Rocky Road Pie

By Angie Barrett

Prep Time:

20m

Bake/Cook Time:

15m

Yield:

1, 9-inch pie

Plan for:

8 hours chill time

When it’s hot out, a frozen pie is just what you need. This Rocky Road Pie is just like rocky road ice cream in pie form. With its frosty chocolate base, marshmallows and walnuts, this summer dessert is full of all the classic rocky road flavors in a refreshing, easy to serve treat.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Crust

30 chocolate sandwich cookies, crushed into fine crumbs
8 tablespoons unsalted butter, melted
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar

Pie Filling

1 cup milk
2 cups heavy cream
1 box (3.9 oz) chocolate instant pudding
3/4 cup Dixie Crystals Confectioners Powdered Sugar
1 cup mini marshmallows
1/2 cup chopped walnuts

Crème Chantilly

1 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon Dixie Crystals Extra Fine Granulated Sugar

Optional Toppings

Marshmallows
Chopped walnuts
Chocolate syrup

Directions

Preheat oven to 350°F.
In a bowl combine crushed cookie crumbs, melted butter, and sugar. Mix well until crumbs have consistency of wet sand.
Press crumbs firmly into a 9-inch pie dish. Make sure to press crumbs firmly on bottom and sides of pan. Bake for 15 minutes. Remove and let cool.
For filling, add milk, heavy cream, chocolate pudding, and powdered sugar to bowl of a stand mixer.
Mix on high for 5-10 minutes until mixture is thick.
Fold in mini marshmallows and chopped walnuts.
Pile filling into prepared pie pan.
Top with more mini marshmallows and chopped walnuts.
Place into fridge and chill for 8 hours or overnight.
When ready to serve, let pie sit at room temperature for 5-10 minutes before slicing.
For Crème Chantilly, in bowl of a stand mixer, combine whipping cream, vanilla extract, and sugar. Whip on high until firm peaks form.
Pipe onto cold pie right before serving.
Garnish pie with Crème Chantilly and chocolate syrup. Serve cold.