Strawberry Malted Shoppe Pie Recipes

OLD FASHIONED STRAWBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
• Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
• Bake for 35 to 45 minutes, or until the crust is slightly browned.

CONTEST-WINNING FRESH STRAWBERRY PIE

Steps:

• In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack. , For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. , Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.

STRAWBERRY PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together zwieback crumbs and white sugar. Stir in butter or margarine. Mix well and pat mixture into a 9x13 inch baking dish. Bake in preheated oven for 12 to 15 minutes, until lightly browned. Set aside and allow to cool.
• In a large mixing bowl, whip cream cheese until fluffy. Add confectioners' sugar and beat until smooth. Fold in whipped topping and marshmallows. Spread mixture evenly onto cooled crust.
• Boil water in a medium saucepan. Remove from heat and add gelatin. Mix until dissolved, then stir in partially frozen strawberries. Pour mixture over cream cheese layer. Chill until very firm.

MALTED MILK PIE

Steps:

• Set aside 1/4 cup malted milk balls for topping. Place ice cream in a large bowl; fold in whipped topping and remaining malted milk balls. Spoon into crusts. Cover and freeze. , Remove from freezer 20 minutes before serving. If desired, garnish with additional whipped topping; top with reserved malted milk balls.

OLD-FASHIONED STRAWBERRY MALTED SHAKE

Steps:

• Blend ice cream, malt powder and milk until smooth.
• Pour into a glass and garnish as desired.

MALT SMOOTHIES

Steps:

• Place 3/4 cup of the milk, 1/4 cup of the chocolate-flavored syrup and 1 tablespoon malted milk powder in blender. Cover and blend on high speed 2 seconds.
• Add 3 scoops vanilla ice cream. Cover and blend on low speed about 5 second longer or until smooth. Pour into two glasses.
• Repeat 2 times with remaining milk, syrup, malted milk powder and ice cream.

MALT SHOPPE PIE

Steps:

• 1. In medium bowl stir together ice cream, whipped topping and malted milk balls. Spread in crust. Freeze at least 4 hours or until firm.2. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

MALT SHOPPE PIE

Steps:

• 1. In medium bowl stir together ice cream, whipped topping and malted milk balls. Spread in crust. Freeze at least 4 hours or until firm.2. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

STRAWBERRY MALTED SHOPPE PIE

Steps:

• CRUST:.
• Combine crushed cones and melted butter.
• Press onto bottom and up sides of a 9 inch pie plate; set aside.
• Heat white chocolate and milk over low heat, stirring constantly, until chocolate is melted.
• Remove from heat; cool.
• FILLING:.
• Beat cream cheese, malted milk powder, and powdered sugar together until smooth.
• Beat in cooled white chocolate mixture.
• In another bowl, beat whipping cream until soft peaks form.
• Fold whipped cream into cream cheese mixture.
• Spread into crust-lined pie plate.
• Arrange strawberry slices atop.
• Cover and chill 4 hours.
• Before serving, top with malted milk balls and drizzle with warm ice cream topping.