Title: Malted Milk Pie
Categories: Dessert Pie
Yield: 1 Pie

1		Graham cracker piecrust, 9"
1	tb	Malt powder

MMMMM----- FILLING ----- 3 tb Cornstarch 1 c Milk 1 c Evaporated milk 1/4 ts Salt 1 c Honey 1 tb Butter 4 Eggs 8 tb Malt powder 3 ts Vanilla

Garnish: Whipped cream, maraschino cherries, and plastic soda straws, about 3" long

If making the crust, mix 1 tb malt powder with the crumbs. If the crust is premade, sprinkle the malt powder over the crust before adding the filling.

Mix the cornstarch and a small amount of milk in a saucepan and stir until completely dissolved. Add the rest of the milk, evaporated milk, salt, honey and butter. Heat and stir until warm.

Beat the eggs lightly, then very slowly mix in about 1 c of the hot milk mixture. Add the egg mixture to the hot milk mixture and heat over medium flame, stirring constantly, just until the mixture bubbles. Remove from heat and stir in the malt powder and vanilla. Beat at high speed for a few minutes and pour into the pie shell and chill. (The final beating incorporates air, which gives the filling more of an ice cream taste.)

To serve, put a dollop of whipped cream in the center of each piece and a maraschino cherry on top. Stick a short straw into the filling at an angle.

An original recipe by Vern Wall, Aug 1997.

NOTE: I use 3 t vanilla because I like it that way. If you use 1 t vanilla, 1/2 c honey, and milk instead of evap milk, you will get something that tastes more like vanilla ice cream, which IMO is tasteless. You may use your own preferences.

NOTE: This recipe makes about 1 cup more than needed to fill a 9" crust. The rest is a treat for the cook!

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