Rocky Mountain Pie Recipes

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ROCKY MOUNTAIN HIGH COCONUT CREAM PIE



Rocky Mountain High Coconut Cream Pie image

Make and share this Rocky Mountain High Coconut Cream Pie recipe from Food.com.

Provided by podapo

Categories     Pie

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 9

3/4 cup granulated sugar
1/4 cup cornstarch
2 cups light cream, at room temp
1 cup milk, at room temp
4 extra-large egg yolks, lightly beaten, at room temp
4 tablespoons unsalted butter, at room temp
2 tablespoons pure vanilla extract
1 1/4 cups sweetened flaked coconut
1 fully baked 9 inch pie shell

Steps:

  • Mix sugar and cornstarch in large bowl until it resembles powder.
  • Add the light cream slowly in a steady stream, whisking constantly. Beat well.
  • Add milk in the same way. Beat in egg yolks.
  • Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
  • When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
  • Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
  • Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
  • Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.

ROCKY MOUNTAIN PIE



Rocky Mountain Pie image

This recipe comes from an old friend who enjoys putting a little "kick" in her cooking. It's great served warm with vanilla ice cream or whipped cream.

Provided by BigHeart

Categories     Pie

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 unbaked pie shell
2 eggs
1 cup sugar
1 cup chopped walnuts
1/4 cup Bourbon
1/2 cup melted butter
1/2 cup plain flour
1 teaspoon vanilla
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 375 degrees.
  • Cream butter and sugar.
  • Add eggs and mix well.
  • Add flour and stir.
  • Mix in remaining ingredients.
  • Pour mixture into pie shell.
  • Bake for 40 minutes.

Nutrition Facts : Calories 769.7, Fat 48.2, SaturatedFat 18.9, Cholesterol 111.2, Sodium 292, Carbohydrate 75.5, Fiber 4.3, Sugar 49.4, Protein 9.3

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.

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 MOUNTAIN STEW



Rocky Mountain Stew image

This stew has vegetables and beef in a wonderful brown gravy. It is a great meal for a chilly autumn night!

Provided by DEBOKC

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h15m

Yield 10

Number Of Ingredients 15

2 tablespoons vegetable oil
2 pounds sirloin tips, cubed
4 ⅓ cups water, divided
1 tablespoon salt
1 teaspoon lemon juice
¼ teaspoon paprika
1 clove garlic, crushed
1 teaspoon white sugar
1 teaspoon Worcestershire sauce
1 bay leaf
4 potatoes, quartered
6 carrots, cut into 2 inch pieces
1 (14.5 ounce) can tiny whole onions
¼ cup all-purpose flour
½ (10 ounce) package frozen green peas, thawed

Steps:

  • In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
  • Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
  • Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 26.4 g, Cholesterol 44.7 mg, Fat 11.4 g, Fiber 3.6 g, Protein 17.2 g, SaturatedFat 3.8 g, Sodium 919.9 mg, Sugar 5 g

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