Rocky Road Pie With Peanut Pie Shell Recipes
ROCKY ROAD PIE WITH PEANUT PIE SHELL
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
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
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
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 PIE
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
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
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- Preheat the oven to 375 degrees F. Process the graham crackers, peanuts and salt in a food processor until fine crumbs form, 15 to 20 seconds. Add butter and process until crumbs come together and form clumps, 15 to 20 seconds. Press into the bottom and sides of a 9-inch pie plate. Bake until set, 10 to 12 minutes. If the crust puffs out, use the bottom of a glass to press down gently.
- Puree the ricotta in a food processor until smooth, about 30 seconds. Place the chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, about 1 minute. Add the melted chocolate, vanilla and remaining 1/4 teaspoon of salt to the food processor. Process until very smooth, about 30 seconds, scraping down the sides of the bowl. Stir in the marshmallows. Spoon the mixture into the crust and refrigerate until firm, at least 3 hours and up to 3 days.
- In a medium bowl, use an electric mixer to whip the cream and sugar until stiff peaks form, 3 to 4 minutes. Spread the whipped cream over the top of the pie and top with peanuts, chopped chocolate and a few marshmallows. Refrigerate until ready to serve.
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