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! 
Rocky road was a favorite ice cream flavor from my childhood, and this rocky road pie captures those same flavors in pie form. Creamy chocolate filling, soft marshmallow swirls and crunchy peanuts come together in an easy, no-bake dessert that’s ideal for warm weather or any time you want a make-ahead treat.
The crust is a graham cracker base enriched with peanut butter for extra flavor and texture. You can crush graham crackers yourself or use store-bought graham crumbs. Mix the crumbs with a little brown sugar, peanut butter and melted butter, then press the mixture into a 9-inch pie plate, building it up along the sides. Chilling the crust in the refrigerator helps it set while you prepare the filling. I like making the crust a bit thicker to let the peanut butter shine through.
The filling is a silky, mousse-like no-bake chocolate cheesecake made from cream cheese, powdered sugar, melted semi-sweet chocolate and whipped cream. For best results, use full-fat, brick-style cream cheese softened to room temperature so the mixture blends smoothly. If you prefer, replace the whipped cream with a stable whipped topping, but freshly whipped cream gives a lighter texture. The finished filling tastes like a cross between chocolate mousse and classic cheesecake — rich but not overly tangy.
Once the filling is spooned into the prepared crust, smooth the top and cover the pie. It needs at least six hours in the fridge to firm up, so plan ahead. Toppings — mini marshmallows, peanuts and an extra drizzle of melted chocolate or chocolate sauce — can be added before chilling or right before serving depending on the texture you prefer. Toasting the marshmallows briefly with a kitchen torch is optional but adds a nice contrast.
This rocky road pie keeps well in the refrigerator for up to three days when covered. It can also be frozen; thaw overnight in the fridge or let it sit at room temperature for 20 minutes before slicing to make cutting easier. Use a thin, sharp knife and cut all the way through the crust for clean slices.
Simple to assemble and delightfully indulgent, this pie is perfect for fans of the classic rocky road ice cream flavor. Serve chilled or partially frozen for a refreshing dessert that’s always a crowd-pleaser.
The Perfect Rocky Road Pie
Below is the full recipe and clear step-by-step instructions so you can recreate this rocky road pie at home.
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
- 2/3 cup powdered sugar
- 1 cup heavy whipping cream
Topping
- 1/2 cup mini marshmallows
- 3 tablespoons peanuts
- 2 oz semi-sweet chocolate, or use chocolate sauce
Instructions
Crust
- Lightly grease a 9-inch pie plate.
- In a medium bowl, combine graham crumbs and brown sugar.
- Place peanut butter and butter (cut into pieces) in a microwave-safe bowl and melt together.
- Stir the melted butter and peanut butter into the graham crumbs until evenly coated.
- Press the mixture into the bottom and up the sides of the pie plate. Chill in the fridge while you make the filling.
Filling
- Chop the chocolate finely and place it in a microwave-safe bowl. Microwave at medium power in 45-second intervals, stirring between each, until smooth.
- In a large bowl, beat the softened cream cheese until smooth. Mix in the melted chocolate and powdered sugar until fully combined.
- In a separate bowl, whip the cream until stiff peaks form.
- Fold the whipped cream gently into the cream cheese mixture until uniform and no streaks remain.
- Spoon the filling into the chilled crust and smooth the top.
- Cover the pie with aluminum foil and refrigerate for at least 6 hours to set.
Topping (before or after chilling)
- Sprinkle the top of the pie with mini marshmallows and peanuts.
- Melt the remaining chocolate and drizzle it over the top, or use chocolate sauce.
- When ready to serve, slice the pie with a thin, sharp knife, making sure to cut through the crust cleanly.
Notes
- Graham crumbs can be substituted with digestive biscuit crumbs; if using digestives, omit the added sugar in the crust.
- Chocolate chips are an acceptable substitute. Four ounces of chopped chocolate is roughly equivalent to 2/3 cup of chips.
- Use full-fat, brick-style cream cheese for the best texture and flavor.
- Store leftovers covered in the fridge for up to 3 days. To freeze, wrap well and thaw overnight in the refrigerator or let sit at room temperature for about 20 minutes before slicing.
- Nutrition values are estimates based on 10 equal servings.
Nutrition
Calories: 528 kcal, Carbohydrates: 37 g, Protein: 7 g, Fat: 40 g, Saturated Fat: 21 g, Cholesterol: 89 mg, Sodium: 265 mg, Potassium: 260 mg, Fiber: 3 g, Sugar: 23 g, Vitamin A: 1022 IU, Vitamin C: 1 mg, Calcium: 84 mg, Iron: 2 mg
Easy, creamy and full of the classic rocky road elements, this no-bake pie is a great make-ahead dessert for family gatherings or warm evenings. Enjoy!