No-Bake Chocolate Malt Pie

Thanksgiving is only a few days away . . . are you all ready?  This year I am in charge of the Sweet Potato Casserole (my fave) and a dessert.  I'm either going to make Banana Cream Pie or Pumpkin Pie Cake.  I've already purchased all my groceries, so whatever I decide to make, I'll be good to go.

If you are in charge of pie and want a super easy and extremely delicious pie, then you should totally make this No-Bake Chocolate Malt Pie.  I have always been a fan of the chocolate malt flavor and adding it to a pie was such a great idea.   

This pie actually has double the chocolate malt flavor.  It has chocolate malt mix and crushed up Whopper candies.  Their is no mistaking the flavor of this pie.  The crushed up Whoppers are crunchy at first, but if you refrigerate the pie overnight, they soften right up and you are left with a pillowy chocolate malt pie on top of a store-bought OREO pie crust.  

You should be able to find the chocolate malt powder down the cereal/breakfast aisle of your local grocery store.  

You might also like:

Banana Pudding Milkshake with Chocolate Malt Whipped Cream

Chocolate Malt Cupcakes with Chocolate Malt Frosting

Chocolate Banana Cream Pie

No-Bake Pumpkin Turtle Pie

No-Bake Chocolate Malt Pie
adapted from: Gooseberry Patch
(Printable Recipe)

1 (6 oz.) store-bought OREO pie crust
1 (3.3 oz.) pkg. instant white chocolate pudding mix
2 Tbl. chocolate malt powder
1 c. milk
1 (8 oz.) carton frozen whipped topping, thawed
1 1/2 c. malted milk balls, crushed and divided (Whoppers)

Mix together dry pudding mix and malt powder.  Whisk in the milk until smooth.  Fold in the thawed whipped topping and 1 1/4 cups crushed malted milk balls and spread into crust.  Garnish with remaining crushed candy.  Refrigerate until ready to serve.  I like to let mine sit overnight, so the candy softens up.  I also like to use some canned whipped cream to make some swirls on top just before serving.  


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Butterscotch Pudding Pie Bars

We have a walnut tree in the backyard that produces a crazy amount of walnuts.  So, I have been using them in so many different recipes.  This crust recipe comes from my Grandma.  It's the base to one of my family's favorite desserts (some day I'll share it with you), but today, I thought it would pair nicely with some homemade butterscotch pudding.  

Homemade butterscotch pudding is a little different than making a box of butterscotch pudding.  It's not as vibrant in color and the flavor is a little more mild.  BUT, homemade butterscotch pudding is really delicious.  It tastes like homemade vanilla caramel in pudding form.  The texture is silky smooth and the walnut crust is the perfect base.  The crust does not have any sugar in it and it doesn't need any, because the pudding is sweet enough.  Try these bars topped with whipped cream and chopped walnuts . . . yummy!

 P.S. If you have any good recipes that use walnuts, send them my way.  

Butterscotch Pudding Pie Bars
From: Jenn@eatcakefordinner
(Printable Recipe)

Crust
1 1/4 c. all-purpose flour
1/2 c. (8 Tbl.) cold unsalted butter
3/4 c. chopped walnuts

Butterscotch Pudding
1 1/2 c. brown sugar, packed
1/4 c. + 2 Tbl. cornstarch
1/4 tsp. salt
4 c. milk (I used 1%)
4 large egg yolks
2 Tbl. unsalted butter
2 tsp. vanilla extract

For Serving
whipped cream, opt.
chopped walnuts, opt.

Preheat oven to 350 degrees.  For the Crust: Add the flour to a medium bowl.  Cut the cold butter into the flour until it's the size of peas or smaller.  Stir in the chopped walnuts.  Pour into a greased 9x13-inch pan and press evenly until it covers the bottom of the pan.  It will be very crumbly, but it bakes up perfectly.  Bake for 15 minutes.  Remove from oven and cool completely.

For the Pudding Layer: Add the sugar, cornstarch and salt to a medium saucepan and whisk together until well combined and no lumps of cornstarch remain.  Whisk together milk and egg yolks and gradually whisk into brown sugar mixture and whisk until smooth.  Heat over medium heat until mixture starts to bubble, stirring frequently.  Cook and stir another few minutes or until the mixture has thickened (it's thick enough when it coats the back of a wooden spoon and if you run your finger through it, the line remains and doesn't run back together).  

Remove from heat and stir in the butter and vanilla until the butter has melted.  Mixture should be very smooth and creamy. Pour over cooled crust and spread out evenly.  Cover and refrigerate until mixture is completely chilled, at least two hours.  Slice and serve with whipped cream and chopped walnuts, if desired.  Serves: 12-15.  

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Mini Apple Pie Cups

I am so happy that it's September.  This time of year is my favorite.  The weather is nice and the food is so comforting . . . apple treats, pumpkin treats, soup, chili, etc . . .

Today, I have one of those comforting recipes for you.  It's a really easy and very yummy twist on a mini apple pie.  Instead of pie crust, you will use thawed Rhodes Roll Dough. It totally works and turned out fantastic.  The crust is soft and chewy, the cinnamon-spiced apple filling is sweet and the caramel and whipped cream add even more rich sweetness on top.  The caramel and whipped cream are optional, but I think they're the perfect finishing touch.

Get your kids in the kitchen and whip up these apple pie cups this weekend.

Let me show you how easy they are to make.

Roll out thawed rolls on a lightly floured surface.

Use a large round cookie cutter and cut out a circle from each roll.  Discard scraps of dough.

Press dough circle into a standard-size muffin tin, pressing up the sides of the cup.  Using a toothpick, poke several holes in each roll.   

Fill each cup with apple pie filling.  

Bake in preheated oven.  Remove, cool slightly, top with caramel and whipped cream and serve.

I am sharing this amazing recipe over at Rhodes Kids Baking Blog today.  Click HERE to get this delicious RECIPE. 

This post is sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love.  

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