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
CHEF JOHN'S ROCKY ROAD
I thought I was gonna show you how to make a famous candy, based on a famous ice cream, but as it turns out, it's actually the other way around. The ice cream flavor was inspired by an Australian candy that goes by the same name, which used the same signature ingredients--chocolate, marshmallows, and nuts. Regardless, this is super easy to make, and would be an absolutely wonderful edible gift for the upcoming holidays. Keep unused portions in the fridge.
Provided by Chef John
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 3h
Yield 16
Number Of Ingredients 6
Steps:
- Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
- While mixture melts, line an 8x8-inch baking pan with plastic wrap.
- Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
- Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
- Sift cocoa over the top and cut into 16 squares.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 18 g, Cholesterol 5.7 mg, Fat 12.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 47.2 mg, Sugar 3.7 g
EASY ROCKY ROAD PUDDING PIE
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
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 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
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 TART
The rocky road to heaven is paved with marshmallows, almonds, chocolate, and graham crackers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 12
Steps:
- Make crust: Preheat oven to 350 degrees. Process graham crackers, sugar, and salt in a food processor until finely ground. Transfer to a medium bowl, and stir in melted butter. Mix until combined.
- Pour mixture into a 9-inch cake ring or springform pan set on a parchment-lined baking sheet. Press crumbs with your hand or the bottom of a glass to form an even layer on bottom and up sides of pan. Bake until crust just starts to turn golden brown, about 15 minutes. Let cool completely on sheet on a wire rack.
- Make ganache: Melt 10 ounces bittersweet chocolate in a large heatproof bowl set over a pan of simmering water; keep warm. Meanwhile, bring cream just to a simmer in a medium saucepan over high heat; remove from heat. Whisk 1/4 cup hot cream into the beaten egg yolks, then whisk the yolk mixture into the remaining cream in saucepan. Whisk cream mixture into the melted chocolate, and set the ganache aside.
- Coarsely chop remaining 5 ounces bittersweet chocolate, and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds. Scatter mixture all over bottom of cooled crust. Reserve 1 cup ganache for topping, and pour the rest evenly on top of the filling (do not overfill the crust). Refrigerate tart, uncovered, until firm, about 1 hour. Meanwhile, cover reserved ganache with plastic wrap, and set aside at room temperature.
- Make topping: Toss together 3/4 cup mini marshmallows, 1/4 cup chopped toasted almonds, and 2 ounces chopped bittersweet chocolate; sprinkle over filling. Drizzle reserved 1 cup ganache over tart, and refrigerate 10 minutes more before cutting into slices.
ROCKY ROAD ICE CREAM SHOP PIE
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
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
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
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
Make and share this Rocky Road Sundae Pie recipe from Food.com.
Provided by Ashley U
Categories Pie
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- Butter a 9-inch pan.
- Finely grind chocolate wafer cookies in processor.
- Add melted butter and process until crumb mixture. Press firmly onto bottom and 1-inch up side of pan.
- Bake crust for 10 minutes or until set.
- Cool completely.
- Bring cream just to simmer in medium saucepan over medium heat.
- Remove from heat.
- Add milk chocolate and let stand for 1 minute.
- Whisk until chocolate is melted and smooth.
- Whisk in vanilla.
- Let stand at room temperature until sauce cools and thickens slightly for about 20 minutes.
- Combine marshmallows and cream in large metal bowl.
- Set bowl over saucepan and barely simmering water.
- Stir until marshmallows melt and mixture is smooth, about 3 minutes.
- Remove bowl from over water and 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 firm, about 4 hours.
- Can be made up to 5 days ahead. Cover tightly with foil.
- Cut around pan sides to loosen.
- Let pie soften slightly at room temperature for about 10 minutes.
- Remove pan sides.
Nutrition Facts : Calories 620.9, Fat 37.8, SaturatedFat 18.4, Cholesterol 77.1, Sodium 227, Carbohydrate 67, Fiber 3.1, Sugar 48.3, Protein 8.4
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