Chocolate Malt Pie

I am aware that it’s supposed to be savory pie month, but sometimes you just have to make a sweet pie recipe, like when you’re going to a birthday party and are in charge of dessert. This chocolate malt pie was delicious and rich and chocolatey. I used an all-butter pie dough instead of the cookie crust for this and used regular whipped cream instead of chocolate whipped cream. Also, if you’re looking for malt, it’s in the aisle with hot chocolate and tea and coffee, as opposed to the baking aisle. I didn’t know this and neither did anyone at 3 different stores. I finally found it at the 4th store, thanks to a knowledgeable employee. Happy baking!


Chocolate Malt Pie from Pies and Tarts by Kristina Petersen Migoya, The Culinary Institute of America

3/4 cup Sugar

1/4 cup Cornstarch

3 cups Milk

2 Large Eggs

4 Egg Yolks

1/4 tsp. Kosher Salt

1 cup Malted Milk Powder

2 tbsp. Unsalted Butter

1 tsp. Vanilla Extract

10 oz. Chopped Bittersweet Chocolate

Chocolate Malt Balls, roughly chopped, as needed

1 Crust recipe

Chocolate Whipped Cream (page 314)

1. In a medium bowl, combine 1/4 cup of the sugar with the cornstarch and whisk until smooth and free of lumps. Add 3/4 cup of the milk, the eggs, egg yolks, and salt and whisk to combine. Set aside.

2. In a medium saucepan, combine the remaining 2 1/4 cups milk, the remaining 1/2 cup sugar, and the malted milk powder. Bring the mixture to a boil over medium heat, stirring continuously to dissolve the sugar.

3. Gradually add one-third of the hot milk mixture to the egg mixture to temper the eggs, whisking continuously. Return the tempered egg mixture to the remaining milk mixture in the saucepan and cook, stirring continuously, until it reaches a boil. Continue to cook the filling stirring continuously, for 2 minutes more. Remove the pan from the heat and stir in the butter, vanilla, and chopped chocolate, stirring until smooth and creamy.

4. Transfer the filling to the prepared crust. Smooth and level the filling with an offset spatula. Press a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Let the filling cool, then refrigerate the pie until set, 1 to 2 hours.

5. Pipe (see page 297) or spoon the whipped cream on top of the filling and garnish with the chopped malt balls. Refrigerate for at least 1 hour, but no longer than 2 hours before serving.


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