Chocolate Malt Shoppe Pie Aka Whopper Pie Food

MALT SHOP PIE

Steps:

• 1. Combined ice-cream and cool whip till well blended. Crush whoppers and add to mixture. Reserve a little of the whoppers to put on top of pie. Spoon all into pie crust. Sprinkle remaining candy on top. Freeze for 4 hours.

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.

WHOPPERS CHOCOLATE PIE

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.

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 MALTED SHOPPE PIE

Steps:

• Blend ice cream and whipped topping, then slowly add 1 cup crushed malt balls.
• Spoon into crust.
• Top with remaining crushed candies.
• Freeze 4 hours or until firm.
• Serve with additional whipped topping and malted milk balls for garnish.

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.