Malted Milk Pie Food

MALTED MILK BALL PIE RECIPE

Steps:

• Combine ingredients in a bowl and stir with a fork until all flour is incorporated and dough forms a ball.
• Put dough in center of 9" pie plate and using hands, pat dough gently into place. Can flute edges with fingers. If baking without filling, prick holes all over bottom crust with a fork before baking.
• Bake at 375 degrees until golden brown, about 12-15 minutes. Cool before filling.
• Combine softened ice cream with 3 T malted milk powder and 1/2 cup crushed malted milk balls. Stir until everything is blended and put ice cream filling in crust. Put in freezer while making topping.
• To make topping, combine whipping cream, marshmallow creme and three tablespoons of malted milk powder. Beat until peaks form and stand. Spread over top of pie and garnish with remaining crushed malted milk balls. Freeze at least three hours. Take out 15 minutes before serving so it can soften a little bit.

MALTED MILK CREAM PIE

Steps:

• Preheat the oven to 350°F.
• Combine the graham cracker crumbs and sugar in a medium bowl. Sprinkle the melted butter over the crumbs and toss to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake until golden brown, about 10-15 minutes.
• Take the pan out of the oven. While it's still warm, press down any puffy spots and press to close any gaps in the crust. Cool to room temperature.
• In a large bowl whisk the egg and yolks with the cornstarch. Keep the bowl near the stove and have a mesh sieve next to the bowl
• In a saucepan whisk together the milk and the malted milk powder until all of the lumps are dissolved. Add the sugar. Cook over medium heat until scalding (just before a full boil). Take the pan off the heat.
• Whisk the scalding milk into the egg mixture then pour the mixture back into the pan. Set the sieve over the bowl from the eggs. Return the pan to low heat and cook the custard, stirring constantly, until the mixture thickens and just begins to boil. Just a bubble or two is all you need to see.
• Immediately strain the pastry cream into the bowl. Add the vanilla and butter to the hot custard. Whisk until the butter is melted.
• Pour the warm pastry cream into the pie shell. Cool for 10 minutes, then cover the custard with a piece of waxed paper or buttered parchment (this prevents a skin from forming). Refrigerate for at least 2-3 hours until the filling is completely chilled and set.
• Make the topping: Whisk the malted milk powder into the cream until there are no lumps of milk powder. Add the powdered sugar and whip to full peak.
• Spread the cream over the custard filling. If desired, decorate the top of the pie with white or dark chocolate shavings. Serve immediately or chill until serving.

MALTED OATMEAL CREAM PIES

Steps:

• Make the cookies: Whisk the flour, malted milk powder, baking soda, cinnamon and salt in a medium bowl; set aside. Pulse the oats and almonds in a food processor until coarsely ground; set aside.
• Beat the butter with the brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture until just combined. Add the oat mixture and beat until just combined.
• Line 2 baking sheets with parchment paper. Scoop 1/4-cup balls of dough (about 24), about 2 inches apart, onto the prepared baking sheets. Freeze until firm, at least 1 hour.
• Preheat the oven to 350 degrees F. Bake the cookies until just golden and crisp around the edges, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
• Make the filling: Beat the butter with the confectioners' sugar and malted milk powder in a large bowl with a mixer on medium-low speed until combined. Reduce the mixer speed to low; add the milk and vanilla and beat until just combined. Increase the mixer speed to high and beat until light and fluffy, at least 5 minutes. (Add more milk if the filling is too thick; add more confectioners? sugar if it?s too thin.) Sandwich the filling between the cookies.
• Malted milk powder differentiates this from the usual oatmeal cookie. Grinding the oats is essential to getting the right texture.

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.

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.

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.