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Chocolate Malted-Milk Pie by www.country-cooking.com
--------------------------------CRUMB CRUST--------------------------------
1 1/4 c Chocolate wafer cookie
- crumbs, crushed fine
- (about 26 cookies)
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.
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