Double Chocolate Malt Mud Pie

I think I discovered Alexander’s favorite new dessert.

Well, I was quite partial to it as well…..but I did make it with express intent for my pie loving child…..who starts high school…next week.

Hard to believe – because I’m stuck in a time warp that he’s still the little 3 year old boy that needs to be taken care of. As it happens though, he’s now 14, almost as tall as I am, and capable of picking me up with one arm.



One Year Ago: Alexander’s Favorite Chocolate Malt Cream Pie

Double Chocolate Malt Mud Pie – adapted from serious eats

12 ounces chocolate wafer cookies – ground to crumbs in food processor (I used a graham cracker crust)
4 ounces (1 stick) unsalted butter, melted
2/3 cup granulated sugar
3 tbs. cornstarch
1/2 cup malted milk powder
3 tbs. unsweetened cocoa powder
3 egg yolks
2 cups milk
1 tbs. vanilla extract
8 ounces semi-sweet chocolate, melted and cooled
6 ounces chilled heavy cream, whipped to soft peaks

Separate out 2 ounces of cookie crumbs and set them aside. In a bowl, stir together the remaining cookie crumbs and butter, and firmly press mixture into the bottom and up the sides of a 9-inch pie plate. Freeze crust 30 minutes. (I baked the graham crust for about 10 minutes at 375 degrees – then let it cool completely)

In a medium sized bowl, whisk together the sugar, corn starch, malted milk powder and cocoa powder. In a small bowl, beat the egg yolks with a whisk, then add them to the dry ingredients and whisk well, until the yolks are pale and smooth, about 2 minutes. Set aside.

In a medium saucepan, combine the milk and vanilla and bring to a low boil over medium heat. When the milk begins to boil, turn off the heat and temper the egg mixture by adding a little of the hot liquid to the egg mixture at a time, whisking as you go. Once all of the milk has been added, pour the mixture back into the saucepan and place it over low heat. Cook, whisking constantly until mixture begins to thicken, about 3 minutes. Continue to whisk. Once the mixture bubbles, whisk for 2 additional minutes, then remove from heat. Whisk in the chocolate until fully combined, then pour filling into chilled pie shell. Press plastic wrap over the top, and chill for 8 hours to set. When ready to serve, top with whipped cream and reserved cookie crumbs.


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