Malted Milk Mini Pies
Ingredients:
- refrigerated pie crusts - 2 boxes
- semi sweet chocolate - 3 ounces
- butter, softened - 1 cup
- sugar - 1 cup
- chocolate malted milk powder - 1/2 cup
- vanilla extract - 1/2 tsp
- eggs - 4
- sweetened whipped cream - garnish
- malted milk balls, chopped - garnish
Instructions:
Remove pie crusts from pouches; unroll on work surface. Cut 7 - 4 inch rounds from each crust, shaping and rerolling as needed. Firmly press each round in bottom and up sides of 28 ungreased regular size muffin cups. Prick with fork. Bake in a preheated 450 degrees for 8 - 9 minutes or until lightly browned. Cool completely, about 30 minutes.
In 1 quart saucepan, over low heat, melt chocolate; cool.
In small bowl, with mixer on medium speed, beat butter until fluffy. Gradually beat in sugar until light and fluffy. Beat in chocolate, malted milk powder and vanilla until well blended.
Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Spoon into cooled baked pie crusts. Refrigerate 2 hours before serving.
Just before serving, garnish with whipped cream and malted milk balls.
