Rocky Road Sundae Pie

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“Great summer pie!”

Ingredients Nutrition


  1. Preheat oven to 325°.
  2. Butter a 9-inch pan.
  3. Finely grind chocolate wafer cookies in processor.
  4. Add melted butter and process until crumb mixture. Press firmly onto bottom and 1-inch up side of pan.
  5. Bake crust for 10 minutes or until set.
  6. Cool completely.
  7. Bring cream just to simmer in medium saucepan over medium heat.
  8. Remove from heat.
  9. Add milk chocolate and let stand for 1 minute.
  10. Whisk until chocolate is melted and smooth.
  11. Whisk in vanilla.
  12. Let stand at room temperature until sauce cools and thickens slightly for about 20 minutes.
  13. Combine marshmallows and cream in large metal bowl.
  14. Set bowl over saucepan and barely simmering water.
  15. Stir until marshmallows melt and mixture is smooth, about 3 minutes.
  16. Remove bowl from over water and stir in vanilla.
  17. Let stand until slightly cooled but still pourable, about 10 minutes.
  18. Spread 1-quart ice cream evenly in cooled crust.
  19. Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart.
  20. Sprinkle half of walnuts over sauce.
  21. Drizzle half of marshmallow sauce over walnuts.
  22. Freeze until sauces are set, about 10 minutes.
  23. Spread 1 quart ice cream evenly in crust.
  24. Drop remaining milk chocolate sauce by tablespoonfuls over ice cream.
  25. Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through.
  26. Sprinkle with remaining walnuts.
  27. Freeze until firm, about 4 hours.
  28. Can be made up to 5 days ahead. Cover tightly with foil.
  29. Cut around pan sides to loosen.
  30. Let pie soften slightly at room temperature for about 10 minutes.
  31. Remove pan sides.

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