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Slice of rocky road cheesecake pie topped with marshmallows.
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Rocky Road Pie

Chocolate, peanuts and marshmallows make this rocky road pie irresistible. With a creamy filling that's completely no-bake, it's the perfect take on rocky road!
Course Dessert
Cuisine American
Keyword Rocky Road Cheesecake, Rocky Road Pie
Prep Time 30 minutes
Chilling 6 hours
Total Time 6 hours 30 minutes
Servings 10 people
Calories 528kcal
Author Fiona Dowling

Equipment

  • 9-inch pie plate

Ingredients

Crust

  • 2 cups graham crumbs*
  • 3 tablespoons brown sugar
  • 4 tablespoons peanut butter
  • 6 tablespoons unsalted butter

Filling

  • 4 oz semi-sweet chocolate*
  • 12 oz cream cheese* softened to room temperature
  • ⅔ cup powdered sugar
  • 1 cup heavy whipping cream*

Topping

  • ½ cup mini marshmallows
  • 3 tablespoons peanuts
  • 2 oz semi-sweet chocolate or use chocolate sauce
US Customary - Metric

Instructions

Crust

  • Lightly grease a 9-inch pie plate.
  • In a medium bowl, stir together the graham crumbs and brown sugar.
  • Add the peanut butter and butter cut into pieces into a microwave-safe bowl and melt together.
  • 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 in the fridge as you make the filling.

Filling

  • Chop the chocolate into very small pieces and place in a microwave-safe bowl. Microwave on medium power (not regular or high) for 45-second periods, 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.
  • Spoon the filling into the pie crust and smooth the top.
  • Cover the pie plate with aluminum foil and place the pie in the fridge to set for at least 6 hours.

Topping (can be done before or after chilling the pie)

  • Sprinkle the top of the pie with marshmallows and peanuts.
  • Melt the chocolate, and drizzle over the top of the pie.
  • When ready to serve, slice the pie with a thin, sharp knife (not a table knife) being sure to cut all the way through the crust.

Notes

  1. Graham crumbs can be substituted with Digestive biscuit crumbs. If using digestive biscuits, omit the sugar
  2. Chocolate chips can be used too. 4 oz chocolate is equivalent to ⅔ cup. 
  3. Make sure to use full-fat, brick-style cream cheese.
  4. Store leftovers covered, in the fridge for up to 3 days. Pie can be frozen. Either thaw in the fridge overnight before serving. Or let sit at room temperature for 20 minutes before serving for easier slicing.
  5. Nutrition information is an estimate only. It is based on the pie being sliced into 10 equal pieces. 

Nutrition

Calories: 528kcal | Carbohydrates: 37g | Protein: 7g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 89mg | Sodium: 265mg | Potassium: 260mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1022IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg