Chocolate Mousse Malt Ball Pie
The Pie of Emeril's Eye Contest Finalist
Chocolate Mousse Malt Ball Pie was a finalist in Emeril Lagasse's The Pie of Emeril's Eye Contest.
In a medium saucepan, combine brown sugar, cornstarch, salt and malted milk; mix well. Slowly add milk and cook over medium heat until mixture boils and thickens; using a wire whisk, stir constantly. Remove from heat; stir in chocolate chips and vanilla until mixture is smooth. Refrigerate about 25 minutes or until cool.
In another bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar, beating until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Stir in 1/2 cup of the chopped malt balls (reserving the other 1/2-cup for garnish). Pour into cooled piecrust.
In a small bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar and vanilla until stiff peaks form. spread over pie filling. Sprinkle with reserved crushed malt balls Refrigerate for at least 2 hours or until firm. Store in refrigerator.
Main Ingredients: vanilla wafers, pecans, brown sugar, malted milk powder