Rocky Road PieKelsey Banfield
So, the other day I had a chocolate craving unlike any other. I wanted something dense and chocolaty with tons of crunch and a variety of flavors. As luck would have it I was holding a copy of the new Martha Stewart’s Pies & Tarts book. After several minutes of flipping through the pages I landed on the recipe for Rocky Road Pie and I knew it was what I had to make for myself. The gorgeous photography showed a huge pie piled high with almonds, marshmallows and chocolate. It was just thing I needed. I wanted to eat it right that minute!
Luckily, making it turned out to be quite easy and I found the entire dessert very satisfying. My chocolate craving was taken care of and I was ready to continue with my week!
Rocky Road Pie
adapted from Martha Stewart
6 ounces graham cracker crumbs
1 tablespoon sugar
1 pinch kosher salt
5 tablespoons unsalted butter, melted
For the Filling:
15 ounces semisweet chocolate (not chocolate chips), coarsely chopped
1 3/4 cups heavy cream
2 large egg yolks, lightly beaten
2 cups mini marshmallows
1 cup whole toasted salted almonds
For the topping:
3/4 cup mini marshmallows
1/4 cup whole roasted salted almonds, roughly chopped
2 ounces semisweet chocolate, roughly chopped
1. Preheat the oven to 350ºF. Add the graham cracker crumbs, salt, sugar and melted butter to a bowl and mix well. Press the mixture into a 9-inch springform pan. Bake for 15 minutes, remove from the oven and allow to cool.
2. To make the filling: Add 10 ounces of the roughly chopped chocolate in a heatproof bowl over simmering water and allow it to melt. Remove it from the heat and stir in the room temperature cream, then add the egg yolks and stir until everything is smooth and glossy. Stir in the remaining 5 ounces of semisweet chocolate, marshmallows and the almonds.
3. Pour the ganache into the prepared crust and scatter the remaining marshmallows, almonds, and chopped chocolate on the top. Refrigerate the tart for at least 2 hours, or until it is chilled and set.