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Title: Chocolate Malted-Milk Pie
Categories: Pie Chocolate
Yield: 12 Servings
| CRUMB CRUST | ||
| 1 1/4 | c | Chocolate wafer cookie crumbs, crushed fine (about 26 cook |
| 3 | tb | Unsalted butter; cut into small pieces |
| FILLING | ||
| 1 1/2 | ts | Unflavored gelatin |
| 1/4 | c | Water |
| 3/4 | c | Milk |
| 1/4 | c | Malted-milk powder |
| 10 | oz | Milk chocolate chunks chopped |
| 1 | c | Plus 6 tbsp cold heavy cream |
| 1 1/2 | ts | Vanilla extract |
| CHOCOLATE GLAZE | ||
| 2 | tb | Heavy cream |
| 1/2 | ts | Light corn syrup |
| 1 | oz | Bittersweet chocolate; finely chopped |
| 1/4 | ts | Vanilla extract |
| WHITE CHOCOLATE CREAM | ||
| 1/2 | c | Heavy cream |
| 2 | oz | White chocolate finely chopped |
| GARNISH | ||
| Semi-sweet chocolate shavings or curls | ||
Prepare crust: Preheat oven to 350 F. In food processor, mix crumbs and butter until moist and crumbly. Press over bottom and sides of 9-inch pie plate. Bake 5 minutes, until crust is set. Cool on wire rack.
Filling: In a small saucepan, soften gelatin in the water for 2 minutes. Heat gently over low heat, stirring until dissolved. Stir in milk, then malted-milk powder until dissolved. Stir in chocolate over low heat to melt. Scrape into medium sized metal bowl. Set bowl into a larger bowl filled with ice water; stir chocolate mixture 10 minutes or until it begins to mound slightly, resembling the consistency of unbeaten egg whites. In another large bowl, with mixer, beat all cream until soft, billowy peaks form. Stir one-third of cream into chocolate mixture; fold into chocolate mixture; fold in remainder until no streaks appear. Pour into crust and refrigerate.
Glaze: In a glass measure, microwave cream and syrup on high until boiling, 20 seconds, or heat to boiling in a saucepan. Add chocolate and vanilla, let stand 1 minute, then stir until melted and smooth. Refrigerate 30 minutes. Pipe the glaze over the pie. Refrigerate until filling is soft set, 6 hours or overnight (after the first 2 hours cover loosely with plastic.
Cream: In a 2 -cup glass measure, microwave cream on high until boiling, or heat to boiling in a saucepan. Add white chocolate; let stand 1 minute. Stir until melted. Chill, about 2 hours. At high speed, beat until soft peaks form. Dollop mixture in center fo pie. Garnish with chocolate gratings or curls. Refrigerate until ready to serve.
McCalls Magazine, 2/96 MM format by Dave Sacerdote
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