Description
This malted chocolate pie features an Oreo crust, creamy chocolate malt filling, crunchy malted milk balls, and homemade malted whipped cream.
Ingredients
Crust
- 22 regular Oreo cookies (not Double Stuf)
- 4 Tablespoons (56g) unsalted butter, melted
Filling
- 8 ounces (226g) semi-sweet chocolate, chopped
- 1 and 3/4 cups (420g/ml) heavy cream, cold and divided
- 1/3 cup (53g) malted milk powder
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1/8 teaspoon salt
- 2/3 cup (65g) malted milk balls, such as Whoppers (about 30)
Topping
- 1 cup (240g/ml) heavy cream, cold
- 3 Tablespoons (30g) malted milk powder, sifted
- 3 Tablespoons (23g) confectioners’ sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
- for garnish: roughly chopped malted milk balls, such as Whoppers
Instructions
- Make the crust: Preheat the oven to 350°F (177°C). In a food processor or blender, pulse 22 Oreos (including the cream filling) into fine crumbs. Pour the crumbs into a medium bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. Bake for 10 minutes, and then place on a cooling rack to cool completely.
- Make the filling: Place chopped chocolate in a medium heat-proof bowl. Heat 3/4 cup (180g/ml) of the heavy cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. Stir gently until smooth. With a fine mesh sieve, sift in the malted milk powder, then add the vanilla and salt. Whisk until smooth. Let the chocolate mixture cool to room temperature and thicken slightly, about 30-45 minutes. You can refrigerate it briefly to speed up cooling. It should still be soft when you need it in the next step.
- Make the whipped cream for the filling: Using a handheld or stand mixer fitted with a whisk attachment, whip 1 cup (240g/ml) cold heavy cream on medium-high speed until medium-to-stiff peaks form, about 3–4 minutes. Gently fold the whipped cream into the cooled chocolate mixture. It will take quite a few turns of the spatula, but just keep folding and it will eventually come together.
- Place malted milk balls in the food processor you used for the Oreos (no need to clean it first) and pulse until coarsely ground. A mix of some larger and smaller bits is OK. You could instead seal them in a large zipped-top bag and crush them with a rolling pin.
- Using a small offset spatula, spread half of the filling in the cooled pie crust. Sprinkle the ground malted milk balls evenly over the top. Top with the remaining filling and smooth the surface. Cover the pie and refrigerate it for at least 6 hours or up to 2 days.
- Make the whipped cream topping: Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sifted malted milk powder, confectioners’ sugar, and vanilla on medium-high speed until medium peaks form, about 3 minutes.
- Remove the pie from the refrigerator and spread the whipped cream on top. Serve immediately or refrigerate for up to a few hours (uncovered). Top with malted milk balls just before slicing and serving.
- Store leftover pie, covered, in the refrigerator for up to 4 days.
Notes
- Make Ahead Instructions: You can bake the crust 1 day ahead. Let it cool completely, then cover and store at room temperature. The filled pie can chill in the refrigerator, covered, for at least 6 hours and up to 2 days before you add the whipped cream. Spread the whipped cream on top before serving, or refrigerate the topped pie (uncovered) for up to a few hours. Sprinkle the chopped malted milk balls garnish on top just before slicing and serving.
- Freezing Instructions: After the filled pie has chilled for at least 6 hours, wrap it tightly in a layer of plastic wrap and a layer of aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator, then top with the malted whipped cream and sprinkle with chopped malted milk balls just before serving. You can also freeze leftover slices with the whipped cream topping, but they get a bit messy. Thaw them overnight in the refrigerator or enjoy them frozen!
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowls | Silicone Spatula | 9-inch Glass Pie Dish | Cooling Rack | Small Saucepan | Fine Mesh Sieve | Whisk | Electric Mixer (Handheld or Stand) | Offset Spatula
- Chocolate: I recommend using high-quality semi-sweet chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are usually sold in 4-ounce (113g) bars, and you need 2 bars for this recipe. I like Ghirardelli or Baker’s brands. Avoid using chocolate chips, which will not melt as smoothly.