Easter Recipes from Razzle Dazzle Recipes
Chocolate Mousse Malt Ball Pie Recipe
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Chocolate Mousse Malt Ball Pie  

Wafer Crust:
1/3 C. butter (melted)
1 1/2 C. finely crushed vanilla wafers
1/2 C. toasted chopped pecans

Filling and Topping:
1/3 C. firmly packed light brown sugar
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. crushed malt balls
1 t. vanilla
1 C. whipping cream
1/4 C. powdered sugar
1 C. whipping cream
1/4 C. powdered sugar
1 t. vanilla

Make the 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 375F. for 10 minutes or till edges are golden brown. Cool completely before filling.

Make the Filling and Topping
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.

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.

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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