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{Recipe} Rocky Road Mini Pies

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Rocky Road Mini Pie

Thanksgiving dessert is always so daunting. For one thing, you are stuffed to the rafters from a delicious meal and just as you think you will probably burst, someone starts pulling out the pies. Oh, the pies. Chocolate. Pumpkin. Key Lime. I love them all. As much as I try to just have the tiniest sliver of each type of pie at Thanksgiving, I wind up way overdoing it.

The idea of the mini pie is brilliant! All of the sweet goodness of a regular pie packaged in a bite-sized morsel. A Perfect for those among us who simply aren’t satisfied until we’ve tried every pie on the table (and also for those among us who hate doing dishes, I love the idea of handheld desserts!).  So, toss your pie pan, grab your muffin tin, and check out Mini Pies, a beautiful and fun new cookbook.  The book is packed with tips, tricks and techniques for creating dozens of different crowd-pleasing mini pies. They even guide you, step-by-step through making the perfect crust (including vegan and gluten-free variations).

Check out this delicious Rocky Road Mini Pie Recipe included in the book Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats!

{Recipe} Rocky Road Mini Pie
Recipe Type: Dessert
Author: Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats
Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hour 15 mins
It’s not the journey, it’s the delicious destination.
Ingredients
  • Graham Cracker Pie Crust (on page 18, or use your favorite graham crack pie crust recipe)
  • 1 cup fine graham cracker crumbs (ground in a food processor), for rolling out the crust
  • 1 1/4 cups almonds, chopped
  • 1 1/4 cups miniature marshmallows, chopped
  • 3 ounces semisweet baking chocolate, chopped
  • 5 ounces semisweet baking chocolate, chopped
  • 1 cup heavy whipping cream
  • 1 egg
Instructions
  1. Thoroughly flour your work surface and sprinkle generously with graham cracker crumbs. Roll out the crust to a thickness of 3/16 inch. Using a 4-inch diameter round cutter, cut 12 crusts. Re-form and re-roll the dough as necessary, keeping plenty of flour and graham crackers on your work surface. For this pie, you want the crusts to be slightly larger than normal. Cut them out as usual, then (working on the floured surface) tap around the edges with the heel of your hand to stretch them slightly.
  2. Carefully form the crusts into the muffin tin, crimping the edges with your fingers and folding the edges out over the top of the pan. This will prevent the crusts from shrinking while they bake. Pierce the bottom of each crust with a fork. Bake for 35 minutes, until the crusts are lightly browned. While the crusts are baking, you can prepare the “rocks” and the “road”.
  3. Combine the almonds, marshmallows, and 3 ounces of semisweet baking chocolate in a large bowl; set aside.
  4. For the chocolate custard road, melt 5 ounces of semisweet chocolate in a heatproof bowl set over a saucepan of shimmering water. In another saucepan over low heat, heat the cream to a gentle simmer.
  5. Whisk the egg in a bowl. Now the tricky part: Stir a tiny bit of the hot cream into the egg, then whisk the egg into the cream in the saucepan. Simmer 5 minutes, stirring continuously. Now add the egg and cream mixture to the chocolate and whisk until well combined. Turn off the heat under the chocolate, but leave the mixture in the bowl over the hot water.
  6. Fill each pre-baked crust to the brim with the rocks, evenly distributing the marshmallows, almonds, and chocolate. You’ll have rocks left over. Very carefully pour 1 tablespoon of the road (the chocolate custard) over the rocks in each pie. Top with the remaining rocks and chill for at least 1 hour.
  7. Remove from the pan and serve, or refrigerate in an airtight container for up to 2 days.
Notes

Purchase whole almonds and coarsely chop them yourself. Packaged almond slivers don’t work as well as whole almonds.

Because the egg in this recipe isn’t completely cooked, avoid serving this pie to anyone with a weak immune system, children, or the elderly.

 Thank you to Ulysses Press for providing a copy of this wonderful book for my enjoyment!

 

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