2 (3.5 ounce) packages non-instant chocolate pudding mix
3 cups milk
4 (1 ounce) squares bittersweet chocolate
1/3 cup malted milk powder
1 (9 inch) prepared graham cracker crust
1 cup heavy whipping cream
1 teaspoon white sugar
3/4 cup chocolate covered malted milk balls, cut into pieces
2 tablespoons chocolate syrup
Cook pudding according to package directions, using the 3 cups of milk. Remove from heat. Add bittersweet chocolate, and stir in malted milk powder. Cool mixture for 5 minutes, stirring often, then pour into crumb crust. Cover and refrigerate for 2 hours.
Up to one hour before serving: beat cream and sugar with electric mixer until soft peaks form when beaters are lifted. Spread whipped cream over chocolate filling. Chop the malted milk balls into 3 or 4 pieces each, and sprinkle on top of the pie. Drizzle pie with the chocolate syrup. Refrigerate until serving time.
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