Thousand Dollar Malt Shoppe Pie Recipes

MILLION DOLLAR PIE III

Steps:

• In a large bowl, whisk together condensed milk and lemon juice. Stir in drained pineapple and chopped pecans. Fold in whipped topping.
• Pour mixture into prepared crust. Chill before serving.

MILLION DOLLAR PIE II

Steps:

• Slice the strawberries and combine them with sugar, corn starch and red food coloring (if desired). Mix well. In a medium saucepan cook the strawberry mixture over medium heat until thickened. Set aside to cool.
• Cream together 2 tablespoons of pineapple syrup and cream cheese. Spread mixture in the bottom of the pastry shell. Slice the bananas on top of the cream cheese and pour the drained pineapple tidbits over the top of the bananas. Pour the strawberry mixture over the cream cheese/banana filling. Add your favorite whipped topping and sprinkle the top with toasted coconut and nuts. Serve.

CHOCOLATE MALT SHOPPE PIE

Steps:

• Combine wafer crumbs and butter; press into an ungreased 9-inch pie pan. Freeze until set. Combine the ice cream, crushed malted milk balls and 1 tablespoon milk; spoon into crust. Freeze for 1 hour.
• In a large bowl, combine the malted milk powder, marshmallow creme and remaining milk. Add the cream; whip until soft peaks form. Spread over the ice cream layer. Freeze pie for several hours or overnight.
• Just before serving, garnish each serving with whipped cream and sprinkle with crushed malted milk balls.

MALT SHOP ICE CREAM PIE

Steps:

• Combine softened ice cream and whipped topping until well blended.
• Reserve 8 whole Whoppers for garnish, crush remaining Whoppers into smaller pieces.
• Add 1 cup crushed candy to the ice cream mixture; reserve remaining 1/2 cup of crushed candy.
• Spoon ice cream mixture into pie crust.
• Top with reserved crushed candy and freeze 4 hours.
• To serve, garnish with whipped topping and 8 whole Whoppers.

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.