Chocolate Malt Pie Recipes

CHOCOLATE MALT SHOPPE PIE (AKA WHOPPER PIE)

Steps:

• Combine marshmallows, chocolate chips, butter and salt in sauce pan on medium to medium high heat, stirring constantly until melted.
• Remove from heat. Cool until it is at room temperature (about 45 minutes); or pop in the fridge to speed the cooling, set aside.
• In a large bowl combine whipping cream, malt powder and vanilla. Using an electric mixer (I like KitchenAid) at high speed, beat until very stiff peaks, set aside in refrigerator.
• Place the cream cheese and powder sugar into a large bowl. With an electric mixer beat until creamy and no cream cheese lumps.
• With the electric mixer on medium, add in the cooled chocolate marshmallow mixture and the malted whipped cream mixture; it will look like milk chocolate.
• Spread the filling into prepared chocolate crust. Refrigerate for 3 to 4 hours.
• Make the whipped cream topping: Whip whipping cream for the topping with the powder sugar and vanilla with an electric mixer on high until stiff peaks form, careful not to over beat. Refrigerate until ready to use. Garnish pie with whipped cream and crushed malted milk balls.

CHOCOLATE MALTS

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.

CHOCOLATE MALTED PIE

Steps:

• Make Crust:.
• Position rack in center of oven and preheat oven to 350°F In a bowl, combine crumbs and butter. Press firmly onto bottom and up sides of 9" pie pan. Place crumb lined pan on a baking sheet and bake for 6-8 minutes, until set.
• Make Pie filling:.
• In a medium-sized, heatproof bowl, whish egg yolks until blended and set aside. In a medium sauce pan, bring cream to a gentle boil over medium low heat. Remove from heat and stir in chopped chocolate, stirring until chocolate is completely melted and mixed inches Whisk chocolate mixture in a thin stream into egg yolks. When chocolate is thoroughly incorporated, return mixture to saucepan over medium-low heat. Stir mixture constantly with a wooden spoon until thickened to a smooth, pudding-like consistency (about 5-10 minutes). Do not allow mixture to boil. Remove pudding mixture from heat and sift in malt powder, whisking until thoroughly dissolved. Stir in vanilla extract. Strain pudding mixture in to a clean, dry heat-proof bowl and allow cooling for 10 minutes. Whisk mixture to combine any skin that might have formed on top of the pudding during cooling. Fill pie shell and refrigerate for 3 hours or up to 1 day before serving.
• Garnish:.
• Garnish each slice of pie with a generous helping of lightly sweetened cream and a sprinkling of chocolate cookie crumbs.

CHOCOLATE MALTED SHOP PIE

Steps:

• Place the chocolate cookie crumbs in a 8-9 inch pie pan. Add the butter and stir until combined.
• Press the mixture on the bottom and up the sides of the pan using the back of a spoon to flatten the crumbs.
• FILLING: Allow the ice cream to soften slightly in the container.
• Place the ice cream in a large bowl and pour the crushed malted milk balls over the top.
• Using the back of a spoon, quickly press the malted milk balls into the ice cream, getting them as evenly distributed as possible before the ice cream begins to melt. (if the ice cream gets too soft, it will crystallize when it refreezes).
• Transfer the ice cream to the pie pan, smooth the top with the back of the spoon and freeze immediately.
• TOPPING: Place the heavy cream, marshmallow fluff, chocolate powdered milk or chocolate syrup in a bowl and beat with an electric mixer for 3 to 4 minutes or until soft peaks form. (when the beaters are lifted out of the cream they form peaks that folk over as the beaters pull away.).
• Spread the topping evenly over the pie and freeze for at least 2 hours, or until ready to serve.

CHOCOLATE MALT CHEESECAKE

Steps:

• Preheat oven to 325°. Combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and milk until smooth. Add malt powder; beat well. Add eggs; beat on low speed just until combined. Stir in the melted chocolate and vanilla just until blended. Pour over crust. Place pan on a baking sheet. , Bake until center is almost set, 60-65 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove sides of pan. Garnish with confectioners' sugar and chocolate curls if desired. Refrigerate leftovers.