No-Bake Rocky Road Pie

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This thick, towering No-Bake Rocky Road Pie is loaded with a whipped chocolate filling swirled with Hershey's frosting, mini marshmallows, and a fluffy whipped cream border, then topped with a classic rocky road pile of marshmallows, chopped nuts, and chocolate chunks. No oven required, and it tastes even better the next day.

Prep Time30

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: chocolate frosting, chocolate pie, cream pie, Hershey's, marshmallow, no bake, no bake dessert, rocky road, whipped chocolate

Servings: slices

Calories: 536kcal

Author: Kim Lange

Equipment

9-inch pie plate
Electric mixer
Mixing bowls
Pastry bag with large star tip
Rubber spatula

Ingredients

Oreo Crust

1 ½ cups Oreo crumbs about 22 Oreos, finely crushed
5 tablespoons melted butter
¼ cup chopped nuts peanuts or almonds, for sprinkling over the crust

Whipped Cream (homemade option)

2 cups heavy cream
4 tablespoons powdered sugar
2 teaspoons vanilla extract

Whipped Cream (store-bought option)

4 cups Cool Whip or whipped topping 2 cups for filling, 2 cups for border

Whipped Hershey Chocolate Filling

1 tub Hershey's chocolate frosting room temperature (reserve 1/4 cup for swirling)
4 ounces cream cheese softened
2 cups whipped cream from above
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Pinch of salt
1 ½ cups mini marshmallows

Chocolate Swirl (pick one)

Reserved 1/4 cup Hershey's frosting
½ cup melted chocolate cooled slightly

Warm hot fudge

Loaded Rocky Road Topping
½ cup mini marshmallows
1 to 2 tablespoons chopped nuts almonds or peanuts
1 to 2 tablespoons chocolate chips or chocolate chunks
Optional warm hot fudge or extra Hershey's frosting for drizzling

Instructions

Make the Crust

Mix 1 1/2 cups Oreo crumbs with 5 tablespoons melted butter until sandy. Press firmly into a 9-inch pie plate, going up the sides.
Sprinkle 1/4 cup chopped nuts evenly over the crust in a thin layer. Chill in the refrigerator while preparing the filling.

Whip the Cream

If using homemade, whip 2 cups heavy cream with 4 tablespoons powdered sugar and 2 teaspoons vanilla extract to stiff peaks. Divide into 2 cups for filling and 2 cups for border.
Spoon the border portion into a pastry bag fitted with a large star tip and chill until ready. If using Cool Whip, measure 4 cups and divide the same way.

Make the Filling

Beat 4 ounces softened cream cheese until smooth.
Add the Hershey's frosting (minus the reserved 1/4 cup) and beat until thick and glossy.
Mix in 2 tablespoons cocoa powder, 1 teaspoon vanilla extract, and a pinch of salt.
Fold in 2 cups whipped cream until smooth and thick. Then fold in 1 1/2 cups mini marshmallows.

Add the Swirl and Chill

Spread the filling into the chilled crust, mounding slightly in the center. Warm the reserved 1/4 cup Hershey's frosting for 5 to 10 seconds until pourable, or use 1/2 cup melted chocolate or warm hot fudge.
Drizzle in thin ribbons over the filling and gently fold once or twice to create swirls. Do not overmix.
Refrigerate for at least 4 hours, preferably overnight.

Pipe and Top

Using the chilled pastry bag, pipe tall rosettes or a thick swirl border around the edge of the pie.
Right before serving (or up to 2 hours before), scatter 1/2 cup mini marshmallows over the top. Add 1 to 2 tablespoons chopped nuts and 1 to 2 tablespoons chocolate chips or chunks. Drizzle with warm hot fudge or extra Hershey's frosting if desired.

Notes

Storage: Keep covered in the refrigerator for up to 4 days. Add the rocky road topping right before serving so the marshmallows and nuts stay fresh.

Freezing: Freeze the unfrosted pie tightly wrapped for up to 1 month. Thaw overnight in the fridge, then add the whipped cream border and rocky road topping fresh before serving.

Tip: Bring the Hershey's frosting and cream cheese to room temperature for the smoothest filling.

Tip: Only fold the chocolate swirl once or twice for the prettiest marbled look.

Nutrition values are estimates based on standard ingredient measurements.

Nutrition