Rocky Road Pie with Peanut Pie Shell

Pat Duran


If you like rocky road ice cream and peanuts you are going to love this "easy as pie "recipe!!!

pinch tips: How to Fold Ingredients



10-12 servings


20 Min


10 Min





1 1/4 c
bisquick baking mix
1/3 c
chopped salted peanuts -no skins
1/4 c
margarine or butter, softened
3 Tbsp
granulated sugar
2 Tbsp
boiling water


1/2 c
peanut butter
1 c
mini-semisweet chocolate chips
1 1/2 c
mini marshmallows
1/2 gal
chocolate or vanilla or chocolate revel ice cream
2 Tbsp
chopped salted peanuts-no skins
thawed whipped topping
chocolate fudge ice cream topping

Directions Step-By-Step

Pie shell:
Heat oven to 450^ Mix all ingredients in small bowl; stir vigorously until soft dough forms. Press dough firmly with floured fingers in ungreased 10-inch pie plate, bringing dough onto rim of plate. Flute edge.. Cover edge with foil, to prevent excessive browning. Bake until light brown , about 8 minutes.
Heat peanut butter and chocolate chips in a 1 1/2 quart saucepan over low heat, stirring constantly, just until chocolate is melted. Remove from heat; fold in marshmallows. Cool 10 minutes.
Spoon and spread 1/2 cup marshmallow mixture in pie shell. Lightly pack 1/2 of the ice cream into pie shell. Spoon about 1/2 of the remaining marshmallow mixture by teaspoonfuls onto ice cream. Spoon remaining ice cram into pie shell; then remaining marshmallow mixture onto ice cream. Sprinkle with peanuts. Cover and freeze until firm, at least 8 hours. Remove from freezer 15 minutes before cutting. Top each serving with whipped cream and drizzle with chocolate fudge ice cream topping.
I usually make this the day before I want to use it.

About this Recipe

Course/Dish: Pies, Ice Cream & Ices
Main Ingredient: Nuts
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #frozen, #penuts