Home
Recipes
Pies & Tarts
Cream Pies
Malted Milk Cream Pie Recipe

Malted Milk Cream Pie Recipe

Learn how to make this homemade Malted Milk Cream Pie with its buttery graham cracker crust and silky malted pudding filling. This easy baking recipe transforms the nostalgic flavor of malted milk into an irresistible dessert topped with fresh whipped cream – the best weekend treat for malted milk lovers!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
Overhead shot of a perfectly sliced malted milk cream pie on a vintage milk-glass cake stand, with one slice partially pulled away to reveal its distinct layers. Natural window light highlights the contrast between the golden-brown graham cracker crust, the caramel-toned malted milk filling, and the pillowy white whipped cream topping dusted with crushed malted milk balls. Small glasses of milk and scattered whole malted milk balls decorate the rustic wooden table surface, while the pie's smooth, glossy filling catches the light beautifully against the textured crust.

Ingredients

<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 Malted Milk Filling:</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">700ml whole milk</li><li class="ingredients-single-item">80g malted milk powder (such as Horlicks or Ovaltine)</li><li class="ingredients-single-item">4 large egg yolks, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">60g unsalted butter, cubed and softened</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">300ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">25g malted milk powder (optional)</li><li class="ingredients-single-item">80g malted milk balls, crushed, for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Start by preparing the graham cracker crust. In a food processor, pulse the graham crackers until they form fine crumbs. Transfer to a bowl and mix in the sugar and salt, then pour in the melted butter. Stir until the mixture resembles wet sand and holds together when pressed between your fingers. The butter acts as both binder and flavoring here, so ensure it's evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the crumb mixture firmly into the bottom and up the sides of your pie dish. Use the flat bottom of a measuring cup to compact the crust – this ensures it won't crumble when sliced. Bake for 10 minutes until lightly golden and fragrant. The brief baking time helps set the crust and enhances its nutty flavor. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the malted milk filling, whisk together the sugar, cornstarch, and salt in a medium saucepan. This dry mixture will help prevent lumps when the liquid is added. Gradually whisk in the milk, followed by the malted milk powder, ensuring there are no lumps. The cornstarch is your thickening agent, so it needs to be fully dissolved before heating.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to simmer and thicken, about 6-8 minutes. It should coat the back of a spoon and leave a clear path when you run your finger through it. The continuous whisking prevents scorching and ensures even cooking of the cornstarch.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk the egg yolks. Temper the yolks by slowly adding about 240ml of the hot milk mixture while whisking constantly. This gradually brings up the temperature of the yolks without scrambling them. Pour the tempered yolk mixture back into the saucepan and cook for another 2-3 minutes, whisking continuously, until the filling is thick like pudding.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from heat and whisk in the vanilla extract and butter pieces until completely melted and incorporated. The butter enriches the filling and gives it a silky-smooth texture. Pass the mixture through a fine-mesh sieve into a bowl to remove any lumps. Press plastic wrap directly onto the surface of the filling (to prevent a skin from forming) and let cool for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the slightly cooled filling into the prepared graham cracker crust, smoothing the top with an offset spatula. Cover again with plastic wrap directly touching the surface and refrigerate for at least 4 hours, preferably overnight. This chilling time is crucial for the filling to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the whipped cream topping, chill your mixing bowl and beaters in the freezer for 15 minutes (cold equipment helps achieve maximum volume). Combine the cold heavy cream, powdered sugar, vanilla, and malted milk powder (if using) in the chilled bowl. Beat on medium-low speed until small bubbles form, then increase to medium-high and beat until soft peaks form. Don't overbeat or you'll make butter!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread the whipped cream over the chilled pie, creating decorative swirls with a spoon or piping it on with a pastry bag. Sprinkle crushed malted milk balls over the top. The contrast between the smooth cream and crunchy candy adds wonderful textural interest.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Return the pie to the refrigerator for at least 1 hour before serving to allow the topping to set. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. The pie will keep, covered, in the refrigerator for up to 3 days, though the crust may soften slightly over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Malted Milk Cream Pie?

This pie features graham crackers, butter, sugar, cornstarch, whole milk, malted milk powder, egg yolks, vanilla extract, and heavy cream. The distinctive flavour comes from malted milk powder, while crushed malted milk balls add a decorative crunchy garnish.

How to cook Malted Milk Cream Pie at home?

Learn how to cook Malted Milk Cream Pie by first baking a graham cracker crust, then preparing a stovetop malted milk pudding filling that needs proper tempering of egg yolks. After the filling sets in the refrigerator, top with freshly whipped cream and crushed malted milk balls for a nostalgic dessert that balances silky and crunchy textures.

Can I use chocolate malted milk powder instead of plain?

Yes, chocolate malted milk powder works beautifully in this recipe for a chocolate twist. You may want to reduce the sugar slightly (by about 15-20g) as chocolate versions tend to be sweeter. This variation creates a delicious chocolate malt flavour while maintaining the pie's creamy texture.

Why did my malted milk filling not set properly?

Undercooked filling is the most common cause. The mixture must reach a proper simmer and thicken until it coats the back of a spoon. Also ensure you're using the correct amount of cornstarch and allow sufficient chilling time (minimum 4 hours, preferably overnight) for it to set completely.

How far in advance can I make this cream pie?

You can prepare the crust and filling up to 2 days ahead, keeping them refrigerated. Add the whipped cream topping no more than 24 hours before serving for best results. The fully assembled pie keeps well for up to 3 days in the refrigerator, though the crust may soften slightly.

Want to try something else in ...

Cream Pies

Try following recommended recipes

View all
An overhead shot captures the architectural beauty of this triple-layer banana cream pie, with golden spherified caramel pearls glistening atop a cloud of vanilla bean foam. A cross-section reveals three distinct banana-infused layers: the buttery coconut-vanilla crust, creamy banana custard center, and translucent banana gel top layer. The pie rests on a minimalist black slate, with fresh banana slices and edible gold dust scattered deliberately alongside nitrogen-frozen banana chips. Soft diffused natural light highlights the varying textures while casting gentle shadows that emphasize the dimensional elements of the molecular components. A silver serving knife rests nearby, its tip revealing the perfect slice that showcases all three perfectly set layers.
Pies & Tarts
Cream Pies

Triple-Layer Infusion Banana Cream Pie with Molecular Gastronomy Elements Recipe

A showstopping banana cream pie featuring three distinct layers of banana-infused components, spherified caramel pearls, and vanilla bean foam that balances classic comfort with avant-garde culinary techniques.
Difficulty:
Advanced
Prep Time:
1 hour 30 mins
Cook Time:
25 mins plus 4 hours chilling
Serves:
1 pie (8 slices)
View recipe
A close-up cross-section of the pie reveals three distinct layers - a crumbly chocolate graham crust, a silky smoked chocolate custard center, and a glossy whiskey ganache topping. Shot in warm, diffused natural light that highlights the pie's different textures and gleaming surface. The slice sits on a weathered wooden board beside a small tumbler of amber whiskey, with chocolate shavings and a light dusting of smoked salt scattered artfully around the plate. Steam from a just-cut slice suggests warmth, while condensation on the ganache layer indicates perfect setting. The contrast between the dark chocolate filling and caramel-hued ganache creates visual depth against the rustic serving elements.
Pies & Tarts
Cream Pies

Smoked Chocolate Cream Pie with Barrel-Aged Whiskey Ganache Recipe

Velvety smoked chocolate filling nestled in a buttery graham crust, crowned with a decadent barrel-aged whiskey ganache that creates an unforgettable dessert experience where smoky, sweet, and spirit-forward flavors harmonize beautifully.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures a perfectly sliced wedge of pie being lifted from a rustic ceramic pie dish, revealing its distinct layers—the golden graham cracker crust, amber caramelized white chocolate filling, and cloud-like malted milk cream topping. Soft natural light highlights the smooth, glossy surface of the filling, while the dollops of cream display delicate peaks dusted with crushed malted milk balls. The pie rests on a weathered wooden board scattered with malted milk powder and white chocolate shavings, with a vintage milk bottle and whole malted milk balls artfully arranged nearby, creating a nostalgic yet sophisticated presentation.
Pies & Tarts
Cream Pies

Caramelized White Chocolate and Malted Milk Cream Pie Recipe

A buttery graham cracker crust cradles velvety caramelized white chocolate filling, crowned with billowy malted milk cream for a dessert that balances nutty caramel notes with nostalgic malt sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures the stunning golden-yellow mirror glaze with its flawless, glass-like finish reflecting natural light from a nearby window. A single slice has been removed, revealing perfect layers of pale yellow vanilla bean pastry cream studded with tiny black specks and vibrant yellow-orange passion fruit curd against a crisp, golden brown shortcrust base. The pie sits on a white ceramic cake stand with gold trim, surrounded by fresh passion fruits cut in half, vanilla beans, and scattered edible flowers. A dollop of freshly whipped cream melts slightly on the plated slice, with a mint leaf for color contrast.
Pies & Tarts
Cream Pies

Passion Fruit and Vanilla Bean Cream Pie with Mirror Glaze Recipe

A luxurious cream pie featuring tangy passion fruit curd layered with fragrant vanilla bean pastry cream, all nestled in a buttery shortcrust pastry and topped with a stunning mirror glaze that catches the light with every slice.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (10 slices)
View recipe
Overhead shot of a perfectly sliced piece of layered cream pie on a minimalist white ceramic plate, revealing distinct black sesame (dark gray) and matcha (vibrant green) layers beneath a glossy shine. A cross-section view showcases the buttery cookie crust, precise layer separation, and light, airy cream texture. The pie is adorned with translucent sugar art pieces resembling delicate leaves that catch the soft natural light streaming through a nearby window. Small bowls of matcha powder and black sesame seeds are artfully scattered in the background, while a vintage silver cake server rests beside the plated slice, ready for serving.
Pies & Tarts
Cream Pies

Black Sesame and Matcha Layered Cream Pie with Sugar Art Recipe

A stunning dual-flavored cream pie featuring earthy black sesame and vibrant matcha layers topped with delicate sugar art decorations that balance Japanese-inspired flavors with creamy decadence.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
15 mins
Serves:
1 pie (10 slices)
View recipe
An overhead shot capturing a perfectly sliced piece of maple-smoked cream pie revealing its three distinct layers - a golden brown shortcrust base, a velvety maple-infused custard center, and an architectural sugar cage arching dramatically across the top. The pie rests on a weathered maple wood serving board, with soft natural light streaming through the amber sugar strands creating honey-colored patterns on the creamy filling. A small pitcher of additional maple syrup sits nearby, its contents catching the light. Close-up details show the delicate crystalline structure of the sugar cage, highlighting its amber tones against the smooth, caramel-colored cream filling. Scattered maple leaves as garnish and wisps of smoke complete the sophisticated autumn presentation.
Pies & Tarts
Cream Pies

Maple-Smoked Cream Pie with Crystallized Sugar Cage Recipe

A silky-smooth, maple-infused cream pie nestled in a buttery crust, crowned with wispy strands of amber crystallized sugar that shatter delicately with each forkful.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures this sophisticated layered cream pie showcasing the striking contrast between charcoal-black sesame cream and vibrant green matcha layers against a golden-brown cookie crust. A cross-section reveals the distinct cream layers with perfect definition, while a dramatic shard of translucent sugar art rises from the center like golden stained glass, catching the soft natural light. Scattered black sesame seeds and a light dusting of matcha powder create artistic flourishes around the rim. The pie sits on a minimalist white ceramic stand against a neutral linen backdrop, with a small bowl of fresh black sesame seeds and a bamboo matcha whisk providing context to the key ingredients.
Pies & Tarts
Cream Pies

Black Sesame and Matcha Layered Cream Pie with Sugar Art Recipe

A stunning layered cream pie featuring the earthy richness of black sesame and vibrant matcha green tea, crowned with delicate sugar art that adds both visual drama and textural contrast.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures the amber-hued maple cream pie with its glossy surface peeking through an intricate crystallized sugar cage that rises several inches above the pie, catching the light like spun gold. The sugar structure creates geometric patterns that cast delicate shadows across the smooth filling. A cross-section view reveals the contrast between the caramelized amber filling and the perfectly flaky, golden-brown crust. Styled on a weathered maple wood cake stand against a backdrop of autumn leaves and maple branches, with wisps of smoke artfully captured around the edges, emphasizing the smoked maple elements. A vintage silver server rests nearby, with a slice being lifted to reveal the silky, custard-like texture of the filling that holds its shape perfectly.
Pies & Tarts
Cream Pies

Maple-Smoked Cream Pie with Crystallized Sugar Cage Recipe

A silky maple-infused cream pie nestled in buttery pastry, crowned with a showstopping crystallized sugar cage that captures the essence of sweet smokiness and delicate crunch.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of the pie showcases its three distinct layers: a golden-brown flaky crust, rich amber butterscotch filling, and peaks of caramelized meringue with burnished tips. A cross-section reveals the silky smooth butterscotch custard infused with barrel-aged rum against the crisp pastry base. Soft natural light catches the crystallized sugar surface of the bruléed meringue, highlighting its crackling texture. The pie is presented on a vintage ceramic plate with a blue rim, positioned on a weathered wooden board with scattered vanilla beans, cinnamon sticks, and drops of aged rum. A small glass of rum sits nearby, echoing the warm amber tones of the filling.
Pies & Tarts
Cream Pies

Rum Barrel-Aged Butterscotch Cream Pie with Bruléed Meringue Recipe

A luxurious butterscotch cream pie enriched with barrel-aged rum, nestled in a buttery crust and crowned with a cloud of torched meringue that shatters delightfully with each bite.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
1 hour 15 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of the Earl Grey Tea-Infused Cream Pie on a vintage white cake stand, with golden afternoon light illuminating the translucent pulled sugar decorations that arch gracefully across the top like amber waves. The cross-section reveals perfect layers: crisp golden-brown pastry, silky tea-infused custard with visible flecks of Earl Grey, and a cloud of softly whipped cream with a subtle grey tint. Scattered bergamot zest and dried tea leaves surround the pie, while a silver cake server rests beside it, ready to cut through the contrasting textures. Steam rises gently from a nearby cup of Earl Grey tea, complementing the sophisticated palette of creamy beiges, soft greys, and amber hues.
Pies & Tarts
Cream Pies

Earl Grey Tea-Infused Cream Pie with Pulled Sugar Decoration Recipe

Delicate Earl Grey-infused custard fills a buttery shortcrust pastry, topped with tea-scented whipped cream and elegant pulled sugar decorations that shimmer like stained glass.
Difficulty:
Advanced
Prep Time:
1 hour
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Malted Milk Cream Pie Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2023-06-15", "description": "Learn how to make this homemade Malted Milk Cream Pie with its buttery graham cracker crust and silky malted pudding filling. This easy baking recipe transforms the nostalgic flavor of malted milk into an irresistible dessert topped with fresh whipped cream – the best weekend treat for malted milk lovers!", "prepTime": "PT30M", "cookTime": "PT25M", "totalTime": "PT4H55M", "keywords": "malted milk pie, cream pie, nostalgic dessert, graham cracker crust, whipped cream topping", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "38 g", "proteinContent": "5 g", "fatContent": "24 g", "saturatedFatContent": "14 g", "cholesterolContent": "130 mg", "sodiumContent": "220 mg", "sugarContent": "25 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g graham crackers (or digestive biscuits)", "85g unsalted butter, melted", "50g granulated sugar", "1/4 tsp salt", "100g granulated sugar", "45g cornstarch", "1/2 tsp salt", "700ml whole milk", "80g malted milk powder (such as Horlicks or Ovaltine)", "4 large egg yolks, room temperature", "2 tsp vanilla extract", "60g unsalted butter, cubed and softened", "300ml heavy cream, cold", "30g powdered sugar", "1 tsp vanilla extract", "25g malted milk powder (optional)", "80g malted milk balls, crushed, for garnish" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Crust", "text": "Preheat your oven to 180°C. Start by preparing the graham cracker crust. In a food processor, pulse the graham crackers until they form fine crumbs. Transfer to a bowl and mix in the sugar and salt, then pour in the melted butter. Stir until the mixture resembles wet sand and holds together when pressed between your fingers. The butter acts as both binder and flavoring here, so ensure it's evenly distributed." }, { "@type": "HowToStep", "name": "Bake Crust", "text": "Press the crumb mixture firmly into the bottom and up the sides of your pie dish. Use the flat bottom of a measuring cup to compact the crust – this ensures it won't crumble when sliced. Bake for 10 minutes until lightly golden and fragrant. The brief baking time helps set the crust and enhances its nutty flavor. Cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Start Filling", "text": "For the malted milk filling, whisk together the sugar, cornstarch, and salt in a medium saucepan. This dry mixture will help prevent lumps when the liquid is added. Gradually whisk in the milk, followed by the malted milk powder, ensuring there are no lumps. The cornstarch is your thickening agent, so it needs to be fully dissolved before heating." }, { "@type": "HowToStep", "name": "Cook Filling", "text": "Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to simmer and thicken, about 6-8 minutes. It should coat the back of a spoon and leave a clear path when you run your finger through it. The continuous whisking prevents scorching and ensures even cooking of the cornstarch." }, { "@type": "HowToStep", "name": "Add Egg Yolks", "text": "In a separate bowl, whisk the egg yolks. Temper the yolks by slowly adding about 240ml of the hot milk mixture while whisking constantly. This gradually brings up the temperature of the yolks without scrambling them. Pour the tempered yolk mixture back into the saucepan and cook for another 2-3 minutes, whisking continuously, until the filling is thick like pudding." }, { "@type": "HowToStep", "name": "Finish Filling", "text": "Remove from heat and whisk in the vanilla extract and butter pieces until completely melted and incorporated. The butter enriches the filling and gives it a silky-smooth texture. Pass the mixture through a fine-mesh sieve into a bowl to remove any lumps. Press plastic wrap directly onto the surface of the filling (to prevent a skin from forming) and let cool for 15 minutes." }, { "@type": "HowToStep", "name": "Assemble Pie", "text": "Pour the slightly cooled filling into the prepared graham cracker crust, smoothing the top with an offset spatula. Cover again with plastic wrap directly touching the surface and refrigerate for at least 4 hours, preferably overnight. This chilling time is crucial for the filling to set properly." }, { "@type": "HowToStep", "name": "Prepare Topping", "text": "For the whipped cream topping, chill your mixing bowl and beaters in the freezer for 15 minutes (cold equipment helps achieve maximum volume). Combine the cold heavy cream, powdered sugar, vanilla, and malted milk powder (if using) in the chilled bowl. Beat on medium-low speed until small bubbles form, then increase to medium-high and beat until soft peaks form. Don't overbeat or you'll make butter!" }, { "@type": "HowToStep", "name": "Decorate Pie", "text": "Spread the whipped cream over the chilled pie, creating decorative swirls with a spoon or piping it on with a pastry bag. Sprinkle crushed malted milk balls over the top. The contrast between the smooth cream and crunchy candy adds wonderful textural interest." }, { "@type": "HowToStep", "name": "Chill and Serve", "text": "Return the pie to the refrigerator for at least 1 hour before serving to allow the topping to set. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. The pie will keep, covered, in the refrigerator for up to 3 days, though the crust may soften slightly over time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Chen", "datePublished": "2023-06-25", "reviewBody": "This malted milk pie has the perfect nostalgic flavor! I've tried several malted milk desserts but this one truly captures that classic malt shop taste. The silky texture of the filling contrasts beautifully with the crunchy crust. Worth every calorie!", "name": "Nostalgic Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Eduardo Fernandez", "datePublished": "2023-07-12", "reviewBody": "The silky texture of this malted milk filling is incredible! I was worried it might be too sweet but the malt flavor comes through perfectly. I used Horlicks for the filling and it created that distinctive taste that reminds me of childhood treats. My new favorite pie recipe!", "name": "Silky Smooth Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2023-08-05", "reviewBody": "My husband absolutely loved this pie! He's a huge fan of malted milk and this dessert didn't disappoint. The graham cracker crust held together perfectly when sliced, which is sometimes a challenge with cream pies. He's already requested it again for Father's Day next year!", "name": "Husband's New Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2023-09-18", "reviewBody": "This pie definitely beats any diner malted milkshake I've ever had! The combination of the creamy filling with the crunchy malt balls on top creates the perfect texture contrast. I added a bit more malt powder to the whipped cream for extra flavor and it was divine.", "name": "Better Than A Milkshake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miriam Goldstein", "datePublished": "2023-10-30", "reviewBody": "I'm usually intimidated by custard-based pies but this recipe was straightforward and turned out perfectly! The kids demolished it in minutes and are already asking when I'll make it again. The graham cracker crust was especially delicious with the malted filling.", "name": "Family Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Malted Milk Cream Pie?", "acceptedAnswer": { "@type": "Answer", "text": "This pie features graham crackers, butter, sugar, cornstarch, whole milk, malted milk powder, egg yolks, vanilla extract, and heavy cream. The distinctive flavour comes from malted milk powder, while crushed malted milk balls add a decorative crunchy garnish." } }, { "@type": "Question", "name": "How to cook Malted Milk Cream Pie at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Malted Milk Cream Pie by first baking a graham cracker crust, then preparing a stovetop malted milk pudding filling that needs proper tempering of egg yolks. After the filling sets in the refrigerator, top with freshly whipped cream and crushed malted milk balls for a nostalgic dessert that balances silky and crunchy textures." } }, { "@type": "Question", "name": "Can I use chocolate malted milk powder instead of plain?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, chocolate malted milk powder works beautifully in this recipe for a chocolate twist. You may want to reduce the sugar slightly (by about 15-20g) as chocolate versions tend to be sweeter. This variation creates a delicious chocolate malt flavour while maintaining the pie's creamy texture." } }, { "@type": "Question", "name": "Why did my malted milk filling not set properly?", "acceptedAnswer": { "@type": "Answer", "text": "Undercooked filling is the most common cause. The mixture must reach a proper simmer and thicken until it coats the back of a spoon. Also ensure you're using the correct amount of cornstarch and allow sufficient chilling time (minimum 4 hours, preferably overnight) for it to set completely." } }, { "@type": "Question", "name": "How far in advance can I make this cream pie?", "acceptedAnswer": { "@type": "Answer", "text": "You can prepare the crust and filling up to 2 days ahead, keeping them refrigerated. Add the whipped cream topping no more than 24 hours before serving for best results. The fully assembled pie keeps well for up to 3 days in the refrigerator, though the crust may soften slightly." } } ] }