Malted Milk Pie Recipes

Steps:

• 1. Mix the first three ingredients together and press into 9x13 pan. Freeze for 1 hour.
• 2. Add crushed malted milk balls and milk into the softened ice cream, mix well. Pour over crust. Freeze.
• 3. Mix marshmallow creme, malted milk powder, and milk together. Add whipping cream and beat in a mixer until stiff peaks form. Pour over ice cream. Freeze for several hours.

Steps:

• Preheat the oven to 350 degrees F. Place a shallow pie plate on a baking sheet.
• For the chocolate crumb crust: Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the melted butter; the crust should easily hold together in clumps when you press it between your fingers.
• Press the crust evenly into the base of the pie plate. When you've made an even layer in the bottom of the pan, begin to press it up the sides; use the bottom of a small dry measuring cup to help press it in evenly.
• Bake until the crust smells toasty and appears set, 15 to 17 minutes. Cool completely.
• For the malted chocolate filling: Place the water in a small bowl and sprinkle the gelatin over the surface. Let sit while you make the rest of the filling.
• In a medium saucepan, heat the milk over medium heat. In a small bowl, whisk the sugar, malted milk powder, cocoa powder and salt, then sprinkle it into the pan. Cook, stirring constantly, until the sugar is dissolved. Stir in the chocolate and cook over medium-low heat until the chocolate is fully melted.
• Add the bloomed gelatin to the pan and stir until melted. Stir in the heavy cream and vanilla, then gently pour the mixture into the cooled crust. Refrigerate until the panna cotta is firm and set, at least 2 hours.
• Top the set filling with malted milk balls and serve.

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.

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.