Malted Chocolate Marshmallow and Cream Cheese Pie

I haven't made very many pies lately, and I definitely haven't done a frozen pie in quite a long time.  This pie is a mish mash of several different recipes and ideas. It honestly felt a little out of control when I was making it.  It definitely turned out amazing though. A caramel chocolate chip pecan cream cheese layer is sandwiched between two layers of malted chocolate marshmallow filling and topped with whipped topping, caramel, pecans, and more chocolate chips.  This pie is cold and delicious, and not too difficult to put together!

Malted Chocolate Marshmallow and Cream Cheese Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold butter

Malted Chocolate Marshmallow Layer:
8 ounces marshmallows (large or mini)
1/2 cup milk
Pinch of salt
1/2 cup semi sweet chocolate chips
1/4 cup malted milk powder
6 ounces (3/4 of an 8 ounce tub) Cool Whip (reserve the remaining cool whip) 

Cream Cheese Layer:
8 ounces cream cheese, room temperature
1/4 cup caramel sauce
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans
2 Tablespoons mini chocolate chips

2 ounces (remaining 1/4 tub) Cool Whip
Caramel Sauce
Chopped Pecans
Mini Chocolate Chips

Preheat the oven to 350F.  Very lightly spray a 9 inch pie plate with cooking spray.

In a medium bowl, combine the flour, granulated sugar, and salt.  Using a pastry blender or fork, cut in the butter until you have pea sized crumbs.  Press the pastry mixture evenly on the bottom and up the sides of the pie plate.  Bake in the preheated oven for about 15 minutes, or until lightly browned.  Remove crust from the oven and let cool completely.

For the chocolate layer, in a medium bowl or small saucepan combine the marshmallows, milk, and salt.  Heat on the stove or in the microwave, stirring often, until the marshmallows are melted and the mixture is smooth.  Add the chocolate chips and stir until melted and smooth.  Let cool to room temperature, then stir in the malted milk powder and fold in the Cool Whip.  Spread half of the chocolate mixture into the prepared pastry crust and place in the freezer while you prepare the cream cheese layer.

For the cream cheese layer, beat together the cream cheese, caramel sauce, sugar, and vanilla until smooth.  Stir in the chopped pecans and mini chocolate chips.  Remove the pie from the freezer and spread the cream cheese mixture evenly over the chocolate layer.  Carefully spread the remaining chocolate mixture evenly over the cream cheese layer and chill in the refrigerator until firm.

When ready to serve, top the pie with remaining cool whip.  Drizzle with extra caramel sauce, chopped pecans, and mini chocolate chips.  Makes 8 servings.

Enjoy!  -Cardamommy