This pie has a rich chocolate filling that’s dotted with chocolate chunks and mini marshmallows. It’s piled into a chocolate graham cracker- peanut crust. And it’s topped with whipped cream, chocolate, nuts and more marshmallows. What a pretty pie!
How to make a Rocky Road Pie:
You’ll need a food processor for this one. It’s just easiest, and both the crust and the filling will turn out much better if they’re mixed in a food processor. The crust is made up of chocolate graham crackers, roasted peanuts and melted butter. That mixture is pressed into a pie pan, and it’s baked for a short period of time. Besides briefly baking the crust, the rest of the pie is “no bake.” The filling is wonderful! Whole milk ricotta cheese is processed with melted chocolate, vanilla extract and salt. Mini marshmallows are stirred in, and that makes up your filling! For the topping, a simple whipped cream is made using heavy whipping cream and powdered sugar. That’s spread over the top of the chocolate filling. And you can sprinkle the goodies on top: chocolate chunks, peanuts and mini marshmallows.
Rocky Road Pie can be served for up to ten people. Slices are pretty decadent, so a small slice is all anyone needs. I love the creamy, rich texture of this pie, and the extra add-ins make it delicious and fun.
Nut Substitutions:
Classic Rocky Road Ice Cream is usually made with either walnuts or toasted almonds. You can certainly substitute either of these for the almonds in this recipe. If you have a nut allergy and would like to leave the nuts out entirely, that’s perfectly okay too… even in the crust.
This Rocky Road Pie was one of seven pies I served at Thanksgiving this year, and it was the pie that all of the chocolate lovers in my family reached for. It’s always good to be able to offer a chocolate pie to those crazy chocolate people in your life. Enjoy!
Here are a few more chocolate pie recipes you might like to try:
Mini Chocolate Cream Pies Chocolate Banana Ice Cream Pie Brownie Pie Chocolate Cream Pie Chocolate Peanut Butter Pie
