When Thanksgiving comes around, I’m normally in charge of making up the menu and then Mom and I tackle all of the food preparations the day of Thanksgiving. (Except for the turkey – my dad takes care of that.)
One of my favorite things to make for Thanksgiving is the dessert. We always have two different types of dessert so that everyone can choose their favorite. I love adding new recipes that we’ve fallen in love with over the past year to the menu and I love this Malted Milk Ball Chocolate Pie! It is sure to be a hit at our next Thanksgiving dinner!
Malted Milk Ball Chocolate Pie
|Ingredients for pie:|
|2 cups sugar|
|5 tablespoons unsweetened cocoa powder|
|1/4 cup flour (all purpose)|
|12 oz evaporated milk|
|2 teaspoons vanilla extract|
|4 egg yolks, whisked together|
1/4 cup butter (1/2 stick)
1 cup crushed malted milk balls (Whoppers)
1 pre-made graham cracker crust
|Ingredients for topping:|
|4 egg whites|
|1/4 cup sugar|
|1/2 cup chopped malted milk balls (Whoppers)|
What to do:
Step 1: Pre-heat oven to 350F.
Step 2: In a medium saucepan, whisk together the sugar, unsweetened cocoa powder and flour. Add in the vanilla, egg yolks, and evaporated milk. Whisk together. Add in 1/4 cup of butter and heat on medium heat. Whisk until the butter melts, about 5 minutes. Add in crushed malted milk balls and whisk for 1-2 minutes. Pour into a graham cracker crust. Bake for 30-35 minutes. Let cool for about 10 minutes.
Step 3: With an electric mixer, mix the egg whites until soft peaks form. Add in 1/4 cup of sugar and mix on high for 2-3 minutes until stiff peaks form. Spread over the top of the pie and bake at 350F for about 8 minutes or until browned slightly. Let cool and add chopped malted milk balls (whoppers) to the top of the pie. Let pie sit for about 30 minutes before cutting.