rocky road pie with peanut pie shell

Name: Rocky Road Pie with Peanut Pie Shell
Prep time: 20 min
Cook time: 10 min
Yield: 10
Cuisine: American
Ingredients: ## PEANUT PIE SHELL:; 1 1/4 cup(s) bisquick baking mix; 1/3 cup(s) chopped salted peanuts -no skins; 1/4 cup(s) margarine or butter, softened; 3 tablespoon(s) granulated sugar; 2 tablespoon(s) boiling water; ## PIE:; 1/2 cup(s) peanut butter; 1 cup(s) mini-semisweet chocolate chips; 1 1/2 cup(s) mini marshmallows; 1/2 gallon(s) chocolate or vanilla or chocolate revel ice cream; 2 tablespoon(s) chopped salted peanuts-no skins; - thawed whipped topping; - chocolate fudge ice cream topping

(1 RATING)

97 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Sep 4, 2011

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

Rate

prep time 20 Min

cook time 10 Min

method Refrigerate/Freeze

yield 10-12 servings

Ingredients

PEANUT PIE SHELL:
1 1/4 cups bisquick baking mix
1/3 cup chopped salted peanuts -no skins
1/4 cup margarine or butter, softened
3 tablespoons granulated sugar
2 tablespoons boiling water
PIE:
1/2 cup peanut butter
1 cup mini-semisweet chocolate chips
1 1/2 cups mini marshmallows
1/2 gallon chocolate or vanilla or chocolate revel ice cream
2 tablespoons chopped salted peanuts-no skins
- thawed whipped topping
- chocolate fudge ice cream topping

How To Make rocky road pie with peanut pie shell

Step 1

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.

Step 2

Pie: 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.
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