The flavor of Baskin Robbin’s Rocky Road Ice cream in pie form is to die for. This Rocky Road Pudding Pie will be come one of your family favorites.
Prepare pudding with 1 1/2 cups milk and 11/2 cups heavy whipping cream. Remove from heat and let cool for about 15 minutes, whisking occasionally to keep from gathering lumps/skin.
Once partially cool, stir in the nuts. Sprinkle 1/2 cup of the marshmallows on the pie crust. Pour half of the pudding on top of the marshmallows (do not stir) and just lightly spread to fill the bottom of the pan. Sprinkle another 1/2 cup of marshmallows on top of the pudding. Then pour the remaining pudding on top, spreading lightly to spread evenly over pie. Let cool for another 10 minutes on the counter.
After about 10 more minutes on the counter, add the remaining 1/4 cup marshmallows to the top of the pie and lightly press into the pudding to put into place. Cool for another 20-30 minutes or so on the counter. You want the pie to be cool before you cover it and place in the refrigerator.
Refrigerate for 2-4 hours or over night. Top with Cool Whip or Whipped cream and Serve!
This pie took me a couple tries to get right. I tried a couple different things, but the one thing to note is less is more. Initially I used a LOT of almonds and a LOT of marshmallows, there wasn’t much pie and it was just too much.
The second thing to note is to not use the sliced almonds, The slivered almonds are best when chopped roughly. Or chop from whole almonds. Either way, the thin slices didn’t work.
I also tried folding the pudding with cool whip. That tasted great, but didn’t really have the dark chocolate flavor I wanted to achieve (although it was still very very delicious).
Either way, I think your family will love it as much as mine did. Enjoy!
© 2024 Dish Ditty® | All Rights Reserved.
