Rocky Road Pie – Just so Tasty

  • on 11 August 2020

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! Slice of rocky road pie with marshmallows on top on a plate.

Rocky road was a favorite ice cream flavor from my childhood, and this rocky road pie is essentially rocky road ice cream in delicious pie form. It’s hard not to love creamy chocolate, swirls of marshmallow and crunchy peanuts. And this easy pie has all of those things.

The crust is a simple graham cracker crust infused with peanut butter, and the filling is essentially a no-bake chocolate cheesecake that’s not too tangy and extra creamy. Then it’s topped with everything rocky road: marshmallows, peanuts and even more chocolate. It’s served cold, but can also be frozen for summer.

The Perfect Rocky Road Pie

Rocky road cheesecake in a pie pan topped with marshmallows, peanuts and chocolate.

Making the base is essentially the same as a regular graham crust – only we’re adding a little peanut butter into the mix. You can buy graham crackers and crush them in a food processor, or buy the crumbs that come in a box in the baking aisle. The crumbs are mixed with a little sugar, peanut butter and melted butter. Then the mixture gets pressed into the bottom and up the sides of your pie pan, and you’ll pop it in the fridge. I love the flavor you get from adding in the peanut butter – so I decided to make the crust extra thick.

Then the filling. Creamy, dreamy, and almost mousse-like. It’s made with cream cheese, powdered sugar, melted chocolate and whipped cream. You can use substitute the whipped cream for whipped topping (such as Cool Whip) if you prefer, but either way, it’s hard to beat. You want to make sure your cream cheese is softened to room temperature so that you don’t end up with any lumps in the batter. But apart from that – there really aren’t may tips for the filling. Just creamy, chocolate goodness that tastes somewhere in between chocolate mousse, chocolate soft-serve and creamy chocolate cheesecake.

The pie will need to chill in the fridge for at least 6 hours before serving to firm up. You can either add the toppings before it goes in the fridge to chill, or right before serving. Totally up to you. I add marshmallows, peanuts, and chocolate ganache. But feel free to use whatever kind of nuts, and chocolate sauce or fudge if you prefer.

Easy, creamy, delicious – this rocky road cheesecake pie is perfect for anyone who loves the classic ice cream flavor.

More No-Bake Pie Recipes to Love

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!

Prep Time30 mins

Chilling6 hrs

Total Time6 hrs 30 mins

Course: Dessert

Cuisine: American

Keyword: Rocky Road Cheesecake, Rocky Road Pie

Servings: 10 people

Calories: 528kcal



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


  • 4 oz semi-sweet chocolate*
  • 12 oz cream cheese* softened to room temperature
  • 2/3 cup powdered sugar
  • 1 cup heavy whipping cream*


  • 1/2 cup mini marshmallows
  • 3 tablespoons peanuts
  • 2 oz semi-sweet chocolate or use chocolate sauce



  • 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.


  • 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.


  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 2/3 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. 


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

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