Malted Chocolate Pie

YIELD: 4oz Pies

4 1/2" Spring Form Pans

Cooking Spray

COOKIE CRUST

* 2 2/3 Cups Crushes Oreo Cookies (About 25 Cookies)

* 1/3 Cup Melted Butter approx. 120 degrees

*2 Tablespoons Granulated Sugar

PROCEDURE:
 

1. Place cookies in a food processor and puree until cookie consistency is like course sand.
2. Add melted butter and sugar
3. Spray spring form pans thoroughly with cooking spray then place approximately 1/3 Cup
of cookie crumb mix into each pan. Using your fingers evenly press the cookie mixture
into the bottom of pan to form a crust, push into the corners of the pan and work some of
the cookies up along the sides
4. Place on flat sheet pan and bake for 5-6 minutes at 350. Remove from oven and cool

CHOCOLATE MALTED PIE FILLING
• 8 Large Egg Yolks
• 2 1/4 Cup Half & Half
• 10 ounces Semi-Sweet Chocolate (Squares or Chips)
• ½ Cup Malted Milk Powder
• 1 ¼ Teaspoon Pure Vanilla Extract

Procedure:

1. In large bowl, whisk yolks until blended & set aside
2. In saucepan, bring cream to a gentle boil over low heat and then slowly incorporate chocolate
3. Slowly whisk cream and chocolate into egg yolks, be sure not to “cook” the yolks
4. Return to low heat and stir until thick and smooth, reach a temperature of 170 degrees for a puddinglike consistency DO NOT BOIL
5. Remove from heat and sift in malt powder and whisk till smooth and dissolved.
6. Stir in vanilla
7. Cool for 10 minutes or until 130 degrees and then fill pie shell
8. Refrigerate for at least 4 hours to set

MOCHA MOUSSE WHIPPED CREAM
• 1 Cup Heavy Whipping Cream
• ½ Teaspoon Pure Vanilla Extract
• 2½ Tablespoon Granulated Sugar
• 1½ tablespoons Unsweetened Cocoa Powder
• English Toffee Crumbles

PROCEDURE:
1. In large bowl, combine Whipping Cream, Vanilla, Sugar & Cocoa
2. Refrigerate for at least 60 minutes. Refrigerate the whisk too!
3. Beat continuously until stiff peaks form

ASSEMBLY
• Remove pie from spring form pan
• Pipe rosettes of Mocha Mousse Whipped Cream covering the top surface of the pie
• Sprinkle crushed English Toffee on top of Mocha Mousse Whipped Cream
• ½ Teaspoon Pure Vanilla Extract