Ingredients for Rocky Road Sundae Pie
- Chocolate Ice Cream
- 1 cup chopped walnuts
- 1 ½ cups chocolate wafer cookies
- Unsalted Butter
- Whipping Cream
- 6 ounces milk chocolate chips
- Vanilla Extract
- Miniature Marshmallows
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How to Make Rocky Road Sundae Pie
- Preheat oven to 325°F (160°C).
- Butter a 9-inch pie pan.
- Finely grind 1 ½ cups chocolate wafer cookies in a food processor.
- Add ½ cup (1 stick) melted unsalted butter to the cookie crumbs and pulse until a moist crumb mixture forms.
- Press the crumb mixture firmly into the bottom and up the sides (about 1 inch) of the prepared pie pan.
- Bake the crust for 10-12 minutes, or until lightly golden.
- Let the crust cool completely on a wire rack.
- In a medium saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer.
- Remove from heat and stir in 6 ounces milk chocolate chips. Let stand for 1 minute to soften the chocolate.
- Whisk until the chocolate is completely melted and smooth.
- Whisk in 1 teaspoon vanilla extract.
- Let the chocolate sauce cool and thicken slightly at room temperature for about 20 minutes.
- In a large metal bowl, combine 1 cup mini marshmallows and ¼ cup heavy cream.
- Set the bowl over a saucepan of barely simmering water (double boiler).
- Stir until the marshmallows are melted and the mixture is smooth, about 3-5 minutes.
- Remove from heat and stir in ½ teaspoon vanilla extract.
- Let the marshmallow sauce cool slightly until pourable (about 10 minutes).
- Spread 1 quart of your favorite vanilla ice cream evenly in the cooled crust.
- Drop half of the milk chocolate sauce by tablespoonfuls over the ice cream, spacing them apart.
- Sprinkle half of 1 cup chopped walnuts over the chocolate sauce.
- Drizzle half of the marshmallow sauce over the walnuts.
- Freeze for 10-15 minutes until the sauces are slightly set.
- Spread the remaining 1 quart of ice cream evenly over the first layer.
- Drop the remaining milk chocolate sauce by tablespoonfuls over the ice cream.
- Drizzle the remaining marshmallow sauce over, allowing some chocolate sauce to show through.
- Sprinkle with the remaining chopped walnuts.
- Freeze for at least 4 hours, or preferably overnight, until firm.
- Can be made up to 5 days ahead. Cover tightly with foil.
- To serve, run a thin knife around the edges of the pie pan to loosen.
- Let the pie soften slightly at room temperature for about 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
193g
Fat
92g
Carbs
22g
