The Year of the Pie: A One-Dish Wonder

Malted Ice Cream Pie with a Waffle Cone Crust

Bite-size or family-size, savory or sweet, the humble pie is the current darling of the culinary world. That’s right cupcake, step aside. This all-American favorite is reclaiming its glory and growing in popularity.

Here are a few tips to transform the everyday pie:

  • Go Guilt-Free. Pies can be made more nutritious with simple better-for-you swaps. For a boost of fiber, substitute regular pie crust with a whole-grain crust. And for recipes that call for 2 percent milk, try using Nestlé Carnation Evaporated Fat Free Milk instead. You’ll enjoy the rich, creamy flavor you crave, plus two times the calcium and protein.
  • Make Dinnertime Pie Time. Experiment with savory combinations to create unexpected dinnertime fare. A delicious recipe that satisfies cheeseburger cravings without the grill is a simple Kid’s Cheeseburger Pie. For a family full of chili and cheese lovers, try Cheesy Chili Pizza Pie or Chili Cornbread Pie. Visit for complete recipes.
  • Create Single-Serve Sensations. Pie in a jar is a fun twist guests will be raving about. First, be sure to have refrigerated pastry dough (homemade or store bought) and canned or fresh fruit filling at the ready. Then, using half-pint wide mouth canning jars, press pieces of dough into the bottom of the jar, completely lining the inside of the glass. Next, fill with desired pie filling. Finally, using the jar lid, cut out a pie top and press dough together to seal. Once the jars are filled, cover with lid and freeze until ready to bake. To bake, place frozen jars on a baking sheet, remove lids and put in cold oven. Bake at 350°F for 45-50 minutes. For refrigerated pies, bake for 35-40 minutes at 400°F or until crust is golden and filling is bubbly.
  • Refresh With No-Bake Pies. Give the oven a rest and beat the heat with no-bake pies. Perfect for birthdays, anniversaries and outdoor gatherings, ice cream pies can be made ahead of time and stored in the freezer until ready to serve. This recipe for Malted Ice Cream Pie with a Waffle Cone Crust is a soon-to-be warm weather favorite.

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Malted Ice Cream Pie with a Waffle Cone Crust


  • 1 1/2 to 2 cups finely crushed or ground waffle or sugar cones (about 12 cones total. Waffle cones will yield 2 cups, sugar 1 1/2 cups.)
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • 1 container (1.5 quarts) Vanilla Dreyer’s or Edy’s Slow Churned Light
  • Ice Cream
  • 1 1/4 cups Ovaltine Classic Malt Mix, divided
  • 2 tablespoons lowfat milk
  • 1 container (8 ounces) frozen light whipped topping, thawed (optional)
  • Chopped malt balls (optional)


  1. COMBINE crushed cones, honey and butter in large bowl; stir until evenly coated. Pour into 9-inch deep-dish pie plate. Press mixture onto bottom and up side of plate. Freeze for 30 minutes.
  2. REMOVE ice cream from freezer to soften for several minutes. Place ice cream and 1 cup Ovaltine in large mixer bowl; beat until combined. Spoon into prepared crust. Place in freezer while making topping. For topping, combine milk and remaining 1/4 cup Ovaltine in large bowl; stir in whipped topping. Spoon over pie. Freeze for 5 hours or until firm.
  3. SPRINKLE with chopped malt balls. Cut into 12 wedges (crust will be crumbly but oh so good!).

Makes 12 servings

Notes, Tips & Suggestions
NOTE: Ovaltine Chocolate Malt, Ovaltine Rich Chocolate and Nestlé Nesquik Chocolate Flavor Powder taste great in the pie, too.