Alexander’s favorite Chocolate Malt Cream Pie

Home improvements projects.

Love them or loathe them, they are a necessary evil.

I happen to love them, but over the past few weeks I have come to the stark realization that I am in the minority. As soon as I mention that I’m painting my house, I generally receive one of the following responses:

1. Are you crazy?

2. Ugh! I hate painting!

3. You know you can hire people to do that for you?

So just to set the record straight, no I’m not crazy (most of the time), I enjoy painting (I really do) and why in the world would I hire someone to do something that I can do myself?

** side note: I would hire someone to clean the exterior windows on the house, because me+ladder+second story = very bad idea…..**

So far, I’ve redone Alexander’s room, Sabrina’s room, my bathroom, and right now I’m in the process of redoing the office/game room.

My next target? The kitchen …… I can’t wait.

This pie is one of Alexander’s favorites that I make quite frequently – it’s super rich, extremely chocolatey, and hits the spot every time.

And I can make it while my kitchen is turned upside while painting 🙂

Chocolate Malt Cream Pie – adapted from Dorie Greenspan

2 cups whole milk
4 large egg yolks
6 tbs. sugar
3 tbs. cornstarch, sifted
1/4 cup chocolate malt powder (I use Chocolate Ovaltine)
7 oz  bittersweet chocolate, melted
2 1/2 tbs. unsalted butter, cut into pieces and at room temperature

1 9″ pie crust, fully baked and cooled

Bring the milk to a boil.

Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the sugar, cornstarch and malt powder until well-blended and thick. Whisking without stopping, drizzle in about 1/4 cup of the hot milk — this will temper, or warm, the yolks so they don’t curdle — then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get in the edges of the pan), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.

Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard or, if you want to cool the custard quickly, put the bowl into a larger bowl filled with ice cubes and cold water and stir the custard occasionally until it is fully chilled, about 20 minutes.

When you are ready to assemble the tart, whisk the chocolate cream vigorously to loosen it. Spoon the cream into the pie shell, smooth the top and, if you are not serving the pie immediately, press a piece of plastic wrap against the cream and refrigerate the pie until needed (or up to 6 hours).


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