This Rocky Road Brownie Pie is a rich, fudgy dessert that celebrates the classic Rocky Road flavors—chocolate, nuts and marshmallows—in a gluten free format. The pie features a crisp chocolate wafer crumb crust and a dense, cocoa-forward brownie filling studded with chocolate chips, toasted pecans and walnuts, plus mini marshmallows that toast on top as the pie bakes. It’s a decadent twist on the beloved ice cream flavor, with a deeper chocolate intensity and a satisfying mix of textures.
The brownie filling is made without wheat flour, using unsweetened cocoa powder and cornstarch for structure—be sure to check that your cocoa and cornstarch are labeled gluten free if you’re preparing this for someone with celiac disease or a wheat allergy. The batter is simple to assemble: melted dark chocolate and butter are combined with sugar, cocoa and cornstarch, then enriched with vanilla, salt and eggs. Chocolate chips, nuts and most of the mini marshmallows are folded in before baking so the pie has pockets of melty chocolate and crunchy toasted nuts throughout.
During baking, the mini marshmallows tend to rise toward the surface and toast lightly in the oven, lending a pleasant roasted-marshmallow flavor to the top of the pie. Because the marshmallows mostly migrate upward, you won’t necessarily find big gooey pockets inside each slice. To add a soft marshmallow texture to each serving, sprinkle a few fresh marshmallows over the hot pie as soon as it comes out of the oven; they will soften and adhere to the surface from the pie’s residual heat.
For the crust I use finely ground gluten free chocolate wafer cookies pressed into a 9-inch pie plate. If you can’t find dedicated gluten free chocolate wafers, gluten free sandwich cookies with the filling removed work well—remove any cream filling before processing so the baked crust stays crisp. Pulse the cookies to fine crumbs, mix with a little sugar, a pinch of salt and melted butter, then press into the pie plate and bake briefly to set. The result is a sturdy, chocolatey base that complements the fudgy filling.
Allow the pie to cool completely before slicing so the brownie filling has time to set; slices cut too soon may be soft and not hold their shape. If you prefer a warm slice, reheat briefly in the microwave and serve with a scoop of ice cream for contrast. Store leftovers covered at room temperature for a day or two, or refrigerate for longer storage—bring the pie back to room temperature or warm slightly before serving for the best texture.
Gluten Free Rocky Road Brownie Pie
1 9-inch Gluten Free Chocolate Wafer Crumb Crust (recipe below)
1/2 cup butter
3 oz dark chocolate, chopped
1 cup sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1 1/2 tsp vanilla extract
1/4 tsp salt
2 large eggs
1/3 cup chocolate chips
1/3 cup toasted pecans, chopped
1/3 cup toasted walnuts, chopped
1 cup mini marshmallows, divided
Preheat oven to 350°F (175°C). Place the prepared pie crust on a baking sheet for easier handling.
In a small microwave-safe bowl, gently melt the butter and chopped dark chocolate in short bursts, stirring until smooth. Let cool slightly.
In a large mixing bowl, whisk together the sugar, cocoa powder and cornstarch. Add the chocolate-butter mixture and whisk until uniform. Stir in the vanilla and salt, then whisk in the eggs one at a time until fully incorporated. Fold in the chocolate chips, toasted nuts and 3/4 cup of the mini marshmallows.
Pour the batter into the prepared crust and smooth the top. Bake for about 35 minutes, or until the filling is set and a toothpick inserted near the center comes out with moist crumbs but not raw batter.
Immediately after removing the pie from the oven, sprinkle the remaining 1/4 cup mini marshmallows across the top so they soften and adhere. Let the pie cool completely on a rack before slicing.
Makes 1 pie; serves 8–10.
Gluten Free Chocolate Wafer Crumb Crust
approx. 5 oz (about 1 1/2 cups) chocolate wafer crumbs
6 tbsp sugar
1/4 tsp salt
1/3 cup butter, melted
Preheat oven to 350°F (175°C).
In a bowl, combine chocolate wafer crumbs, sugar and salt. Stir in the melted butter until the mixture begins to clump and holds together when pressed.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate, packing firmly. Bake for 13–15 minutes, or until the crust feels set and slightly firm to the touch. Cool completely before filling. The crust can be made a day or two ahead and stored covered.
Makes 1 crust.