Malted Milk Chocolate Pie

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get weekly updates from me!

Save Recipe

Δ

Email

SAVE THIS!

This Malted Milk Chocolate pie is for all the chocolate lovers out there. A soft and rich malted chocolate filling is topped with a dark chocolate ganache and surrounded by a decadent chocolate pastry crust.

 Malted Milk Chocolate Pie

Bottom line, this Malted Milk Chocolate Pie is decadent. It's all about the chocolate here, starting with the chocolate pie pastry underneath a soft malted chocolate filling and topped with dark chocolate ganache. Using malted milk powder in the filling adds a nutty and caramel-like flavor to the chocolate that is balanced out with the bitterness of the dark chocolate ganache. The whole thing is a breeze to throw together, and mostly involves mixing together ingredients for the two different ganache fillings. This pie is rich, so small slices will satisfy. This pie is a knock-out for an elegant dinner or a holiday dessert.

Ingredients Needed

The ingredient list is short for this pie, which means it really is simple to make.

• Chocolate Pie Pastry
• Milk Chocolate (buy the best-quality you can)
• Dark Chocolate
• Malted Milk Powder (Here is the one I use)
• Heavy Cream
• Flaky Sea Salt (optional)

PIE PASTRY OPTIONS

This pie goes great with this Chocolate Pie Pastry. It compliments it well, and has a great texture. If you wanted to skip the chocolate, you could make this pie in a Pâte Sucrée. You also could try to make this a truly no bake pie and bake it in an Oreo Pie Crust or Chocolate Chip Cookie Pie Crust.

How to Make Malted Milk Chocolate Pie

This chocolate pie only has a few steps from start to finish, and none are more complicated than mixing together ingredients!

1. The most involved step starts with making of the pastry. This chocolate pastry is made in the food processor. You can make it ahead of time, or roll it out right away. If you do roll it out right away, you'll need to roll it gently because the dough will be soft. Using flour to help roll it out will leave a bit of white residue on the dark chocolate crust, but that can easily be brushed off after it has baked up. Or you can use a combination of flour and cocoa powder to roll it out if you want a "picture perfect" pie. Once the dough is rolled out, place it in the tart pan. For best results, freeze the pie before you blind bake it. This helps the pie dough keep its shape.
2. The pie dough needs to be fully blind baked because the malted milk chocolate is a no-bake filling.
3. Next, make the pie filling. It's as easy as mixing together cream and malted milk powder, then pouring it over chopped chocolate! The hot cream melts the chocolate, then it is whisked together and poured into the fully baked tart shell. Cool the milk chocolate layer for at least an hour to prevent the next layer from mixing up with it.
4. Then, make the dark chocolate ganache with the same process as the milk. Pour the ganache on top of the set milk chocolate layer and tilt the pie to naturally let the ganache flow over the entire top of the pie. Alternatively you can use a spatula to spread it, but it won't be as smooth. For more information on making chocolate ganache check out this post.
5. If you'd like to decorate the pie the same as these photos, let the ganache has set for 10 minutes, take a small offset spatula and swirl it around the dark chocolate ganache. Don't forget to sprinkle with flaky sea salt.
6. Let the pie set up at least 2 hours, or overnight.
7. To easily slice the pie, run a knife under hot water and then wipe it dry. A warm knife will easily (and cleanly) slice through chocolate ganache. Repeat the process with each slice.

Make Ahead Tips

You can (and should) make the pie dough ahead of time. You can also blind bake the pie crust 1 day ahead of time.

The filling should only be made right before you plan to place it in the fully baked pie crust.

The entire pie can be made up to 2 days ahead of time, if necessary.

How to Serve this Malted Chocolate Pie

This pie should be stored in the refrigerator. It can be served straight from the refrigerator, or you can let it sit at room temperature for up to an hour or so. This pie is really rich and most people will be satisfied with a small piece. It's a safe bet to cut it into 12 slices.

To cut the richness, you could also serve with unsweetened whipped cream!

Freezing Leftovers

A pie made with ganache can be easily frozen! Freeze any leftover pie slices for up to 3 months in an airtight container. Defrost in the refrigerator overnight.

If you like this chocolate pie recipe, check out these others:

• Chocolate Coffee Custard Pie
• Chocolate Covered Strawberry Pie
• Mint Chocolate Chip Pie

MAKE SURE TO COMMENT BELOW AND TAG @EVERYDAYPIE ON INSTAGRAM IF YOU MADE THIS MALTED CHOCOLATE PIE OR IF YOU HAVE QUESTIONS! HAPPY BAKING!

Full Recipe

Malted Milk Chocolate Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Malted Milk Chocolate pie is for all the chocolate lovers out there. A soft and rich malted chocolate filling is topped with a dark chocolate ganache and surrounded by a decadent chocolate pastry crust.

• Author: Kelli Avila
• Prep Time: 00:40
• Cook Time: 00:25
• Total Time: 1 hour 5 minutes
• Yield: 12
• Category: Chocolate
• Method: No Bake Option
• Cuisine: Sweet Pie

Ingredients

For Pastry:

• 1-9” chocolate pie pastry, prepared

For Malted Milk Chocolate:

• 1-½ cups (255 grams or 9 ounces) good-quality milk chocolate chips or chopped chocolate
• 1 cup + 2 tablespoons  (255 grams or 9 ounces) heavy cream
• ½ cup (70 grams) malted milk powder

For Dark Chocolate Ganache:

• ⅓ cup (56 grams or 2 ounces) dark chocolate chips or chopped chocolate
• ¼ cup (56 grams or 2 ounces) heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Prepare Pastry:

1. Preheat oven to 375ºF and place one oven rack in the second to lowest spot and one in the middle.
2. Prepare pastry: Roll out the chocolate pie dough to an 11″ circle and line a 9” tart pan, making sure the push the edges of the pastry in and around the sides. Prick the bottom of the dough all over with a fork to let steam escape during baking. Place in the freezer to firm up for 10-20 minutes.
3. Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 5-10 minutes until the pastry is fully baked through. Set aside until ready to use.

Make Malted Chocolate Ganache:

1. Add chocolate to a heat proof glass or metal bowl.
2. Heat the cream and malted milk powder on the stove top until just simmering around the edges, while whisking together to fully combine the two.
3. Pour the malted cream over the chocolate, making sure it is completely submerged. Let the cream sit for 5-10 minutes without disturbing it.
4. Gently whisk the cream until it is fully combined and the result is a shiny, silky chocolate ganache.
5. Pour into the fully baked chocolate shell and smooth over the top.
6. Let sit in the refrigerator to firm up, at least an hour, or overnight.

Make Dark Chocolate Ganache:

1. Add chocolate to a heat proof glass or metal bowl.
2. Heat the cream on the stove top until just simmering around the edges.
3. Pour the cream over the chocolate, making sure it is completely submerged. Let the cream sit for 2-4 minutes without disturbing it.
4. Gently whisk the cream until it is fully combined and the result is a shiny, silky chocolate ganache.
5. Moving quickly, pour the ganache over the malted cream and shimmy the pie to send the ganache out to the edges of the pastry.
6. Let sit in the refrigerator to firm up, at least 2 hours. Keep the pie refrigerated until ready to serve.