Malt Shop Pie Recipes

Steps:

• Preheat oven to 325°. Combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and milk until smooth. Add malt powder; beat well. Add eggs; beat on low speed just until combined. Stir in the melted chocolate and vanilla just until blended. Pour over crust. Place pan on a baking sheet. , Bake until center is almost set, 60-65 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove sides of pan. Garnish with confectioners' sugar and chocolate curls if desired. Refrigerate leftovers.

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.

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.

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.