Rocky Road Sundae Pie Recipes

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.

Steps:

• Preheat oven to 325°.
• Butter a 9-inch pan.
• Finely grind chocolate wafer cookies in processor.
• Add melted butter and process until crumb mixture. Press firmly onto bottom and 1-inch up side of pan.
• Bake crust for 10 minutes or until set.
• Cool completely.
• Bring cream just to simmer in medium saucepan over medium heat.
• Remove from heat.
• Add milk chocolate and let stand for 1 minute.
• Whisk until chocolate is melted and smooth.
• Whisk in vanilla.
• Let stand at room temperature until sauce cools and thickens slightly for about 20 minutes.
• Combine marshmallows and cream in large metal bowl.
• Set bowl over saucepan and barely simmering water.
• Stir until marshmallows melt and mixture is smooth, about 3 minutes.
• Remove bowl from over water and stir in vanilla.
• Let stand until slightly cooled but still pourable, about 10 minutes.
• Spread 1-quart ice cream evenly in cooled crust.
• Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart.
• Sprinkle half of walnuts over sauce.
• Drizzle half of marshmallow sauce over walnuts.
• Freeze until sauces are set, about 10 minutes.
• Spread 1 quart ice cream evenly in crust.
• Drop remaining milk chocolate sauce by tablespoonfuls over ice cream.
• Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through.
• Sprinkle with remaining walnuts.
• Freeze until firm, about 4 hours.
• Can be made up to 5 days ahead. Cover tightly with foil.
• Cut around pan sides to loosen.
• Let pie soften slightly at room temperature for about 10 minutes.
• Remove pan sides.

Steps:

• For sauce:
• Stir first 5 ingredients in heavy medium saucepan over medium-low heat until smooth. Whisk yolk in medium bowl. Gradually whisk half of chocolate mixture into yolk. Return to same pan. Stir until sauce registers 140°F and maintains temperature for 3 minutes, about 6 minutes total. Transfer to bowl. (Can be made 3 days ahead. Cover; chill. Rewarm over low heat before serving.)
• For ice cream:
• Whisk yolks in bowl. Bring cream, milk, sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Whisk cream mixture into yolks; return to pan. Stir over medium heat until custard thickens enough to coat spoon, about 2 minutes (do not boil). Remove from heat. Add chocolate; whisk to melt. Mix in coconut milk. Cool 1 hour.
• Process custard in ice cream maker according to manufacturer's instructions. Cover; freeze overnight.
• For marshmallows:
• Place 1/3 cup water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 25 minutes, pushing any opaque gelatin under surface to hydrate. Sprinkle half of coconut in 8x8x2-inch pan.
• Stir sugar, corn syrup, and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves, brushing down sides of pan often with wet pastry brush. Attach candy thermometer to side of pan. Increase heat to high. Boil without stirring until thermometer registers 238°F, about 4 1/2 minutes. Remove from heat. Add gelatin; stir until dissolved. Transfer to bowl of heavy-duty mixer. Beat on high speed 4 minutes to cool slightly. Add cornstarch and vanilla. Beat 30 seconds. Fold in almonds and chocolate. Spoon into prepared pan; spread evenly. Sprinkle remaining coconut over. Cool. (Can be made 3 days ahead. Cover with foil; store at room temperature.) Cut into 25 squares.
• Scoop ice cream into dishes. Top ice cream with fudge sauce, whipped cream, and marshmallows.
• *Available at Indian and Latin American markets and many supermarkets.

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.

Steps:

• Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts with a clean kitchen towel to remove skins. Return them to tray; toast until fragrant and golden brown, 10 minutes more. Let cool.
• Place 2 scoops chocolate ice cream and 1 scoop coffee ice cream in each of four bowls. Top with chocolate and marshmallow sauces. Sprinkle with hazelnuts and chocolate chunks; serve.