Rocky Road Cookie Pie Recipe
Yummy Cookie Pie with marshmallows, chocolate chips, and nuts!
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Molly Yeh's S'mores Ice Cream Pie | Girl Meets Farm | Food Network
Molly's S’mores Ice Cream Pie features all the flavors of your favorite campfire confection in one yummy dessert!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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S'mores Ice Cream Pie
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 8 hr 50 min (includes cooling and freezing times)
Active: 50 min
Yield: two 9-inch pies
Ingredients
Crust:
1 cup (2 sticks) unsalted butter
30 (double-square) graham crackers
1/2 teaspoon kosher salt
2 1/2 cups store-bought fudge sauce
Toasted Marshmallows:
16 large marshmallows
No-Churn Ice Cream:
2 cups (480 grams) heavy cream, cold
One 14-ounce can sweetened condensed milk, cold
One 7 1/2-ounce jar marshmallow creme, cold
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Topping:
1 chocolate bar, to shave, for garnish
Directions
For the crust: Place the bowl of a stand mixer in the refrigerator to chill.
In a small saucepan, melt half the butter over medium-low heat. Cook, swirling occasionally, until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature.
In a food processor fitted with the blade attachment, add half of the graham crackers and salt. Process into fine crumbs. Add the cooled brown butter and process until the mixture starts to clump. Dump the graham cracker mixture into a pie dish. Using the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for 30 minutes to firm up, or continue with the next step.)
Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn’t be hot). Pour the fudge over the graham cracker crust and, using an offset spatula, gently spread the fudge in an even layer on the bottom and up the sides of the crust. Place in the freezer for 1 hour until firm.
Repeat the process for the brown butter graham cracker crust and fudge application for the second pie.
To toast the marshmallows: Use a brûlée torch to toast. Alternatively, you can place an oven rack in the upper third position and preheat the oven to broil. Space the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Remove from the oven to cool completely, then place in the freezer while you make the ice cream.
To make the ice cream: In the chilled bowl of the stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to fully combine, 30 seconds (it’s a-okay if there are little bits of marshmallow in the cream). Working quickly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the second pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze until very firm, at least 6 hours or up to overnight. Shave the chocolate on top to garnish. Slice and serve immediately.
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
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Molly Yeh's S'mores Ice Cream Pie | Girl Meets Farm | Food Network
Rocky Road Pie | Delish
Turn your favorite ice cream flavor into pie!
DIRECTIONS
1. Make filling: In a large bowl, combine cream cheese, sugars, cocoa powder, melted chocolate, and salt. Beat with a hand mixer until smooth. Gradually add heavy cream and beat until stiff peaks form.
2. Pour into prepared graham cracker crust. Refrigerate until set, about 2 hours.
3. Cover top of pie with marshmallows and almonds. Broil, until toasted, about 1 minute.
INGREDIENTS
1 graham cracker crust
12 oz. cream cheese, softened
1/2 c. granulated sugar
1/4 cup brown sugar
2 tbsp. cocoa powder
1/2 c. chocolate chips, melted (plus more for drizzling)
pinch of salt
1 1/2 c. heavy cream
1 1/2 c. mini marshmallows
1/2 c. chopped almonds
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S'mores Ice Cream Pie
If you like sweet, you’ll love this ice cream pie. It’s the ultimate decadent combination of a s’more recipe with layers of smooth ice cream and crumbled graham crackers.
We love this practically no-bake pie for any warm-weather celebration. After baking the base layer of the crust for a couple of minutes, the rest is as simple as spreading out ice cream and letting it cool before broiling for 20-30 seconds to give the top layer of marshmallows the roasted flavor reminiscent of the classic campfire snack.
And just like a campfire, our s’more ice cream pie is something everyone will love gathering around.
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Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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