Rocky Road Pie Recipes

ROCKY ROAD FREEZER PIE

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 PIE

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.

ROCKY ROAD PIE

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.

ROCKY ROAD PIE

Steps:

• Pour the heavy cream into a large bowl.
• Add Pudding mix.
• Beat with wire whisk until well blended, about 1 minute.
• Let stand 5 minutes.
• Fold in Whipped topping, Chocolate chips,Marshmellows and almonds.
• Spoon into pie crust.
• Freeze, covered untill firm,about 6 hours or overnight.
• Remove from freezer 10 minutes before serving to soften.
• Store remaining pie in freezer.

ROCKY ROAD ICE CREAM PIE

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.