Best Chocolate Malted Pie Recipes

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CHOCOLATE MALTED PIE



Chocolate Malted Pie image

This is a creamy candied chocolate pie.

Provided by Stephanie

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h50m

Yield 8

Number Of Ingredients 9

2 (3.5 ounce) packages non-instant chocolate pudding mix
3 cups milk
4 (1 ounce) squares bittersweet chocolate
⅓ cup malted milk powder
1 (9 inch) prepared graham cracker crust
1 cup heavy whipping cream
1 teaspoon white sugar
¾ cup chocolate covered malted milk balls, cut into pieces
2 tablespoons chocolate syrup

Steps:

  • Cook pudding according to package directions, using the 3 cups of milk. Remove from heat. Add bittersweet chocolate, and stir in malted milk powder. Cool mixture for 5 minutes, stirring often, then pour into crumb crust. Cover and refrigerate for 2 hours.
  • Up to one hour before serving: beat cream and sugar with electric mixer until soft peaks form when beaters are lifted. Spread whipped cream over chocolate filling. Chop the malted milk balls into 3 or 4 pieces each, and sprinkle on top of the pie. Drizzle pie with the chocolate syrup. Refrigerate until serving time.

Nutrition Facts : Calories 546.4 calories, Carbohydrate 71.9 g, Cholesterol 48.7 mg, Fat 26.7 g, Fiber 3.2 g, Protein 7.6 g, SaturatedFat 14.3 g, Sodium 341.1 mg, Sugar 46.8 g

CHOCOLATE MALTED PIE



Chocolate Malted Pie image

Make and share this Chocolate Malted Pie recipe from Food.com.

Provided by Kristenblakley

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 1/2 cups nabisco famous chocolate wafer crumbs (plus more for sprinkling on top)
5 tablespoons unsalted butter, melted
8 large egg yolks
2 1/2 cups heavy cream
9 ounces semisweet chocolate or 9 ounces bittersweet chocolate, finely chopped
1/3 cup malt drink powder
1 teaspoon vanilla extract
whipped cream, lightly sweetened

Steps:

  • Make Crust:.
  • Position rack in center of oven and preheat oven to 350°F In a bowl, combine crumbs and butter. Press firmly onto bottom and up sides of 9" pie pan. Place crumb lined pan on a baking sheet and bake for 6-8 minutes, until set.
  • Make Pie filling:.
  • In a medium-sized, heatproof bowl, whish egg yolks until blended and set aside. In a medium sauce pan, bring cream to a gentle boil over medium low heat. Remove from heat and stir in chopped chocolate, stirring until chocolate is completely melted and mixed inches Whisk chocolate mixture in a thin stream into egg yolks. When chocolate is thoroughly incorporated, return mixture to saucepan over medium-low heat. Stir mixture constantly with a wooden spoon until thickened to a smooth, pudding-like consistency (about 5-10 minutes). Do not allow mixture to boil. Remove pudding mixture from heat and sift in malt powder, whisking until thoroughly dissolved. Stir in vanilla extract. Strain pudding mixture in to a clean, dry heat-proof bowl and allow cooling for 10 minutes. Whisk mixture to combine any skin that might have formed on top of the pudding during cooling. Fill pie shell and refrigerate for 3 hours or up to 1 day before serving.
  • Garnish:.
  • Garnish each slice of pie with a generous helping of lightly sweetened cream and a sprinkling of chocolate cookie crumbs.

Nutrition Facts : Calories 689.5, Fat 60, SaturatedFat 35.1, Cholesterol 306, Sodium 217.3, Carbohydrate 40.1, Fiber 6.8, Sugar 16.3, Protein 10.6

MALTED CHOCOLATE PANNA COTTA PIE



Malted Chocolate Panna Cotta Pie image

Learn to make a luscious meringue pie loaded with chocolate flavor. A press-in cookie crust is the easy base for a chilled filling based on panna cotta, the Italian pudding that gets its famously silky texture from a combination of cream and gelatin. A topping of malted milk balls is the perfect crunchy contrast.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 2h40m

Yield One 9-inch pie

Number Of Ingredients 15

1 3/4 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, melted
1/4 cup cold water
1 tablespoon powdered unflavored gelatin
3/4 cup whole milk
1/2 cup sugar
3 tablespoons malted milk powder
1 tablespoon unsweetened cocoa powder
3/4 teaspoon fine sea salt
3 ounces bittersweet or semisweet chocolate, very finely chopped
1 cup heavy cream
1 1/2 teaspoons vanilla extract
Malted milk balls for garnish

Steps:

  • Preheat the oven to 350 degrees F. Place a shallow pie plate on a baking sheet.
  • For the chocolate crumb crust: Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the melted butter; the crust should easily hold together in clumps when you press it between your fingers.
  • Press the crust evenly into the base of the pie plate. When you've made an even layer in the bottom of the pan, begin to press it up the sides; use the bottom of a small dry measuring cup to help press it in evenly.
  • Bake until the crust smells toasty and appears set, 15 to 17 minutes. Cool completely.
  • For the malted chocolate filling: Place the water in a small bowl and sprinkle the gelatin over the surface. Let sit while you make the rest of the filling.
  • In a medium saucepan, heat the milk over medium heat. In a small bowl, whisk the sugar, malted milk powder, cocoa powder and salt, then sprinkle it into the pan. Cook, stirring constantly, until the sugar is dissolved. Stir in the chocolate and cook over medium-low heat until the chocolate is fully melted.
  • Add the bloomed gelatin to the pan and stir until melted. Stir in the heavy cream and vanilla, then gently pour the mixture into the cooled crust. Refrigerate until the panna cotta is firm and set, at least 2 hours.
  • Top the set filling with malted milk balls and serve.

ULTRASMOOTH CHOCOLATE MALTED PIE



ULTRASMOOTH CHOCOLATE MALTED PIE image

Categories     Dessert     Bake

Number Of Ingredients 9

CRUST:
24 crushed chocolate wafers (1 1/2 cups)
4 tablespoons of butter or margarine (melted)
1/4 teaspoon salt
FILLING:
7 large egg yolks
8 oz. semisweet chocolate chips
2 cups (or 1 pint) of heavy cream
1/4 cup malt powder (ovaltine)

Steps:

  • CRUST: Preheat oven to 350 degrees. Crush the wafers in a ziplock bag with a rolling pin or in a food processor until fine. Melt the butter or margarine. In a 9-inch pie pan, combine the crumbs, butter and salt. Use your fingers to press the crust mixture to the bottom and sides of the pan. Bake for 6 minutes and set the pie crust aside to let cool. FILLING: In a medium mixing bowl, beat the egg yolks well and set them aside. In a medium heavy-bottomed saucepan, heat the cream until it begins to steam. Once steaming, stir in the chocolate chips until they have melted completely. Very gradually pour the chocolate mixture into the egg yolks, stirring continuously as you pour. Pour the filling back into the saucepan and set it over low heat. Continue to cook the filling, stirring it constantly for about 5-10 minutes or until it is steaming and has thickened to a puddinglike consistency. DO NOT BOIL. Remove from heat and add malt powder. Cool for 10 minutes and pour into pie shell. Cool in refrigerator for at least 2 hours before serving. optional: top the pie off with cool whip.

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