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Malt Shop Ice Cream Pie

Becky Luigart-Stayner
Yield 10 servings (serving size: 1 pie wedge, about 2 1/2 teaspoons hot fudge, and 2 tablespoons whipped cream)
Think of this no-cook pie as a deconstructed hot fudge sundae in an ice-cream cone--crushed cones form the crust cradling the malt-flavored ice cream and toppings.


  • 2 tablespoons honey
  • 2 tablespoons butter, melted
  • 12 sugar cones, crushed (about 2 cups)
  • 2 cups strawberry low-fat ice cream, softened
  • 1/4 cup malted milk powder, divided
  • 1/2 cup strawberry topping
  • 2 cups vanilla low-fat ice cream, softened
  • 1/2 cup fat-free hot fudge topping
  • 1 1/4 cups canned whipped light cream (such as Reddi-wip)

Nutrition Information

  • calories 316
  • caloriesfromfat 22 %
  • fat 7.8 g
  • satfat 3.8 g
  • monofat 2.4 g
  • polyfat 0.2 g
  • protein 4.5 g
  • carbohydrate 57.7 g
  • fiber 2.1 g
  • cholesterol 15 mg
  • iron 1.7 mg
  • sodium 155 mg
  • calcium 128 mg

How to Make It

  1. Combine first 3 ingredients, stirring well. Firmly press mixture into bottom and up sides of a 9-inch pie plate. Freeze 30 minutes or until firm.

  2. Place softened strawberry ice cream and 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spoon mixture evenly into crust; spread with strawberry topping. Freeze 30 minutes or until firm.

  3. Place softened vanilla ice cream and remaining 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spread mixture evenly over strawberry topping. Cover and freeze 4 hours or until firm. Top with hot fudge and whipped cream just before serving.