Malted Milk Cream Pie – A Dreamy, Velvety Custard with a Graham Cracker Crust

This Malted Milk Cream Pie is a luscious dessert that combines the nostalgia of malted milk with the creamy richness of pastry cream. The graham cracker crust adds a crunchy, buttery base, while the malted milk pastry cream fills the pie with a smooth and velvety texture. Topped with whipped malted cream and optional chocolate shavings, this pie is a perfect balance of flavors and textures that will leave you wanting more!

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Perfect for any occasion, this pie brings the comforting flavors of malted milk to life in a truly delicious way. The combination of the sweet graham cracker crust, the silky pastry cream, and the light whipped topping makes this a dessert that’s both indulgent and refreshing.

Fun Fact: A Nod to the Old-School Soda Fountains!

Malted milk powder was originally created as a nutritional supplement in the late 1800s, but it gained popularity as a key ingredient in malted milkshakes, commonly served at soda fountains in the 1920s and 30s. This pie pays tribute to that iconic flavor, transforming the classic milkshake into a delightful dessert.

Storage and Reheating Tips

Store any leftovers in the refrigerator for up to 3 days. Keep the pie covered with plastic wrap to maintain freshness. The pie can be served chilled straight from the fridge, so no reheating is necessary!

Cooking Tips

To prevent the graham cracker crust from puffing up while baking, make sure to press it firmly into the pie plate. When making the pastry cream, constant stirring is key to avoid curdling, and be sure to strain it for a silky-smooth texture.

Nutritional Information (Per Serving, Based on 8 Servings):

• Calories: 450 kcal
• Fat: 30g
• Carbohydrates: 45g
• Protein: 7g
• Sugar: 30g
• Sodium: 220mg
• Fiber: 1g

This pie is a creamy, rich treat that offers a fun twist on classic flavors, perfect for anyone who loves the nostalgic taste of malted milk.

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Malted Milk Cream Pie Recipe

Ingredients:

For the Crust:

• 7 oz graham cracker crumbs (1 ½ cups)
• 2 oz granulated sugar (¼ cup)
• 3 oz unsalted butter (melted)

For the Malted Milk Pastry Cream:

• 2 large eggs
• 2 large egg yolks
• 1 ½ oz cornstarch (¼ cup)
• 16 oz whole milk (2 cups)
• 3 oz malted milk powder (½ cup)
• 6 oz granulated sugar (¾ cup)
• 2 teaspoons vanilla extract
• 2 oz unsalted butter

For the Topping:

• 1 ½ oz malted milk powder (¼ cup)
• 12 oz heavy cream (1 ½ cups)
• 1 oz confectioner's sugar (¼ cup)
• ½ teaspoon vanilla extract

Instructions:

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs and granulated sugar in a medium bowl. Pour the melted butter over the crumbs and toss to combine.
2. Prepare the Crust
   Press the crumb mixture evenly into a 9-inch pie plate, making sure to press it firmly on the bottom and sides. Bake the crust for 10-15 minutes, or until golden brown. Once out of the oven, press down any puffy spots and smooth any gaps. Allow the crust to cool to room temperature.
3. Make the Pastry Cream
   In a large bowl, whisk together the eggs, egg yolks, and cornstarch. Set aside with a mesh sieve placed nearby.
4. Scald the Milk
   In a saucepan, whisk together the whole milk and malted milk powder until smooth. Add the granulated sugar and cook over medium heat until the mixture is scalding, just before it reaches a full boil. Remove the pan from the heat.
5. Temper the Eggs
   Slowly whisk the scalding milk into the egg mixture to temper the eggs, then pour everything back into the saucepan. Place the sieve over the bowl from the eggs.
6. Thicken the Custard
   Return the pan to low heat and stir constantly until the custard thickens and just begins to bubble. Remove the pan from the heat as soon as you see a bubble or two, then immediately strain the custard through the mesh sieve into the bowl.
7. Add the Flavorings
   Stir in the vanilla extract and unsalted butter into the hot custard, whisking until the butter melts and everything is smooth. Pour the warm pastry cream into the prepared pie crust and cool for 10 minutes.
8. Chill the Pie
   Cover the custard with a piece of waxed paper or buttered parchment paper to prevent a skin from forming. Refrigerate the pie for at least 2-3 hours, or until fully chilled and set.
9. Make the Whipped Topping
   Whisk the malted milk powder into the heavy cream until no lumps remain. Add the confectioner's sugar and vanilla extract, then whip the mixture to stiff peaks.
10. Assemble and Serve
    Spread the whipped cream evenly over the chilled custard. If desired, top with white or dark chocolate shavings for an extra touch of indulgence. Serve immediately or keep chilled until ready to enjoy!

Optional Variations
You can customize this pie by using chocolate graham crackers for the crust or adding a layer of chocolate ganache beneath the pastry cream. For an extra decorative touch, add chocolate curls or malted milk balls on top of the whipped cream.