Updated, January 11, 2036.
Chocolate Malt Shoppe Pie reminds me of my favorite chocolate malted milkshake. I have to say, it is one my favorite flavor combinations, chocolate and malt, and it’s not always easy to find. I do have a couple of favorite “haunts” that do them superbly, so it was high time to get the entire chocolate malt experience in a pie! Creamy and delicious, nearly like an ever so slightly melting milkshake, but you don’t need a straw.
I topped the pie with loads of crushed malted milk balls (Whoppers in the US, Maltesers in UK), and it is superb.
There is no ice cream in this malt-a-licious sensation. It can withstand a warm summer day without melting on your plate, but it will melt in your mouth. The filling is creamy and chocolaty smooth with a generous infusion of malt.
The crust I used is a chocolate graham crust, but a Sandwich Chocolate Cookie Crust is also tasty. And if you want that Ice Cream Shoppe flair, try Sugar Cone Cookie Crust! I partially froze a slice; like a chocolate malt ice cream cone. Yes, if malt is on my mind, this is dangerously delicious pie.
The filling shown below is the melted marshmallow, chocolate, cream cheese and malt powder; in that order. I have updated the method and amount of marshmallows for a better, dare I say perfect, filling. Basically, it’s melting the marshmallow with a small amount of milk, JUST until barely melted. It’s okay to have a few mini marshmallows in the melting stage. Remove from heat, stir in the chocolate chips and they melt magically and fairly quickly. The melting of the chocolate naturally cools the marshmallows to “warm.” It can then be added to the creamed up cream cheese.
A note for the whipped cream that is added to the filling. To help stabilize the whipped cream for the filling, I sometimes use 1 tablespoon of dry instant vanilla pudding mix. Certain brands of whipping cream do not have as much fat content as others. The brand I used the other day (even though it said heavy), was NOT. Therefore, I used the vanilla pudding mix to help stabilize it for the filling.
And, once the whipped whipping cream is folded in, the filling is spread into the prepared crust, and refrigerated for 3 to 5 hours.
I found that the Whoppers (malted milk balls) crushed to the size I wanted better by hand. A rolling pin or side of a meat mallet is perfect!
Pipe on the extra whipped cream and sprinkle on the crushed Whoppers with abandon. Note: If you plan on serving this the next day, add the crushed malted milk balls right before serving. The crushed candies will “react “melt” with the filling a little bit. The slice shown below has a little “melted” crushed Whoppers in the whipping cream.
Doesn’t that pie look delish? Yes, yes it does.
Don’t be shy to load up the whipped cream full of crushed Whoppers. I won’t say who, but one member of my family says less is more; I disagree. Have a great week Pie Peeps!
Chocolate Malt Shoppe Pie (aka Whopper Pie)
Ingredients
Chocolate Malt Filling
- 4 cups mini marshmallows (or 30 regular size marshmallows)*
- 1 tablespoon butter
- 1/4 cup milk (cow or plant based)
- 1/2 cup chocolate chips
- 1/3 cup malt powder (Carnation brand seems to be easiest to find in US)
- 8 ounces cream cheese (one brick)
- 1 cup heavy whipping cream
- 1 tablespoon dry instant vanilla pudding mix (opt)**see notes
- 1 teaspoon vanilla
- 1 prepared chocolate cookie or chocolate graham crust
Whipped Topping
- 1 cup heavy whipping cream
- 2 tablespoons pure cane powder sugar
- 3/4 cup crushed candy malted balls (about 1 cup whole before crushing) (Whoppers here, Maltesers in UK)
Instructions
Chocolate Malt Filling & Assembly
- In a sauce pan on the stovetop, over medium to medium-high heat, place milk, butter, and marshmallows. Cook and stir constantly with a spatula until marshmallows are nearly melted. This should only take 2 to 3 minutes. REMOVE FROM HEAT. Immediately stir in the chocolate chips and stir until melted. This should also only take about 1 to 2 minutes.
- Use a whisk and whisk in the malted milk powder into the chocolate marshmallow mixture. Set aside. No need to refrigerate, it's okay if it is ever so slightly warm when added to filling.
- In a large mixing bowl, using an electric mixer, beat the cream cheese for about 2 to 3 minutes, making sure there are no lumps and the cream cheese is smooth and creamy. Set aside.
- In a separate bowl, using an electric mixer at high speed, beat the heavy cream (with 1 tablespoon pudding mix if using) until stiff peaks form. This should only take a 2 to 4 minutes depending on your mixer speed. (This is the very last addition to filling.) Set aside in fridge until ready to add to filling.
- In the bowl with the cream cheese, using an electric mixer, add the chocolate marshmallow malt filling and beat for 1 minute to fully incorporate.
- Fold the whipped cream into the chocolate filling mixture with a spatula. Pour filling into prepared chocolate graham crust. Cover loosely with plastic wrap and refrigerate for 4 to 6 hours before serving.
Whipped Cream Topping and Whopper Garnish
- Place the malted milk balls in a plastic zip bag and pound with rolling pin or side of a meat mallet to crush. Set aside.
- Make the whipped cream topping: Whip whipping cream for the topping with the powder sugar and vanilla with an electric mixer on high until stiff peaks form, careful not to over beat. Refrigerate until ready to use. Garnish pie with whipped cream and crushed malted milk balls.
Notes
This didn’t work for me. The chocolate and marshmallows became hard and chewy once room temp and wouldn’t mix.
So sorry! If the marshmallows are melted too hot or too long they can get chewy. I will definitely revisit this recipe as I have not had it happen myself.
I am having the exact same problem. As I am mixing the 3 parts together at the end, I am having a hard time getting the chocolate chip/marshmallow mixture to mix in. I am left with what looks like a chunky pudding filling. The chocolate mixture hardened very quickly as it cooled. And this is my second attempt tonight, as I abandoned the first one (thinking I had overcooked the first batch).
Okay, I am going to completely revamp this recipe. I either inadvertently missed a step when I posted or got lucky with my first few pies. I am so sorry for it not treating you right.
This looks so good! What a great combination of flavors!
Malt is one of my favorites!
Confused as I can only find that Carnation makes malted milk powder not malt powder.
Sorry for confusion, I may have my old memory of the original packaging from when I was a kid and didn’t check updated wording. But yes, Carnation malted milk powder is the stuff, the good stuff. I will check out my label and update. Thank You Patricia!
When you say large marshmallows which size are you referring to the normal size or the newer giant sized ones? A weight might be better in case someone only has mini ones on hand.
Definitely the old school “normal” large size marshmallows, not those pillowy huge giant sized puffs of goodness.
This looks amazing! Must make it for my birthday!
Oh my gosh Linda! I am going to make this one for my birthday! I might have to practice once or twice before then..