

Yield 1 pie

Number Of Ingredients 9

1/4 cup butter, melted
4 whole graham crackers, crushed
1/2 cup brown sugar
1 cup quick-cooking oatmeal
1 (3 3/4 ounce) package instant chocolate pudding mix
1 1/2 cups milk
3 cups miniature marshmallows
1 (12 ounce) container non-dairy whipped topping
1 cup chopped walnuts

Steps:

  • Mix graham cracker crumbs, brown sugar and oatmeal.
  • Pour over melted butter and mix well.
  • Pat into a 9" pie pan.
  • Mix milk with pudding mix until blended.
  • Add marshmallows and 1/2 of whipped topping.
  • Carefully, put remainder of topping in bottom of pie shell.
  • Pour pudding mixture over top.
  • Sprinkle with walnuts.
  • Refrigerate for at least 2 hours.

Nutrition Facts : Calories 4329, Fat 235, SaturatedFat 121.3, Cholesterol 173.2, Sodium 2615.9, Carbohydrate 531, Fiber 21.3, Sugar 347.1, Protein 56.5

ROCKY ROAD PIE



Rocky Road Pie image

Number Of Ingredients 7

1 1/4 cups cold milk
1 (3 1/2-ounce) box chocolate fudge or instant chocolate pudding mix (4-serving size)
1 (8-ounce) container non-dairy frozen whipped topping, thawed
1 cup miniature marshmallows
1/2 cup semi-sweet chocolate chips
1/2 cup chopped nuts
1 Keebler® Ready Crust® graham cracker pie crust

Steps:

  • 1. In medium bowl beat milk and pudding mix with wire whisk for 1 minute. Fold in whipped topping, marshmallows, chocolate morsels and nuts. Spoon into crust. Freeze at least 6 hours or until firm.2. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

Nutrition Facts : Nutritional Facts Serves

Related Topics