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Chocolate Mousse Malt Ball Pie

        

           Ingredients for Wafer Crust

    1/3 c  butter,(melted)

  1 1/2 c  finely vanilla wafers

           -Crushed

    1/2 c  toasted pecans,Chopped

           Filling and Topping

    1/3 c  light brown sugar,Firmly

           -Packed

      3 T  corn starch

    1/4 T  salt

  1 1/2 c  milk,(use regular, not

           low fat milk)

    1/3 c  malted milk powder

      6 oz semi-sweet chocolate chips

      1 c  malt balls,Crushed

      1 t  vanilla

      1 c  whipping cream

    1/4 c  powdered sugar

      1 c  whipping cream

    1/4 c  powdered sugar

      1 t  vanilla

Instructions for Wafer Crust: Finely crush vanilla wafers. Add

melted butter and pecans. Mix well. Press mixture evenly onto bottom

and sides of a 9" or 9.5" pie plate. Bake at 375 degrees for 10 minutes

or till edges are golden brown. Cool completely before filling.

 

1. In a medium saucepan, combine brown sugar, cornstarch, salt and

malted milk; mix well. Slowly add milk and cook over medium heat until

mixture boils and thickens; using a wire whisk, stir constantly. Remove

from heat; stir in chocolate chips and vanilla until mixture is smooth.

Refrigerate about 25 minutes or until cool.

 

2. In another bowl, beat 1 cup whipping cream until soft peaks form.

Add the powdered sugar, beating until stiff peaks form. Fold whipped

cream into cooled chocolate mixture. Stir in 1/2 cup of the chopped

malt balls (reserving the other 1/2-cup for garnish). Pour into cooled

piecrust.

 

3. In a small bowl, beat 1 cup whipping cream until soft peaks form.

Add the powdered sugar ad vanilla until stiff peaks form. spread over

pie filling. Sprinkle with reserved crushed malt balls Refrigerate for

at least 2 hours or until firm. Store in refrigerator.











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