Main Street Malted Milk-Marshmallow Pie 2012 Amateur Open CRUST 1 3/4 cups ground chocolate sandwich cookies (ie., Oreo) 3 tablespoons butter, melted 1/4 cup mini semi-sweet chocolate chips Preheat oven to 375 degrees. Lightly spray a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine the crust ingredients. Mix with a fork. Press onto bottom and up sides of pie plate. Bake for 8-10 minutes. Remove for oven; let cool completely before filling. FILLING 1 1 teaspoon unflavored gelatin 3/4 cup heavy whipping cream, divided 7 oz container marshmallow crème 1/2 teaspoon vanilla extract 1 1/4 cups slightly crushed malted milk balls In a small bowl, sprinkle gelatin over 1/4 cup whipping cream. Let sit 5 minutes. Microwave 20-30 seconds or until completely dissolved. Let cool 5 minutes. In a medium bowl, beat 1/2 cup whipping cream and cooled gelatin mixture until soft peaks form. Add marshmallow crème and vanilla extract; continue to beat until stiff peaks form. Carefully spread filling in pie crust. Refrigerate until set, about 1-2 hours. Sprinkle with crushed malted milk balls. FILLING 2 1 cup milk chocolate chips 1 1/2 cups heavy whipping cream, divided 1/4 cup malted milk powder Microwave chocolate chips 20 seconds; stir until smooth and melted. (If needed, microwave in 10-second intervals to achieve melted and smooth consistency.) In a large bowl, beat whipping cream and malted milk powder until stiff peaks form. Stir in cooled chocolate. Carefully spread over marshmallow layer. Refrigerate until completely set, about 2-3 hours. TOPPING sweetened whipped cream toasted almonds malted milk balls Before serving, top pie with sweetened whipped cream. Garnish with almonds and malted milk balls.