Caramelized White Chocolate and Malted Milk Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Caramelized White Chocolate Filling:</li><li class="ingredients-single-item">340g high-quality white chocolate, chopped</li><li class="ingredients-single-item">240ml heavy cream</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Malted Milk Cream:</li><li class="ingredients-single-item">300ml heavy cream, cold</li><li class="ingredients-single-item">45g malted milk powder</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Garnish:</li><li class="ingredients-single-item">50g malted milk balls, crushed</li><li class="ingredients-single-item">15g white chocolate shavings</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Heat-resistant silicone spatula</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer with whisk attachment</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C. Begin by caramelizing the white chocolate - this transforms it from sweet and one-dimensional to complex and nutty. Spread the chopped white chocolate evenly on a baking sheet lined with parchment paper. Place in the oven for about 10 minutes, then remove and stir with a spatula. The chocolate will look lumpy and may appear separated - this is normal! Return to the oven and continue baking, stirring every 10 minutes, until the chocolate reaches a smooth, caramel color (about 30-40 minutes total). The chocolate is done when it's the color of peanut butter and flows smoothly when stirred. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Increase oven temperature to 180°C. For the crust, pulse graham crackers in a food processor until finely ground. Add melted butter, sugar, and salt, pulsing until the mixture resembles wet sand and holds together when pressed. (The butter binds the crumbs while creating a barrier that prevents the filling from making the crust soggy.) Press the mixture firmly and evenly into the bottom and up the sides of your pie dish, using the bottom of a measuring cup to compact it. Bake for 8-10 minutes until lightly golden and fragrant. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the filling, whisk together egg yolks, sugar, cornstarch, and salt in a medium bowl until pale and thick. In a saucepan, heat cream and milk until steaming but not boiling. Very gradually whisk about 120ml of the hot cream mixture into the egg mixture to temper the eggs (this gently raises their temperature without cooking them). Pour this mixture back into the saucepan with the remaining cream and cook over medium heat, whisking constantly, until the mixture thickens significantly and begins to bubble, about 3-4 minutes. It should coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the custard from heat and immediately whisk in the caramelized white chocolate until completely incorporated. Add vanilla and stir to combine. Pass the mixture through a fine-mesh sieve to ensure a silky-smooth texture, then pour into the cooled crust. Press a piece of plastic wrap directly onto the surface of the filling (this prevents a skin from forming) and refrigerate for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the malted milk cream, chill your mixing bowl and whisk attachment in the freezer for 15 minutes before beginning (cold equipment helps achieve maximum volume when whipping cream). In the chilled bowl, combine the cold heavy cream, malted milk powder, powdered sugar, and vanilla. Whip on medium-low speed first to dissolve the malted milk powder, then increase to medium-high and whip until soft peaks form. The cream should hold its shape but still have a slight droop at the tip when the whisk is lifted.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Just before serving, remove the plastic wrap from the chilled pie and dollop or pipe the malted milk cream decoratively over the top. Sprinkle with crushed malted milk balls and white chocolate shavings. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. This pie is best enjoyed within 2 days, kept refrigerated.</li></ol>