Ultrasmooth Chocolate Malted Pie Recipes

Steps:

• Warm Glossy Chocolate Sauce:
• In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
• Combine all the ingredients in a blender and blend until smooth.

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!

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.

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.

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:

• 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.