Thousand Dollar Malt Shoppe Pie Food

CHOCOLATE MALT SHOPPE PIE (AKA WHOPPER PIE)

Steps:

• Combine marshmallows, chocolate chips, butter and salt in sauce pan on medium to medium high heat, stirring constantly until melted.
• Remove from heat. Cool until it is at room temperature (about 45 minutes); or pop in the fridge to speed the cooling, set aside.
• In a large bowl combine whipping cream, malt powder and vanilla. Using an electric mixer (I like KitchenAid) at high speed, beat until very stiff peaks, set aside in refrigerator.
• Place the cream cheese and powder sugar into a large bowl. With an electric mixer beat until creamy and no cream cheese lumps.
• With the electric mixer on medium, add in the cooled chocolate marshmallow mixture and the malted whipped cream mixture; it will look like milk chocolate.
• Spread the filling into prepared chocolate crust. Refrigerate for 3 to 4 hours.
• Make the whipped cream topping: Whip whipping cream for the topping with the powder sugar and vanilla with an electric mixer on high until stiff peaks form, careful not to over beat. Refrigerate until ready to use. Garnish pie with whipped cream and crushed malted milk balls.

OH SO GOOD CHOCOLATE MALT SHOPPE PIE

Steps:

• Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 tablespoon milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder, marshmallow cream and the remaining milk. Stir in whipping cream; whipped until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream and malted milk balls.

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.

THOUSAND DOLLAR MALT SHOPPE PIE

Steps:

• Heat oven to 450^. Thoroughly prick bottom and sides of crust with for to prevent shrinking and bubbling. Bake pie crust in a glass pie plate for about 15- 20 minutes. Cool completely.Check so as not to burn.
• Combine sugar,malted milk powder, cornstarch and salt in a medium saucepan. Whisk sweetened condensed milk, stirring constantly over medium heat until mixture comes to a boil and thickens. Remove from heat, stir in chips and vanilla until smooth. Refrigerate until cooled.
• When cold fold in 1 1/4 cups of the whipped topping into the filling. Fold in 1/2 cup of malted balls. Spoon filling into cooled, baked crust. Top pie with remaining whipped topping; sprinkle with crushed malted balls. Drizzle with chocolate syrup and top with a cherries. Keep refrigerated.

MALT SHOPPE PIE

Steps:

• 1. In medium bowl stir together ice cream, whipped topping and malted milk balls. Spread in crust. Freeze at least 4 hours or until firm.2. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

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.

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.

MILLION DOLLAR PIE

Steps:

• Mix all ingredients.
• Pour into crusts. Garnish with extra pecans if you wish.
• Refrigerate 2 hours before serving.

MALT SHOPPE PIE

Steps:

• 1. Combine softened ice cream and whipped topping u ntil well blended. Crush candy, reserving 8 whole malted milk balls for garnish.
• 2. Mix 1 cup of crushed candy into the ice cream mixture. Spoon ice cream mixture into pie crust. Top pie with reserved crushed candy and freeze 4 hours.
• 3. Garnish with whipped topping and whole candies. Freeze till firm.