Malted Milk Cream Pie Recipe
Eileen Gray
Malted Milk Cream Pie is a luscious and comforting treat. Buttery graham cracker crust is filled with a custard flavored with malted milk powder. The whipped cream topping also has malted milk flavor.
Prep Time1 hour hr
Bake Time20 minutes mins
Chilling Time2 hours hrs
Total Time3 hours hrs 20 minutes mins
Servings:10
GRAHAM CRACKER CRUST
- 7 oz graham cracker crumbs (1 ½ cups)
- 2 oz granulated sugar (¼ cup)
- 3 oz unsalted butter (melted)
MALTED MILK PASTRY CREAM
- 2 large eggs
- 2 large yolks
- 1 ½ oz corn starch (¼ cup)
- 16 oz whole milk (2 cups)
- 3 oz malted milk powder (½ cup)
- 6 oz granulated sugar (¾ cup)
- 2 teaspoons vanilla extract
- 2 oz unsalted butter
Preheat the oven to 350°F.
Combine 7 oz graham cracker crumbs and 2 oz granulated sugar in a medium bowl. Sprinkle 3 oz unsalted butter (melted) over the crumbs and toss to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake until golden brown, about 10-15 minutes.
Take the pan out of the oven. While it's still warm, press down any puffy spots and press to close any gaps in the crust. Cool to room temperature.
Assembly
In a large bowl whisk 2 large eggs and 2 large yolks with 1 ½ oz corn starch. Keep the bowl near the stove and have a mesh sieve next to the bowl
In a saucepan whisk together 16 oz whole milk and 3 oz malted milk powder until all of the lumps are dissolved. Add 6 oz granulated sugar. Cook over medium heat until scalding (just before a full boil). Take the pan off the heat.
Whisk the scalding milk into the egg mixture then pour the mixture back into the pan. Set the sieve over the bowl from the eggs. Return the pan to low heat and cook the custard, stirring constantly, until the mixture thickens and just begins to boil. Just a bubble or two is all you need to see.
Immediately strain the pastry cream into the bowl. Add 2 teaspoons vanilla extract and 2 oz unsalted butter to the hot custard. Whisk until the butter is melted.
Pour the warm pastry cream into the pie shell. Cool for 10 minutes, then cover the custard with a piece of waxed paper or buttered parchment (this prevents a skin from forming). Refrigerate for at least 2-3 hours until the filling is completely chilled and set.
Make the topping: Whisk 1 ½ oz malted milk powder into 12 oz heavy cream until there are no lumps of milk powder. Add 1 oz confectioner's sugar and ½ teaspoon vanilla extract and whip to full peak.
Spread the cream over the custard filling. If desired, decorate the top of the pie with white or dark chocolate shavings. Serve immediately or chill until serving.
Serving: 1slice | Calories: 514kcal | Carbohydrates: 57g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 149mg | Sodium: 225mg | Potassium: 254mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1056IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg