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
Fast, easy and Delicious!
Provided by Christi
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Grease a 9 x 9 inch pan.
- Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
- Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!
Nutrition Facts : Calories 627.1 calories, Carbohydrate 70.8 g, Fat 38.5 g, Fiber 5.9 g, Protein 13.7 g, SaturatedFat 14.5 g, Sodium 230.2 mg, Sugar 53.7 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.
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