Rocky Road Pie

Ingredients:

Crust:

• 1 package Sandies Pecan Shortbread Cookies
• 4 tablespoons melted butter
• 1/4 teaspoon salt

Filling:

• 1/4 teaspoon salt
• 3 tablespoons butter
• 12 ounces semi-sweet chocolate
• 2 1/2 cups mini marshmallows
• 1/2 cup milk (117g)
• 1 1/2 teaspoons vanilla

Whip:

• 2 1/2 cups heavy cream (608g)
• 1 1/2 teaspoons vanilla

Additions:

• 1 cup mini marshmallows (for inside)

Garnish:

• 1/2 cup mini marshmallows
• Chocolate
• Chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, crush the Sandies Pecan Shortbread Cookies until fine crumbs form. Transfer the crumbs to a mixing bowl.
3. Add melted butter and 1/4 teaspoon of salt to the cookie crumbs. Stir until well combined.
4. Press the mixture into a 9-inch spring form pan, making sure to evenly distribute and firmly press it onto the bottom and sides. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely.
5. In a pot, combine butter, semi-sweet chocolate, marshmallows, milk, vanilla and salt. Heat on low – medium low until chocolate is melted and smooth.
6. Allow the chocolate mixture to cool to room temperature. 
7. In a chilled bowl, add heavy cream and vanilla and whip till stiff peaks. 
8. Fold in 1/2 of the whip into the chocolate mixture. Once that’s almost all the way combined, add the other half. Just before it’s all folded together, fold in mini marshmallows. 
9. Pour the chocolate and marshmallow filling into the cooled pie crust. Smooth the top with a spatula.
10. Top with mini marshmallows, chocolate shavings and pecan pieces. 
11. Place the pie in the refrigerator and let it chill for at least 4 hours, or until set. 
12. Serve chilled and enjoy!