Ultrasmooth Chocolate Malted Pie Food

CHOCOLATE MALT PIE

Steps:

• 1. Mix flour, sugar, salt, malted milk and cocoa together in sauce pan. Add Milk, cream, butter, and slightly whipped egg yolks to mixture in pan. Cook over medium heat, stirring with a whip tool. When mixture comes to a boil, drop in the 1/2 chocolate bar. Continue to cook for 2 more minutes. Remove from heat and add vanilla.
• 2. Line the baked pie crust bottom with largely chopped walnut pieces. Slowly pour pie filling over the walnuts into the pie shell. Cool and refrigerate for 4 hours.
• 3. Before serving, top pie with cool whip and drizzle with the chocolate sauce. For variation you can use shaved chocolate instead of the chocolate sauce on top of pie. Enjoy!

OLD-FASHIONED CHOCOLATE OR VANILLA MALTED

Steps:

• Combine all the ingredients in a blender.
• Whip for 20 seconds and pour into a tall glass.

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 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.

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.