thousand dollar malt shoppe pie

Name: Thousand Dollar Malt Shoppe Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 1 - 9-inch refrigerated pie crust,; 1/3 cup(s) light brown sugar, lightly packed; 1/3 cup(s) malted milk powder; 3 tablespoon(s) cornstarch; 1/4 teaspoon(s) salt; 14 ounce(s) can eagle brand sweetened condensed milk; 1 cup(s) semi-sweet chocolate chips; 1 teaspoon(s) vanilla extract; 8 ounce(s) container thawed cool whip, divided; 3/4 cup(s) crushed chocolate-covered malted milk balls,divided; garnishes: - chocolate syrup, maraschino cherries

(1 RATING)

204 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Mar 10, 2013

This recipe is a runner up in one of Eagle Brand sweetened condensed milk recipe contests. The runner-up winner,Gloria B. of Naperville,Il. won $1,000. for this wonderful recipe. It looked soooo good-I knew I should share it with you- after all- why should I be the only one wearing stretch pants..LOL

Rate

prep time 20 Min

cook time 20 Min

method Refrigerate/Freeze

yield 8- servings

Ingredients

1 - 9-inch refrigerated pie crust,
1/3 cup light brown sugar, lightly packed
1/3 cup malted milk powder
3 tablespoons cornstarch
1/4 teaspoon salt
14 ounces can eagle brand sweetened condensed milk
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
8 ounces container thawed cool whip, divided
3/4 cup crushed chocolate-covered malted milk balls,divided
garnishes: - chocolate syrup, maraschino cherries

How To Make thousand dollar malt shoppe pie

Step 1

Heat oven to 450^. Thoroughly prick bottom and sides of crust with for to prevent shrinking and bubbling. Bake pie crust in a glass pie plate for about 15- 20 minutes. Cool completely.Check so as not to burn.

Step 2

Combine sugar,malted milk powder, cornstarch and salt in a medium saucepan. Whisk sweetened condensed milk, stirring constantly over medium heat until mixture comes to a boil and thickens. Remove from heat, stir in chips and vanilla until smooth. Refrigerate until cooled.
Step 3

When cold fold in 1 1/4 cups of the whipped topping into the filling. Fold in 1/2 cup of malted balls. Spoon filling into cooled, baked crust. Top pie with remaining whipped topping; sprinkle with crushed malted balls. Drizzle with chocolate syrup and top with a cherries. Keep refrigerated.
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