Chocolate Malt Shoppe Pie

This is another recipe from my "Prize-Winning Chocolate" recipe book, page 25, courtesy of Beth Wanek, Little Chute, Wisconsin.



I did make a few changes in this pie. I took out the chocolate malted milk powder, but increased the amount of crushed malted milk balls to 3/4 cup. One more little change, I added 2 tablespoons of Hershey's chocolate syrup. Here is the original recipe:

1 1/2 c. chocolate cookie crumbs
1/4 c. butter, melted
1 pint vanilla ice cream, softened
1/2 c. crushed malted milk balls
2 tbsp. milk, divided
3 tbsp. instant chocolate malted milk powder OR crush extra malted milk balls AND add 2 tbsp. Herhsey's chocolate syrup
3 tbsp. marshmallow creme
1 c. whipped topping
Additional whipped topping and 8 malted milk balls

TIME SAVING TIP: Buy a premade chocolate cookie crumb pie shell.

1. Combine crumbs and butter and press into 9-inch pie pan.
2. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 tbsp. milk. Pour into pie crust and freeze 1 hour.
3. In mixing bowl, blend malted milk powder, marhsmallow creme and remaining milk. Stir in whipped topping. Spread over top of ice cream layer. Freeze for several more hours until set, about 4-5 hours.
4. Before serving, garnish with whipped topping and malted milk balls.

MY ALTERED VERSION:
1. Use a premade chocolate cookie crumb crust.
2. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 tbsp. milk. Add additional crushed malted milk balls and 2 tbsp. Herhsey's chocolate syrup, marshmallow creme, remaining milk and whipped topping, blend well.
3. Spread mixture into crumb crust. Freeze for several hours, about 4-5.
4. Before serving, garnish with whipped topping and malted milk balls.