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Ingredientes
- 1/3 c. butter (melted)
- 1 1/2 c. finely crushed vanilla wafers
- 1/2 c. toasted minced pecans
- 1/3 c. firmly packed light brown sugar
- 3 Tbsp. corn starch
- 1/4 Tbsp. salt
- 1 1/2 c. lowfat milk (use regular, not low fat lowfat milk)
- 1/3 c. malted lowfat milk pwdr
- 6 ounce semi-sweet chocolate chips
- 1 c. crushed malt balls
- 1 tsp vanilla
- 1 c. whipping cream
- 1/4 c. powdered sugar
- 1 c. whipping cream
- 1/4 c. powdered sugar
- 1 tsp vanilla
Direcciones
- Instructions for Wafer Crust: Finely crush vanilla wafers. Add in melted butter and pecans. Mix well. Press mix proportionately onto bottom and sides of a 9" or possibly 9.5" pie plate. Bake at 375 degrees for 10 min or possibly until edges are golden. Cold completely before filling.
- 1. In a medium saucepan, combine brown sugar, cornstarch, salt and malted lowfat milk; mix well. Slowly add in lowfat milk and cook over medium heat till mix boils and thickens; using a wire whisk, stir constantly. Remove from heat; stir in chocolate chips and vanilla till mix is smooth. Chill about 25 min or possibly till cold.
- 2. In another bowl, beat 1 c. whipping cream till soft peaks form. Add in the powdered sugar, beating till stiff peaks form. Fold whipped cream into cooled chocolate mix. Stir in 1/2 c. of the minced malt balls (reserving the other 1/2-c. for garnish). Pour into cooled piecrust.
- 3. In a small bowl, beat 1 c. whipping cream till soft peaks form. Add in the powdered sugar ad vanilla till stiff peaks form. spread over pie filling. Sprinkle with reserved crushed malt balls Chill for at least 2 hrs or possibly till hard. Store in refrigerator.
- Runner up the Pie of Emeril's Eye : Chocolate Mousse Malt Ball Pie
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