Rocky Road Ice Cream Pie

Name: Rocky Road Ice Cream Pie
Yield: Makes one 9" pie
Ingredients: ½ cup (1 stick) unsalted butter, room temperature, plus more for pan; 3 ounces dark chocolate wafers (discs, pistoles, fèves; 72% cacao; about ½ cup); 3 ounces milk chocolate wafers (discs, pistoles, fèves; 38% cacao; about ½ cup); ½ cups sugar; 2 large eggs; ⅓ cup rye flour; ½ teaspoon kosher salt; 1 cup pecans; 5 tablespoons unsalted butter; 6 ounces chocolate wafer cookies (about 26); Kosher salt; ½ cup store-bought caramel sauce, plus more for serving; Smoked or regular flaky sea salt; 2 pints chocolate or vanilla ice cream; 1 cup mini marshmallows, divided; 2 7.25-ounce bottles Magic Shell Chocolate Flavored Topping; Whipped cream (for serving); A 9-inch pie pan

By Liz Prueitt and Samantha Baum

August 15, 2017

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Victor Prado

Meet the 2017 dessert of the year! For this ice cream pie recipe, you’ll only need half of the rye tea cake. Use the remaining cake like you would a brownie. It’s rich and delicious and it just may end up being your chef’s snack. This recipe is from Liz Prueitt and Samantha Baum of Tartine Manufactory in San Francisco, one of our Top 50 Best New Restaurants 2017.

Recipe notes