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.
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!
- 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.
- The pie dough needs to be fully blind baked because the malted milk chocolate is a no-bake filling.
- 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.
- 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.
- 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.
- Let the pie set up at least 2 hours, or overnight.
- 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!
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:
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