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Rocky Road Pie

Rocky Road Pie


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Ingredients

  • 1/2 Cup butter, melted
  • 1 1/2 Cup graham cracker crumbs
  • 1 1/2 Cup flaked coconut
  • 1 1/2 Cup chopped walnuts
  • 2 Cups semisweet chocolate chips
  • 1 1/2 Cup miniature marshmallows
  • One 14-ounce can sweetened condensed milk
  • Two 1-ounce squares semisweet chocolate

Directions

Preheat the oven to 350°F.

In a bowl, mix the melted butter with the graham cracker crumbs. Press the mixture onto the bottom of a 9-inch pie dish. Layer the coconut, walnuts, chocolate chips, and marshmallows over the crust. Drizzle the condensed milk evenly over the top.

Bake for 25 to 30 minutes, or until the marshmallows are golden brown. Melt the semisweet chocolate in the microwave, being careful not to overheat. Dip a fork into the chocolate and flick or drizzle over the finished pie.

Chill in the refrigerator.

Nutritional Facts

Servings8

Calories Per Serving818

Folate equivalent (total)62µg15%

Riboflavin (B2)0.3mg20.2%


  • For the frosting:
  • Ingredients
  • 3/4 cup flour
  • 1 cup of regular sugar
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/4 tsp salt
  • 4 ounces butter, melted
  • 2 large free range eggs, beaten
  • 2 teaspoons vanilla
  • 1/2 cup chopped toasted pecans
  • 2 handfuls of mini marshmallows
  • 2 ounces butter, melted (1/4 cup)
  • 1 ounce cocoa powder, sifted (1/4 cup)
  • 2 ounces evaporated milk (1/4 cup)
  • 1 cup powdered sugar, sifted (8 ounces)

Servings 1
Adapted from keyingredient.com


Recipe Summary

  • 6 ounces graham crackers (about 11)
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 15 ounces bittersweet chocolate
  • 1 3/4 cups heavy cream
  • 2 large egg yolks, lightly beaten
  • 2 cups mini marshmallows
  • 1 cup salted almonds with skins, lightly toasted
  • 3/4 cups mini marshmallows
  • 1/4 cup salted almonds with skins, lightly toasted and coarsely chopped
  • 2 ounces bittersweet chocolate, coarsely chopped (about 1/3 cup)

Make crust: Preheat oven to 350 degrees. Process graham crackers, sugar, and salt in a food processor until finely ground. Transfer to a medium bowl, and stir in melted butter. Mix until combined.

Pour mixture into a 9-inch cake ring or springform pan set on a parchment-lined baking sheet. Press crumbs with your hand or the bottom of a glass to form an even layer on bottom and up sides of pan. Bake until crust just starts to turn golden brown, about 15 minutes. Let cool completely on sheet on a wire rack.

Make ganache: Melt 10 ounces bittersweet chocolate in a large heatproof bowl set over a pan of simmering water keep warm. Meanwhile, bring cream just to a simmer in a medium saucepan over high heat remove from heat. Whisk 1/4 cup hot cream into the beaten egg yolks, then whisk the yolk mixture into the remaining cream in saucepan. Whisk cream mixture into the melted chocolate, and set the ganache aside.

Coarsely chop remaining 5 ounces bittersweet chocolate, and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds. Scatter mixture all over bottom of cooled crust. Reserve 1 cup ganache for topping, and pour the rest evenly on top of the filling (do not overfill the crust). Refrigerate tart, uncovered, until firm, about 1 hour. Meanwhile, cover reserved ganache with plastic wrap, and set aside at room temperature.

Make topping: Toss together 3/4 cup mini marshmallows, 1/4 cup chopped toasted almonds, and 2 ounces chopped bittersweet chocolate sprinkle over filling. Drizzle reserved 1 cup ganache over tart, and refrigerate 10 minutes more before cutting into slices.


Ingredients

Chocolate Rye Tea Cake

Step 1

Place a rack in middle of oven preheat to 325°. Butter an 8x8" baking dish. Heat dark chocolate and milk chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (make sure water is not touching the bottom of the bowl), stirring occasionally, until melted and smooth. Let cool 15 minutes.

Step 2

Using an electric mixer on medium-high speed, beat remaining ½ cup butter in a large bowl until light and creamy, about 2 minutes. Reduce mixer speed to low and gradually add sugar. Increase speed to medium-high and beat until light and fluffy, about 5 minutes. Reduce speed to low and add eggs one at a time, beating until incorporated after each addition. Drizzle in chocolate and beat until combined. Add flour and salt mix until incorporated. Scrape batter into prepared pan and smooth top.

Step 3

Bake tea cake until edges begin to pull away from sides of pan, 30–40 minutes. Let cool. Leave oven at 325° if you’re making the rest of the pie.

Step 4

Crumble half of tea cake into small pieces set aside. Tightly wrap remaining tea cake and reserve for another use.

Step 5

Do Ahead: Tea cake can be made 3 days ahead. Store tightly wrapped at room temperature.

Crust and Assembly

Step 6

Toast pecans on a rimmed baking sheet, tossing once, until browned and fragrant, 8–10 minutes. Let cool, then chop.

Step 7

Meanwhile, heat butter in a small saucepan over medium, stirring often, until butter foams, then browns (be careful not to let it burn), about 5 minutes. Remove from heat.

Step 8

Process cookies in a food processor until finely ground. (Alternatively, place cookies in a large resealable bag and crush to fine crumbs with a rolling pin or heavy pot.) Transfer to a medium bowl. Add brown butter and a pinch of kosher salt. Mix with a wooden spoon until well blended and texture resembles wet sand.

Step 9

Transfer cookie mixture to pie dish and press evenly into bottom and up sides of dish with a straight-sided measuring cup (make sure the crust comes up all the way to the lip of the dish). Freeze 20 minutes.

Step 10

Spread ½ cup caramel sauce over bottom of crust sprinkle with sea salt. Freeze 15 minutes.

Step 11

Meanwhile, place ice cream in a small bowl and let sit at room temperature until softened slightly, about 15 minutes.

Step 12

Working quickly, spread one-third of ice cream over frozen caramel. Top with half of reserved pecans, half of reserved tea cake, and half of marshmallows. Repeat with half of remaining ice cream, then remaining pecans, tea cake, and marshmallows. If ice cream starts to melt, freeze 15 minutes, then continue to assemble. Top with remaining ice cream and cover completely with Magic Shell. Freeze until hard, at least 5 hours.

Step 13

Let ice cream pie sit 10 minutes at room temperature before serving. Cut into slices and top with whipped cream and additional caramel sauce.

Step 14

Do Ahead: Ice cream pie can be made 3 days ahead. Keep frozen.


Rocky Road Sundae Pie

Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind chocolate wafer cookies in processor. Add melted butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake crust until set, about 10 minutes. Cool completely.

MILK CHOCOLATE FUDGE SAUCE

Step 2

Bring cream just to simmer in medium saucepan over medium heat. Remove from heat. Add milk chocolate let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in vanilla. Let stand at room temperature until sauce cools and thickens slightly, about 20 minutes.

MARSHMALLOW SAUCE

Step 3

Combine marshmallows and cream in large metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until marshmallows melt and mixture is smooth, about 3 minutes. Remove bowl from over water stir in vanilla. Let stand until slightly cooled but still pourable, about 10 minutes.

Step 4

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.

Step 5

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 pie is firm, about 4 hours. DO AHEAD Can be made 5 days ahead. Cover tightly with foil. Keep frozen.

Step 6

Cut around pan sides to loosen. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides.

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Recipe Summary

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons unsalted butter
  • 1 (.25 ounce) package unflavored gelatin
  • ¼ cup cold water
  • 2 (8 ounce) packages cream cheese, softened
  • ¾ cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • 2 cups miniature marshmallows
  • ½ cup chopped walnuts
  • 1 cup heavy cream

Melt the butter or margarine, and combine with the cookie crumbs. Press mixture into bottom of 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes.

In a small saucepan, soften gelatin in water stir over low heat until dissolved.

In a large bowl, combine cream cheese, sugar, cocoa, and vanilla blend with an electric mixer on medium speed. Gradually add gelatin mixture, and blend. Fold in whipped cream, 2 cups marshmallows, and nuts pour onto crust. Chill until firm.


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Rocky Road Sundae Pie

This pie is reminiscent of the chunky "rocky" candy made of marshmallows, nuts, and chocolate. To cut the fat and calories, use nonfat or low-fat ice cream to make the Rocky Road Filling and omit the nuts.

A great topping for ice cream pies. If the recipe calls for chopped nuts, chop them first before toasting them. Spread the nuts in a single layer on a shallow baking pan with ½-inch sides. Toast in a 350°F oven for 5 to 7 minutes, tossing the nuts often with a metal spatula. Watch closely nuts can burn quickly.

To serve a frozen ice cream pie or whipped cream pie, let the pie stand in the refrigerator for 1 hour before serving, or at roam temperature for 15 minutes. To cut the pie, use a slicing knife with a long thin straight blade, dipped in hot water.

Ice cream too hard to scoop out? Loosen the cover of the container and set it on an angle. Microwave the ice cream in its container on High for 4 to 5 seconds.

To soften ice cream enough to spread into a pie, microwave the ice cream on medium, right in its container. Check and stir every 20 seconds, until the ice cream softens throughout, just until it reaches spreading consistency. Watch carefully, as it should not be allowed to melt.

Fudge sauce left over? It stores well in a covered jar in the refrigerator for up to 2 weeks. To serve, spoon the sauce into a small microwave-proof bowl, cover with plastic wrap, and warm in the microwave on High for 1½ to 2 minutes, stirring frequently. Or place in a small saucepan and stir over Medium-Low heat for 4 to 5 minutes.


How to make keto rocky road

Place the keto-friendly chocolate chips and butter into a microwave safe bowl.

Microwave the chocolate chip mixture at 15 second intervals until the chips are completely melted, and the mixture is smooth.

Cut the marshmallows into small bite-sized pieces so that they resemble mini marshmallows.

Place the chopped nuts and marshmallows pieces into the bottom of a parchment lined loaf pan

and mix them together well.

Pour the chocolate mixture over the top of the ingredients in the loaf pan, and spread it into an even layer.

Place the loaf pan into the fridge to set for a minimum of 2 hours.

Take the parchment out of the loaf pan, and cut the mixture into 10 even pieces before serving.

Check Out These Other Treats:

  • 1 C. Lily’s baking chips or other keto-friendly chocolate chips
  • 3 Tbsp. Butter unsalted
  • 7 Keto-friendly sugar-free marshmallows
  • ¼ C. Chopped walnuts
  • ¼ C. Chopped pecans
  1. Place the keto-friendly chocolate chips and butter into a microwave safe bowl.
  2. Microwave the chocolate chip mixture at 15 second intervals until the chips are completely melted, and the mixture is smooth.
  3. Cut the marshmallows into small bite-sized pieces so that they resemble mini marshmallows.
  4. Place the chopped nuts and marshmallows pieces into the bottom of a parchment lined loaf pan, and mix them together well.
  5. Pour the chocolate mixture over the top of the ingredients in the loaf pan, and spread it into an even layer.
  6. Place the loaf pan into the fridge to set for a minimum of 2 hours.
  7. Take the parchment out of the loaf pan, and cut the mixture into 10 even pieces before serving.

Recipe Notes
Prep Time: 10 minutes
Cook Time: 1-2 minutes
Set time: 2+ hours
Servings: 10
Net carbs: 3 net carbs per serving

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Watch the video: The High Kings, Rocky Road to Dublin (June 2022).


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