No-Bake Rocky Road Pie! - The Scran Line

Crust
40 oreo cookies
50g - 1/4 cup roasted, salted peanuts
150ml -1/2 cup unsalted butter, melted

Chocolate Pudding
225g - 1 1/3 cups semisweet chocolate, chopped
110g - 8 tbsp unsalted butter, melted
425g - 1 1/2 cups whole-milk ricotta cheese, room temperature
1/2 tsp salt
50g - 1 cup mini marshmallows to sprinkle
50g - 1/4 cup chopped peanuts to sprinkle

Whipped Cream
250ml - 1 cup heavy cream
1 tbsp powdered sugar (optional)
1 tsp vanilla extract

Decorations
100g - 1/2 cup chocolate shavings, for topping
50g - 1 cup mini marshmallows to sprinkle
100g - 1/4 cup salted peanuts, for topping

Crust
Add the Oreos to the bowl of a food processor and blitz until you reach fine crumbs. Add the melted butter and blitz until crumbs are coated. Pour the crumb mixture into a 9 inch round tart tin with removable bottom. Use the back of a spoon to firmly and evenly press the crumb mixture on the sides and bottom of the tin. Place in the fridge for 30 minutes to set.

Chocolate Pudding
Place the chocolate into a microwave safe bowl Microwave for 30 seconds at a time, stirring each time until smooth.

Add the ricotta into the bowl of a clean food processor and blitz until smooth. About 30 seconds. Add the melted chocolate, salt and vanilla extract and blitz for 1 minute or until well combined. Stop the mixer, scrape down the bowl and continue mixing for another minute. Take the blade out and fold in the marshmallows. Transfer the mixture to the crust and chill in the fridge for 3 hours or overnight.

Whipped cream
Add the cream, sugar (optional) and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip cream on high speed until you reach stiff peaks.

Add the cream on top of the set pie. Finish by sprinkling salted peanuts and chocolate shavings on top. You could even add some glac cherries on top if you like. Slice up and serve!

Notes
Pie can be stored in an airtight container and chilled in the fridge for up to 3 days before serving.

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