177731 rocky mountain high cream pie Recipes

granulated sugar, cornstarch, light cream, at room temp, milk, at room temp, extra-large egg yolks, lightly beaten, at room temp, unsalted butter, at room temp, pure vanilla extract, sweetened flaked coconut, fully baked 9 inch pie shell

pie shell - baked blindly (not you , the pie), white sugar, cornstarch or 5 tbsp flour (i prefer ), salt, whole milk, extra large egg yolks (save whites for meringue), pure vanilla extract, unsweetened chocolate, grated or cut up fine ., hungry crowd looking forward and behaving well for their chocolate cream pie, equipment needed : 1 double boiler with lid, remember to not let water touch bottom of double boiler, whisk.

graham cracker crumbs, sugar, butter, melted, rocky road ice cream, softened, marshmallow creme, marshmallows

your favorite chocolate chip cookies (i used keebler), aprox 4 tbsp melted butter, half gallon rocky road ice cream softened, chocolate fudge ice cream topping

coconut cream pie ix, tripled recipe for large 12 pie pan), sugar, flour, milk, heavy cream, egg yolks beaten, flaked coconut, baked pie shell

brown sugar, flour, salt to taste, melted butter, eggs, milk or cream, maple extract, pie shell , single crust unbaked for 10 inch pie pan, chopped nuts optional

white chocolate, chopped, heavy cream, cream cheese, softened, sugar, cream, pie shell, baked, white chocolate, melted

unflavored gelatin, cold water, white sugar, cornstarch, eggs, milk, vanilla ice cream, vanilla extract, heavy whipping cream, pie crust, baked

vanilla pudding mix (not instant ), whole milk, crushed pineapple, well drained, vanilla, whipping cream, pie shells, fresh strawberries, water, white sugar, cornstarch, fresh strawberries, washed hulled cut in half

peaches, peeled and sliced, flour, nutmeg, salt, cream, pie shell, unbaked

pie crusts, cooked, sugar, salt, cornstarch, milk, corn syrup, egg yolks, beaten, butter, vanilla, coconut or 3/4 cup banana, sliced, egg whites, sugar

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

rocky road ice cream, peanut butter, cool whip, graham cracker crust or baked pie shell

chocolate ice cream, slightly softened (4 cups), chocolate cookie pie crust, marshmallows, chocolate-covered peanuts, hot fudge topping, candy covered plain chocolate candies

butter or margarine, softened, sugar, eggs, all-purpose flour, baking powder, salt, milk, vanilla extract, rocky mountain filling, grated coconut

cream cheese, softened, powdered sugar, vanilla extract, almond extract, heavy whipping cream, pie shells, baked, cherry pie filling

rocky road ice cream, white cake mix, egg, almond extract, egg whites, cream of tartar, salt, white sugar, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.