Candy Malt Shoppe Pie
Submitted by lannie
A frozen no-bake pie with crushed malted milk balls folded into vanilla yogurt and whipped cream on a graham cracker crust. Nostalgic malt shop vibes in every creamy, crunchy slice.
YIELD
1 piePREP
20 minCOOK
20 minREADY
4 hrsRemember those thick, frosty malts from the old-school soda fountain? This pie captures that exact feeling.
Crushed malted milk balls get folded into a light mix of vanilla yogurt and whipped topping, then piled into a crisp graham cracker crust and frozen until firm.
Every bite has that unmistakable malty crunch against a creamy, almost ice-cream-like filling.
It takes about 20 minutes of hands-on work, then the freezer does the rest. Pull it out, slice, and watch grown adults turn into giddy kids at a candy counter.
Pro Tips
- Crush the malted milk balls in a zip-lock bag with a rolling pin. You want chunky pieces, not dust.
- Let the pie sit at room temperature for 5 to 10 minutes before slicing so the knife glides through cleanly.
- Use low-fat graham cracker crumbs and yogurt to keep this lighter, or go full indulgence with regular versions.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Prepare a 9 inch pie pan with cooking spray and flour; set aside.
To prepare crust, combine graham cracker crumbs and oil in a small mixing bowl.
Press into prepared pan. Bake for 10 minutes. To prepare filling, combine vanilla yogurt and whipped topping in a mixing bowl until well blended.
Mix 1 cup crushed malted milk balls into yogurt mixture.
Spoon into prebaked pie crust.
Top with remaining malted milk balls.
Freeze 4 hours or until firm.
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