Malted Milk Ice Cream Pie

Malted Milk Ice Cream Pie Recipe
Photo: Kate Sears; Styling: Lynn Miller
Crunchy malted milk balls are part of the ice cream filling in Malted Milk Ice Cream Pie. This chocolaty pie is winner with both kids and adults.

Yield:

Serves 12

Recipe Time

Prep: 20 Minutes
Cook: 15 Minutes
Freeze: 4 Hours

Nutritional Information

Calories 449
Fat 25 g
Satfat 15 g
Protein 6 g
Carbohydrate 52 g
Fiber 1 g
Cholesterol 52 mg
Sodium 193 mg

Ingredients

Crust:
1 2/3 cups crushed chocolate wafers (from about 24 cookies)
1/4 cup sugar
4 tablespoons unsalted butter, melted and cooled
Filling:
2 1/2 cups malted milk balls
2 quarts vanilla ice cream, softened
1/2 cup malted milk powder
Glaze:
7 ounces semisweet chocolate, chopped
1/2 cup heavy cream

Preparation

1. Make crust: Preheat oven to 350°F. Combine wafers and sugar in a food processor and pulse until finely ground. Add butter and pulse until crumbly, about 10 seconds. Press mixture evenly over bottom and slightly up sides of a 10-inch springform pan (mixture will be dry). Bake until firm and set, 8 to 10 minutes. Let cool completely in pan on a wire rack.

2. Make filling: Place malted milk balls in a large ziplock bag. Seal bag and crush candies with a rolling pin. Set aside 1/2 cup of crushed candies for garnish. In a large bowl, stir ice cream, malted milk powder and remaining crushed candies. Spread evenly over bottom of cooled crust, smoothing top. Freeze until firm, at least 1 hour.

3. Make glaze: Place chocolate in a small heatproof bowl. Bring cream to a boil in a small pan over medium-high heat. Pour over chocolate and let sit for 2 minutes. Whisk until completely smooth. Working quickly, pour glaze over pie and spread evenly. Sprinkle with reserved crushed candies. Freeze until firm, at least 3 hours or overnight.

4. Remove cake from freezer 10 minutes before serving and let sit at room temperature. Just before serving, run a sharp knife around pan edges, loosen pan sides and unmold to a plate. Use a sharp knife to cut cake into wedges.

Note:

June 2012
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