Here you go, ladies! This is the only Pen Court recipe I still have, I don't know where the rest of them went. I wish we would have made a cookbook before we graduated! Sorry about the weird amounts, it is seriously what it said to make 1 pie. Standardized recipes…I have a love-hate relationship.
Ingredients
10 2/3 oz Cream cheese, neufchâtel softened
2 TBS + 2 tsp Margarine soften
3 TBS+ 1 1/2 tsp sugar
8 oz milk chocolate chips
1 tsp vanilla extract
1 3/4 oz malt powder
1 3/4 oz malt balls, chopped to pea size pieces
5 1/3 oz rich's whipped topping plus additional 5 1/3 oz for garnishing/topping
1 9" graham pie shell
Directions
1. Pre-prep: remove cream cheese and margarine from cooler and allow to soften. In mixer cream together cream cheese, margarine, and sugar.
2. Melt chocolate chips in pan over medium heat, stirring occasionally.
3. Add melted chocolate to cream cheese mixture. Add vanilla, malt powder, and small pea sized chopped malt balls.
4. Beat Rich's whipped topping until stiff in a separate bowl Fold the whipped topping into the cream cheese mixture. Equally divide filing by weight between crusts. Cover and store in refrigerator.
5. Day of service: Cut into 6 equal pieces and place on large clear plates. To garnish, whip rich's toping until stiff. Spread whipped topping over top of pie. Sprinkley [sic] pea sized chopped mat balls on top.
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