Malt Shoppe Pie

Malt shoppe pie is the kind of no-bake freezer dessert that turns four supermarket ingredients into something that tastes like a soda fountain treat. Crushed Whoppers (malted milk balls) get folded into a soft mix of vanilla frozen yogurt and whipped topping, then the whole thing freezes solid in a chocolate cookie crust.

The candy does double duty. Inside the filling, the malt centers soften slightly to flavor the cream while the chocolate shells stay crisp for textural pop. Reserved candy crushed on top stays crunchy for the prettiest finish.

It’s the dessert to keep tucked in the freezer for last-minute company. Slice straight from the freezer with a hot knife dipped in water for clean wedges.

Pro Tips

• Soften the frozen yogurt just enough to fold without melting. Counter for 5 to 8 minutes is plenty; melted yogurt won’t refreeze with the same creamy texture.
• Crush the malted milk balls in a zip-top bag with a rolling pin instead of a food processor. The processor pulverizes them to dust, but you want a mix of fine crumbs and pea-sized chunks for texture.
• Reserve the topping candy until just before freezing so it stays glossy and intact instead of bleeding color into the filling.
• Wrap the finished pie in plastic and then foil after freezing solid. Open freezer air dulls the candy flavor over a few days.
• Let the pie sit at room temperature 5 minutes before slicing so the filling slices clean instead of cracking.

Variations

• Swap the malted milk balls for crushed Heath bars and use chocolate frozen yogurt for a toffee crunch version.
• Use a graham cracker crust and add 2 tablespoons of malted milk powder to the filling for extra malt punch.
• Drizzle the top with hot fudge and a scatter of toasted almonds for a sundae-style finish.