ROCKY ROAD PIE

 

Ingredients:

• Crust:
  • 2 cups graham crumbs
  • 3 tablespoons brown sugar
  • 4 tablespoons peanut butter
  • 6 tablespoons unsalted butter
• Filling:
  • 4 ounces semi-sweet chocolate
  • 12 ounces cream cheese, softened to room temperature
  • ⅔ cup powdered sugar
  • 1 cup heavy whipping cream
• Topping:
  • ½ cup mini marshmallows
  • 3 tablespoons peanuts
  • 2 ounces semi-sweet chocolate, melted, or chocolate sauce

Instructions:

1. Crust:
   • Preheat oven to 350°F (175°C).
   • Grease a 9-inch pie plate.
   • In a medium bowl, stir together the graham crumbs and brown sugar.
   • In a microwave-safe bowl, melt together the peanut butter and butter.
   • Stir the melted butter mixture into the graham crumbs until the crumbs are evenly coated.
   • Press the mixture into the bottom and up the sides of the pie plate.
   • Place the pie crust in the freezer for 15 minutes.
2. Filling:
   • Chop the chocolate into very small pieces and place in a microwave-safe bowl.
   • Microwave on medium power for 45-second intervals, stirring between each until smooth.
   • In a large bowl, beat the cream cheese until soft.
   • Beat in the melted chocolate and powdered sugar.
   • In a separate bowl, beat the cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until it's even and no longer streaky.
3. Assembly:
   • Pour the filling into the prepared pie crust and smooth the top.
   • Cover the pie plate with plastic wrap and refrigerate for at least 6 hours, or overnight.
4. Topping:
   • Sprinkle the top of the pie with marshmallows, peanuts, and chocolate drizzle.
5. To serve, cut the pie into slices and enjoy!

Notes:

• For a richer flavor, use full-fat cream cheese.
• The pie can be stored in the refrigerator for up to 3 days.
• To freeze the pie, wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.