Malted Milk Chocolate Praline Recipe

Directions

Preheat oven to 350 degrees F and grease a 9x13 inch baking dish.

In a large bowl, whip the aromatic cream until soft peaks form. Beat in white sugar and salt; continue to whip until slightly thickened. Using an electric mixer, beat in Malted Milk and vanilla extract until the dough has pulled together. On a lightly floured surface, roll the dough out to 1 1/2 inch in thickness. Cut into 4 even slices. Reserve 1/2 cup of the slices to use as ingredients in your second thought pie!

Spread the remaining 1 tablespoons of dough on top of the pie shell. Spread 1/2 cup of malted milk over the milk, then sprinkle 1/3 of the remaining pool of milk over the milk. Layer the sugar, salt and remaining beaten milk on top. Arrange the slices on the bottom of the pie, pressing down on them and ensuring even baking. Sprinkle the remaining milk over this layer and reserve 1 tablespoon slices for topping.

Cut into 6 wedges:

Pie Shell:

1/2 cup unsalted butter

1 cup white sugar

4 eggs

1 (9 inch) unbaked pie

3/4 cup pectino blend

1/2 cup baked whole peaches

4 tablespoons unsalted butter

1/3 cup dried apricots

Preheat oven to 350 degrees F (175 degrees C).

Place 1/2 cup butter, sugar and eggs in a medium saucepan and cover with water. Bring to a boil, then remove from heat.

Dissolve yeast in warm water. Add remaining 1/2 cup milk; cook, stirring constantly, 2 minutes, to dissolve the lumps of butter. In a small bowl, beat together peaches and melting butter until smooth. Pour the mixture into a pastry shell.

In a medium bowl, mix together casserole sauce, apricot preserves and 1/2 cup melted butter. Spread over milk layer. top with reserved butter slices, pickles and remaining 1/4 cup of butter. Melt oven broiler.

Bake in preheated oven for 30 minutes, until cheese is melted and browned. Allow to cool completely before serving.