Ultrasmooth Chocolate Malted Pie Recipes

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 MALT SHOPPE PIE

Steps:

• Combine wafer crumbs and butter; press into an ungreased 9-in. 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 cream; whip until soft peaks form. Spread over ice cream layer. Freeze for several hours or overnight. , Just before serving, garnish each serving with additional whipped cream and malted milk balls if desired.

MALTED MILK PIE

Steps:

• Reserve 1/4 cup malted balls for topping.
• Fold in whip topping and remaining malt balls into the ice cream.
• Pour into crust and sprinkle with remaining malted balls.
• Freeze.
• Remove from freezer 20 minutes before serving.

CHOCOLATE MALTED PIE

Steps:

• Cook pudding according to package directions, using the 3 cups of milk. Remove from heat. Add bittersweet chocolate, and stir in malted milk powder. Cool mixture for 5 minutes, stirring often, then pour into crumb crust. Cover and refrigerate for 2 hours.
• Up to one hour before serving: beat cream and sugar with electric mixer until soft peaks form when beaters are lifted. Spread whipped cream over chocolate filling. Chop the malted milk balls into 3 or 4 pieces each, and sprinkle on top of the pie. Drizzle pie with the chocolate syrup. Refrigerate until serving time.

CHOCOLATE MALTED PIE

Steps:

• Cook pudding according to package directions, using the 3 cups of milk. Remove from heat. Add bittersweet chocolate, and stir in malted milk powder. Cool mixture for 5 minutes, stirring often, then pour into crumb crust. Cover and refrigerate for 2 hours.
• Up to one hour before serving: beat cream and sugar with electric mixer until soft peaks form when beaters are lifted. Spread whipped cream over chocolate filling. Chop the malted milk balls into 3 or 4 pieces each, and sprinkle on top of the pie. Drizzle pie with the chocolate syrup. Refrigerate until serving time.

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.

ULTRASMOOTH CHOCOLATE MALTED PIE

Steps:

• CRUST: Preheat oven to 350 degrees. Crush the wafers in a ziplock bag with a rolling pin or in a food processor until fine. Melt the butter or margarine. In a 9-inch pie pan, combine the crumbs, butter and salt. Use your fingers to press the crust mixture to the bottom and sides of the pan. Bake for 6 minutes and set the pie crust aside to let cool. FILLING: In a medium mixing bowl, beat the egg yolks well and set them aside. In a medium heavy-bottomed saucepan, heat the cream until it begins to steam. Once steaming, stir in the chocolate chips until they have melted completely. Very gradually pour the chocolate mixture into the egg yolks, stirring continuously as you pour. Pour the filling back into the saucepan and set it over low heat. Continue to cook the filling, stirring it constantly for about 5-10 minutes or until it is steaming and has thickened to a puddinglike consistency. DO NOT BOIL. Remove from heat and add malt powder. Cool for 10 minutes and pour into pie shell. Cool in refrigerator for at least 2 hours before serving. optional: top the pie off with cool whip.