Chocolate Mousse Malt Ball Pie

Chocolate Mousse Malt Ball Pie

Ingredients for Wafer Crust
1/3 c butter,(melted)
1 1/2 c finely vanilla wafers
-Crushed
1/2 c toasted pecans,Chopped
Filling and Topping
1/3 c light brown sugar,Firmly
-Packed
3 T corn starch
1/4 T salt
1 1/2 c milk,(use regular, not
low fat milk)
1/3 c malted milk powder
6 oz semi-sweet chocolate chips
1 c malt balls,Crushed
1 t vanilla
1 c whipping cream
1/4 c powdered sugar
1 c whipping cream
1/4 c powdered sugar
1 t vanilla
Instructions for Wafer Crust: Finely crush vanilla wafers. Add
melted butter and pecans. Mix well. Press mixture evenly onto bottom
and sides of a 9" or 9.5" pie plate. Bake at 375 degrees for 10 minutes
or till edges are golden brown. Cool completely before filling.
1. In a medium saucepan, combine brown sugar, cornstarch, salt and
malted milk; mix well. Slowly add milk and cook over medium heat until
mixture boils and thickens; using a wire whisk, stir constantly. Remove
from heat; stir in chocolate chips and vanilla until mixture is smooth.
Refrigerate about 25 minutes or until cool.
2. In another bowl, beat 1 cup whipping cream until soft peaks form.
Add the powdered sugar, beating until stiff peaks form. Fold whipped
cream into cooled chocolate mixture. Stir in 1/2 cup of the chopped
malt balls (reserving the other 1/2-cup for garnish).
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