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.


Baking Up Some Summer Fun

Carefree summer days are perfect for some kitchen fun with the kids. Creative kitchen projects can spark a lifelong love of baking inspired by the memories you’ve created together.

Crazy Cookie Tortilla Pizzas are as much fun to make as they are to eat. All you need is a handful of kids, so gather the neighborhood to make these wacky, sweet “pizzas.” Give everyone a creative license for decorating these edible art projects.

A creative spin on an old campfire favorite, Easy No-Bake Milk Chocolate S’More Bars are super fun for kids to make and eat. Adults love them just as much as the kids do.

Sweet kitchen inspiration for easy summer fun with refrigerated cookie dough can be found at

Crazy Cookie Tortilla Pizzas

Makes 5 pizzas, 2 servings each

Nonstick cooking spray

2/3 cup whipped cream cheese, divided
5 8-inch flour tortillas
1 1/4 teaspoons granulated sugar
1/8 teaspoon ground cinnamon
1 package (16.5 ounces) Nestlé Toll House Refrigerated Chocolate Chip Cookie Bar Dough
1 2/3 cups (2 to 3 medium) peeled, chopped banana, divided
1/3 cup sweetened dried cranberries, divided
5 teaspoons chopped dry-roasted peanuts, divided
1/3 cup Nestlé Toll House Premier White Morsels
2 tablespoons creamy peanut butter

PREHEAT oven to 350°F. Spray three baking sheets with nonstick cooking spray

SPREAD 2 tablespoons cream cheese to edge of tortilla. Combine sugar and cinnamon in small bowl. Sprinkle 1/4 teaspoon of mixture over cream cheese. Cut bar of cookie dough into five sections. One at a time, cut each section into 16 pieces. Arrange dough pieces 1 inch apart over top of tortilla, leaving a 1-inch border around edge. Sprinkle with 1/3 cup banana, 1 tablespoon cranberries and 1 teaspoon peanuts. Repeat with remaining ingredients. Arrange two tortillas diagonally on a baking sheet.

BAKE for 20 to 25 minutes or until edges begin to brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PLACE morsels and peanut butter in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over pizzas. Cool completely. Cut pizzas into wedges using pizza cutter or sharp knife.

Nutrition Information per serving: 410 calories; 170 calories from fat; 19 g total fat; 8g saturated fat; 0g trans fat; 30 mg cholesterol; 360 mg sodium; 57 g carbohydrate; 2 g fiber; 28 g sugars; 7 g protein; 4% DV vitamin A; 4% DV vitamin C; 8% DV calcium; 4% DV iron


Easy No-Bake Milk Chocolate S’More Bars

Makes: 16 bars

Nonstick cooking spray
8 cups miniature marshmallows, divided
1/4 cup (1/2 stick) butter
1 3/4 cups (11.5-ounce package) Nestlé Toll House Milk Chocolate Morsels, divided
1/4 teaspoon salt
8 (about 2 cups) whole graham crackers, broken into 1/2-inch pieces

LINE 8- or 9-inch-square baking pan with foil leaving an overhang on two sides. Spray foil with nonstick cooking spray.

HEAT 6 cups marshmallows, butter and salt in large, heavy-duty saucepan over medium- low heat, stirring frequently, for 5 to 10 minutes, until smooth. Remove from heat. Add 1 cup morsels; stir until melted.

WORKING QUICKLY, stir in graham cracker pieces, remaining 2 cups marshmallows and 3/4 cup morsels. Spread mixture into prepared baking pan with greased spatula, pressing down lightly. Cool for 2 hours or until set. Lift from pan; peel off foil. Cut into squares with serrated knife.

Nutrition Information per serving: 240 calories; 90 calories from fat; 10g total fat; 6g saturated fat; 0g trans fat; 10mg cholesterol; 120mg sodium; 39g carbohydrate; 0g fiber; 28g sugars; 1g protein; 2% DV vitamin A; 0% DV vitamin C; 0% DV calcium; 2% DV iron

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and

Photo courtesy of Nestlé

Jazz Up Your Summer Ice Cream Celebrations

Chocolate Chip Cookie Bowls
(Family Features) Whether it’s a birthday, graduation, reunion or impromptu get-together, dressing up sweet scoops of ice cream makes a party easy, fun and creative.From edible ice cream cups to cones dipped in colorful sprinkles, the entertaining experts at Wilton have big ideas to get you started. One way to wow guests is by making your own, edible, individual ice cream cookie bowls and candy cups to hold those scrumptious scoops.Favorite cookie flavors become cookie bowls with the new Ice Cream Cookie Bowl Pan. Cookie bowls bake on the outside of the pan using recipes – like the Chocolate Chip Cookie Bowl – specially created for this baking application. A sugar cookie variation is available on cups start with Candy Melts – versatile, creamy and easy-to-melt wafers available in a variety of colors and flavors. The melted candy is brushed inside a silicone cup and refrigerated until firm. Then just unmold and fill with ice cream. For foolproof, step-by-step instructions, visit

Even the tried-and-true ice cream cone can get a new look. To jazz up a basic store-bought cone simply dip an inch or two from the top into melted candy. Then dip again or roll in colorful, crunchy sprinkles and toppings.

For more summer celebration ideas or to purchase toppings, pans, Candy Melts and other supplies, visit

Chocolate Chip Cookie Bowls



  • 3 cups all-purpose flour
  • 2/3 cup firmly-packed brown sugar
  • 1/3 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2teaspoon salt
  • 3/4cup (1-1/2 sticks) butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup miniature semi-sweet chocolate chips




  1. Preheat oven to 350°F. Spray outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.
  2. In large bowl, combine flour, sugars, baking powder and salt; mix well. In small bowl, whisk together melted butter, eggs and vanilla; add to dry ingredients, mixing well to form stiff dough. Mix in chocolate chips.
  3. Roll out dough on generously-floured surface to 1/4-inch thickness. Cut 5-inch round circles from dough. Drape one circle over each cavity of pan, pressing to form smooth surface.
  4. Bake 12-14 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 5 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cookies from pan and cool completely. Wash and dry pan; repeat with remaining dough.
  5. Fill cooled cookie bowls with ice cream, pudding or fresh fruit.

Makes 12 bowls

Wilton Enterprises