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Chocolate Malt Shoppe Pie (aka Whopper Pie)

Chocolate Malt Pie, creamy chocolate malt marshmallow and cream cheese filling., with whipped cream and garnished with crushed malted milk balls.
Author: Portlandia Pie Lady

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

*Marshmallow Conversion: 4 cups of mini marshmallows or 30 regular size marshmallows is equal to 8 oz of marshmallows. 
**To help stabilize the whipped cream for filling, you can add 1 tablespoon of dry instant vanilla pudding mix before it is beaten.  This is great when heavy whipping cream is not available, or only a lower fat heavy cream is available.