Malted Milk Pie Recipes

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Place a shallow pie plate on a baking sheet.
• For the chocolate crumb crust: Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the melted butter; the crust should easily hold together in clumps when you press it between your fingers.
• Press the crust evenly into the base of the pie plate. When you've made an even layer in the bottom of the pan, begin to press it up the sides; use the bottom of a small dry measuring cup to help press it in evenly.
• Bake until the crust smells toasty and appears set, 15 to 17 minutes. Cool completely.
• For the malted chocolate filling: Place the water in a small bowl and sprinkle the gelatin over the surface. Let sit while you make the rest of the filling.
• In a medium saucepan, heat the milk over medium heat. In a small bowl, whisk the sugar, malted milk powder, cocoa powder and salt, then sprinkle it into the pan. Cook, stirring constantly, until the sugar is dissolved. Stir in the chocolate and cook over medium-low heat until the chocolate is fully melted.
• Add the bloomed gelatin to the pan and stir until melted. Stir in the heavy cream and vanilla, then gently pour the mixture into the cooled crust. Refrigerate until the panna cotta is firm and set, at least 2 hours.
• Top the set filling with malted milk balls and serve.

Steps:

• Preheat oven to 375*.
• In a food processor, finely chop the oreo cookies.add melted butter to cookie crubs.
• and continue processing until well blended.
• Transfer mixture to a 9" pie plate and press evenly over bottom and sup sides of pan.
• Bake for 10 minutes.(Mixture may rise during baking) flatten with glass bottom.
• Cool before filling.
• FILLING:.
• in double boiler, over medium heat, warm unsweetened chocolate till melted.
• Stir till smooth, remove from heat and seperate double boiler.
• Cool chocolate for 5 minutes.coarsely chop 1 cup whoppers and set aside.
• In large bowl, beat butter and sugar for 2 minutes.
• Add melted chocolate and 1 egg.mix 1 minute and add second egg and mix for 1 more minute.
• Fold in chopped whoppers.
• Transfer filling into cooled crust and spread evenly over the bottom.
• Cover in plastic wrap and refrigerate.
• TOPPING:.
• In large bowl, combine whipping cream, powdered sugar and vanilla.Beat will stiff peaks form.
• Fold in 1/2 cup coarsely chopped whoppers.using spoon, spread whipped cream evenly over filling.
• garnish with whole whoppers.