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Rocky road pie

A classic American rocky road pie with chocolate marshmallows, almonds and a crust made of cookies. A quite easy and delicious pie!

Rocky road pie
30 minutes 12 people Pie and cake
Rocky road pie

Ingredients

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  • 275 gram dry cookies, such as graham crackers
  • 60 gram butter
  • 380 gram dark chocolate
  • 350 ml cream
  • 2 egg yolks
  • pinch of salt
  • 200 gram whole almonds
  • large handful of mini marshmallows - or use regular marshmallows and chop them into pieces
Rocky road pie ingredients
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Kitchen equipment

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  • blender or zip-lock bag and a rolling-pin
  • cutting board & chef's knife
  • large bowl
  • whisk
  • small saucepan
  • pan with a bowl that fits on top (to create bain-marie)
  • round pie dish (24 cm - 9.5 inches)
  • silicone brush
  • oven


Preparation

30 minutes 12 people Pie and cake

View the original recipe via:
https://ohmydish.com/recipe/rocky-road-pie


Preparation -- 20 minutes

PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit if you want to bake the cookie crust in the oven, this is an optional step. MELT butter in a small sauce pan and create cookie crumbs using a blender or rolling-pin.

If you're using a rolling-pin, its best to place the cookies in a zip-lock bag. COAT the pie dish with butter and combine cookie crumbs with butter. PRESS the cookie crumbs into the dish to create a crust.

You can optionally BAKE the crust for about 15 minutes so it will be golden brown. Let it cool off and meanwhile MELT 260 degrees dark chocolate, bain-marie or use a microwave.

Coarsely CHOP the almonds and the rest of the chocolate (120 gram) and combine with the marshmallows. If you're using regular sized ones, it's best to chop them a bit smaller. 

Rocky road pie
Rocky road pie

Finishing the rocky road pie -- 10 minutes + waiting time

HEAT 350 ml cream in a small sauce pan. COMBINE egg yolks in a bowl and add a bit of the warm cream. Keep on stirring to prevent the egg yolks from creating lumps.

STIR in the melted chocolate and a pinch of salt. DIVIDE half of the almond-marshmallows-chocolate mixture over the cookie crust. DIVIDE the chocolate and cream mixture over the pie dish and then the other half of the almond mixture.

REFRIGERATE for at least 2 hours and enjoy!


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