This No Bake Rocky Road Pie is a decadent and easy-to-make dessert that combines a crunchy graham cracker crust with a creamy chocolate pudding filling loaded with marshmallows, chocolate chips, and roasted almonds. Perfect for a crowd-pleasing treat without turning on the oven.
Prepare the crust: In a large bowl, combine the graham cracker crumbs and sugar. Melt the butter and stir it into the crumb mixture until evenly moistened.
Form the crust: Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie pan to create an even layer.
Mix the pudding: In a separate large bowl, whisk together the half and half and instant chocolate pudding mix for 2 minutes until the mixture is well combined and starts to thicken slightly.
Combine filling ingredients: Gently fold the whipped topping, chocolate chips, miniature marshmallows, and chopped roasted almonds into the pudding mixture until evenly distributed.
Assemble the pie: Pour the filling into the prepared graham cracker crust, smoothing the top with a spatula.
Freeze: Place the pie in the freezer for 6 hours or until fully frozen and set.
Garnish and serve: Before serving, optionally drizzle melted chocolate chips over the top and sprinkle with extra marshmallows, almonds, and chocolate chips. Slice and enjoy!
Notes
For a crunchier crust, you can toast the graham cracker crumbs lightly before mixing.
Substitute half and half with whole milk for a lighter filling consistency.
Use different nuts such as walnuts or pecans if preferred or to suit allergies.
The pie is best enjoyed within 24 hours of freezing for optimal texture and flavor.
Allow the pie to sit at room temperature for 5-10 minutes before slicing to make cutting easier.
For a gluten-free option, use gluten-free graham cracker crumbs.
