Malt Chocolate Pie Recipe
Milk Chocolate Malted Mousse, Irish Cream Chantilly, Toffee Crumble, Chocolate Cookie Crust
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Malt Chocolate Pie Ingredients
Method
Malt Chocolate Pie Directions
Preheat the oven to 350°F (175°C). In a mixing bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom and up the sides of a pie pan. Bake for 10 minutes, then allow to cool.
Prepare the Malted Mousse
In a double boiler, melt the milk chocolate, stirring until smooth. Remove from heat and let it cool slightly. In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold in the malted milk powder into the melted chocolate, then fold in the whipped cream until fully combined. Pour the mousse into the cooled cookie crust and refrigerate for at least 2 hours until set.
Make the Irish Cream Chantilly
In a mixing bowl, combine the remaining heavy cream, Irish cream liqueur, and powdered sugar. Whip until stiff peaks form.
Assemble the Pie
Once the mousse is set, spread the Irish cream chantilly on top of the mousse layer. Sprinkle with toffee bits for garnish.
Serve
Slice the pie and serve chilled. Enjoy your delicious Malt Chocolate Pie!