Rocky Road Pie has all of the same delicious flavors as Rocky Road Ice Cream!
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.
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
Rocky Road Pie
- 10 whole sheet chocolate graham crackers
- 1/4 cup roasted, salted peanuts
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted
- 15 ounces whole milk ricotta cheese, at room temperature
- 8 ounces semisweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup mini marshmallows
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- chopped peanuts, chopped chocolate and marshmallows, for sprinkling on top.
PREPARE THE CRUST:
- 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.
PREPARE THE FILLING:
- 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.
ADD THE TOPPING:
- 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.