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 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>

<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>

<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>