Malt Shop Pie

This is a freezer pie that tastes like a malted milkshake in slice form. Softened vanilla ice cream gets folded together with whipped topping and a full cup of crushed Whoppers malted milk balls, then frozen in a graham cracker crust until firm.

The crushed Whoppers do double duty. Mixed into the ice cream filling, they add a crunchy, malty texture throughout. Scattered on top before freezing, they create a candy-studded surface that looks and tastes like something from an old-fashioned soda fountain.

Softening the ice cream to the right consistency is the only thing that takes any care. You want it pliable enough to fold smoothly with the whipped topping but not so melted that it turns soupy and refreezes icy. Leave it on the counter for about 10 minutes until it’s the texture of soft-serve.

Pro Tips

• Crush the Whoppers in a zip-lock bag with a rolling pin; the food processor pulverizes them too fine and you lose the crunchy bits
• Work quickly once the ice cream is softened so it doesn’t melt completely; a soupy mixture refreezes with ice crystals
• Freeze a full 4 hours or overnight for clean slices; under-frozen pie will ooze when cut
• Run a knife under hot water before slicing for smooth, even cuts through the frozen filling

Variations

• Chocolate version: Use chocolate ice cream instead of vanilla for a double-chocolate malt flavor
• Peanut butter malt: Swirl 3 tablespoons of creamy peanut butter into the ice cream mixture
• Cookie crust: Use an Oreo cookie crust instead of graham cracker for a richer, chocolate base