Godiva Frozen Malted Milk Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
|
I had this at a party over the weekend and begged for the recipe. She got it from and made one little addition to it! For all you chocolate malt lovers out there, like me, this one is for you! Enjoy! Read more ! Ingredients:
chocolate wafer crust |
1 1/4 cups chocolate wafer crumbs |
1/3 cup chocolate malted milk balls, coarsely chopped |
6 tablespoons unsalted butter, melted |
ice cream filling |
1 pint premium vanilla ice cream, softened |
1 cup chocolate malted milk balls, coarsely chopped |
2 tbs malted milk powder - plain (you can find it in the ice cream topping section, at least that's where i found it, its white powder) |
chocolate glaze |
1/3 cup heavy cream |
3 tablespoons chocolate malted milk powder (like ovaltine) |
2 bars (1.5 ounces each) godiva dark chocolate, chopped |
1 tablespoon light corn syrup |
garnish |
3/4 cup heavy cream |
2 tablespoons chocolate malted milk powder |
1 tablespoons granulated sugar |
chocolate malted milk balls |
Directions:
1. Make the chocolate wafer crust:
2. Mix together wafer crumbs, chopped malted milk balls and butter in bowl with fork until mixture is well combined. Pat mixture into bottom and sides of 9-inch pie plate. Freeze crust for 30 minutes or until firm.
3. Add the ice cream filling:
4. Spread half of the softened ice cream in pie shell. Top with chopped malted milk balls and sprinkle malted milk powder over the top; cover with remaining ice cream. Cover with plastic wrap and freeze while preparing chocolate glaze.
5. Make the chocolate glaze:
6. Stir together heavy cream and chocolate malted milk powder in medium heavy saucepan. Continue stirring until powder is dissolved. Add chocolate and corn syrup and cook and stir over medium low heat for 2 to 3 minutes or until melted and smooth. Remove from heat and let stand for 5 minutes or until slightly cool. Remove pie from freezer and remove plastic wrap. Pour glaze over top of pie, covering it completely. Freeze pie until ready to serve.
7. Garnish the pie:
8. Combine heavy cream and malted milk powder in chilled medium bowl and stir until dissolved. Beat cream mixture and sugar to stiff peaks, using hand-held electric mixer.
9. Place whipped cream into pastry bag fitted with large star tip (such as Ateco #7). Pipe 8 rosettes of cream around top edge of pie. Garnish each rosette with chocolate-malted milk ball. Serve immediately.
10. Enjoy!
|
|