ULTRASMOOTH CHOCOLATE MALTED PIE
Steps:
- CRUST: Preheat oven to 350 degrees. Crush the wafers in a ziplock bag with a rolling pin or in a food processor until fine. Melt the butter or margarine. In a 9-inch pie pan, combine the crumbs, butter and salt. Use your fingers to press the crust mixture to the bottom and sides of the pan. Bake for 6 minutes and set the pie crust aside to let cool. FILLING: In a medium mixing bowl, beat the egg yolks well and set them aside. In a medium heavy-bottomed saucepan, heat the cream until it begins to steam. Once steaming, stir in the chocolate chips until they have melted completely. Very gradually pour the chocolate mixture into the egg yolks, stirring continuously as you pour. Pour the filling back into the saucepan and set it over low heat. Continue to cook the filling, stirring it constantly for about 5-10 minutes or until it is steaming and has thickened to a puddinglike consistency. DO NOT BOIL. Remove from heat and add malt powder. Cool for 10 minutes and pour into pie shell. Cool in refrigerator for at least 2 hours before serving. optional: top the pie off with cool whip.
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