Boardwalk Malted Milk-Marshmallow Cream Pie



Crust Ingredients:
1 3/4 cups ground chocolate sandwich cookies
3 tablespoons butter, melted
1/4 cup mini semi-sweet chocolate chips

Preheat oven to 375 degrees. Lightly spray a 9 inch pie plate with nonstick cooking spray.  In a medium bowl, combine the crust ingredients.  Mix with a fork.  Press onto bottom and up sides of pie plate.  Bake for 8-10 minutes. Remove for oven; let cool completely before filling.  

Filling 1 Ingredients:
1 teaspoon unflavored gelatin
3/4 cup heavy whipping cream, divided
1 (7 oz.) container marshmallow crème
1/2 teaspoon vanilla extract
1 1/4 cup slightly crushed malted milk balls

In a small bowl, sprinkle gelatin over 1/4 cup whipping cream.  Let sit 5 minutes.  Microwave 20-30 seconds, or until completely dissolved.  Let cool 5 minutes.  In medium bowl, beat 1/2 whipping cream and cooled gelatin mixture until soft peaks form.  Add marshmallow crème and vanilla extract; continue to beat until stiff peaks form.  Carefully spread filling in pie crust.  Refrigerate until set, about 1-2 hours.  Sprinkle with crushed malted milk balls. 

Filling 2 Ingredients:
1 cup milk chocolate chips
1 ½ cup heavy whipping cream, divided
1/3 cup malted milk powder

Microwave chocolate chips 20 seconds; stir until smooth and melted.  (If needed microwave in 10 second intervals  to achieve melted and smooth consistency.)  In a large bowl, beat whipping cream and malted milk until stiff peaks form.  Stir in cooled chocolate.  Carefully spread over marshmallow layer.  Refrigerate until completely set, about 2-3 hours. 

Sweetened whipped cream
1/2 cup toasted almonds
Malted Milk Balls

Before serving, top with sweetened whipped cream.  Top with almonds and malted milk balls.



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