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 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 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
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 PIE
This is the best ice cream pie that I've ever had! It is a very rich pie and the cook book says that it's not for the faint of heart! I got the recipe from a marshmallow fluff cookbook. Enjoy!
Provided by More Sunshine
Categories Pie
Time P4DT15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the ice cream with the peanut butter and chocolate chips.
- Spoon the marshmallow fluff and chocolate syrup into the ice cream mixture, swirling gently to create a marbled effect.
- Spoon into the pie crust and freeze until firm.
- You may need to freeze this for 3 or 4 hours before serving.
Nutrition Facts : Calories 449.9, Fat 20.3, SaturatedFat 8.7, Cholesterol 22.6, Sodium 292, Carbohydrate 63.5, Fiber 2.3, Sugar 45, Protein 6.5
QUICK AND EASY CHOCOLATE PIE
A dessert pie recipe with a filling of Reddi-wip and chocolate pudding topped with mini chocolate morsels in a graham cracker crust.
Provided by Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 6h15m
Yield 8
Number Of Ingredients 6
Steps:
- Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
- Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
- Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.
Nutrition Facts : Calories 404.5 calories, Carbohydrate 53.4 g, Cholesterol 35.7 mg, Fat 19 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 7.9 g, Sodium 511.9 mg, Sugar 40.3 g
ROCKY ROAD PIE
Steps:
- In a large bowl, combine the ice cream with the peanut butter and chocolate chips.
- Spoon the marshmallow fluff and chocolate syrup into the ice cream mixture, swirling gently to create a marbled effect.
- Spoon into the pie crust and freeze until firm. You may need to freeze this for 3 or 4 hours before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Preheat the oven to 375 degrees F. Process the graham crackers, peanuts and salt in a food processor until fine crumbs form, 15 to 20 seconds. Add butter and process until crumbs come together and form clumps, 15 to 20 seconds. Press into the bottom and sides of a 9-inch pie plate. Bake until set, 10 to 12 minutes. If the crust puffs out, use the bottom of a glass to press down gently.
- Puree the ricotta in a food processor until smooth, about 30 seconds. Place the chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, about 1 minute. Add the melted chocolate, vanilla and remaining 1/4 teaspoon of salt to the food processor. Process until very smooth, about 30 seconds, scraping down the sides of the bowl. Stir in the marshmallows. Spoon the mixture into the crust and refrigerate until firm, at least 3 hours and up to 3 days.
- In a medium bowl, use an electric mixer to whip the cream and sugar until stiff peaks form, 3 to 4 minutes. Spread the whipped cream over the top of the pie and top with peanuts, chopped chocolate and a few marshmallows. Refrigerate until ready to serve.
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- FOR THE PIE FILLING: In a medium bowl add the chocolate pudding mix and chocolate milk. Whisk briskly for 2 minutes. Fold in the mini marshmallows and almonds. Pour the filling into the prepared graham cracker crust.
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