Chocolate Malt Shoppe Pie Recipes

CHOCOLATE MALT SHOPPE PIE (AKA WHOPPER PIE)

Steps:

• Combine marshmallows, chocolate chips, butter and salt in sauce pan on medium to medium high heat, stirring constantly until melted.
• Remove from heat. Cool until it is at room temperature (about 45 minutes); or pop in the fridge to speed the cooling, set aside.
• In a large bowl combine whipping cream, malt powder and vanilla. Using an electric mixer (I like KitchenAid) at high speed, beat until very stiff peaks, set aside in refrigerator.
• Place the cream cheese and powder sugar into a large bowl. With an electric mixer beat until creamy and no cream cheese lumps.
• With the electric mixer on medium, add in the cooled chocolate marshmallow mixture and the malted whipped cream mixture; it will look like milk chocolate.
• Spread the filling into prepared chocolate crust. Refrigerate for 3 to 4 hours.
• Make the whipped cream topping: Whip whipping cream for the topping with the powder sugar and vanilla with an electric mixer on high until stiff peaks form, careful not to over beat. Refrigerate until ready to use. Garnish pie with whipped cream and crushed malted milk balls.

CHOCOLATE MALT CHEESECAKE

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.