Candy Malt Shoppe Pie
Yield
1 piePrep
20 minCook
20 minReady
4 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 ½ | cups |
graham cracker crumbs
low fat |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| filling | |||
| 2 | cups |
vanilla yogurt
, low fat softened |
|
| 8 | ounces |
whipped cream
thawed |
|
| 1 ¼ | cups |
malted milk balls
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 355 | ml |
graham cracker crumbs
low fat |
*
|
| 15 | ml |
vegetable oil
|
|
| filling | |||
| 473 | ml |
vanilla yogurt
, low fat softened |
|
| 231.2 | ml/g |
whipped cream
thawed |
|
| 296 | ml |
malted milk balls
crushed |
*
|
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.
