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    Home » Recipes » Pies & Tarts

    Malted Chocolate Panna Cotta Pie

    16 October 2021 by Becky at Fikabröd Leave a Comment

    Malted Chocolate Panna Cotta Pie
    Yield: 8–10 servings (one 9" pie)

    Oreo Crust

    Ingredients:

    • 24 Oreos
    • pinch of kosher salt
    • 4 Tbsp (57g) unsalted butter, melted

    Directions:

    1. Heat oven to 350°F.
    2. Put Oreos and salt in food processor. Pulse until cookies are fine crumbs.
    3. Drizzle melted butter onto crumbs. Pulse to combine. Press crust mixture into the bottom and up the sides of a shallow 9-inch pie pan.
    4. Place pan on a baking sheet, then put in oven. Bake crust until edges are set, about 15 minutes. Transfer pie pan to wire rack and cool completely.

    Malted Chocolate Filling

    Ingredients:

    • 1 cup (227g) whole milk
    • ¾ cup (170g) heavy cream
    • 1 Tbsp Telephone Brand Agar-Agar Powder
    • 2 Tbsp granulated sugar
    • ¼ cup (46g) Soda Fountain Malted Milk Powder
    • 1 Tbsp natural unsweetened cocoa powder
    • ¾ tsp salt
    • 1 ½ tsp vanilla extract
    • 3 ounces (85g) bittersweet or semisweet chocolate, finely chopped

    Directions:

    1. Once the crust is totally cool, start on your panna cotta. In a medium pot, lightly whisk together milk, cream, and agar-agar powder. Let sit for 5 minutes.
    2. In a small bowl, whisk together sugar, malted milk powder, cocoa powder, and salt.
    3. Bring dairy mixture to a gentle simmer over medium-low heat, whisking occasionally.
    4. Add dry ingredients and vanilla, whisking until sugar is dissolved. (This should only take a minute or two.)
    5. Add chopped chocolate, increase heat to medium, and whisk constantly while chocolate melts and mixture starts to thicken and bubbles begin to appear. Allow to boil while whisking constantly for 2–3 minutes.
    6. Remove from heat. Let mixture cool at room temperature for 5–7 minutes, stirring regularly.
    7. Pour slightly cooled, slightly thickened mixture into prepared crust, smoothing top with an offset spatula or the back of a spoon.
    8. Chill in fridge until firm, at least 1 hour.

    Decoration

    Ingredients:

    • malted milk balls*
    • edible sparkle dust, optional

    *We used about 7 ounces (200g) of Whoppers

    Directions:

    1. Top set pie with malted milk balls. You can leave ‘em whole, chop ‘em up, or meticulously cut them in half to form a design like we did! Decorate some malt balls with edible sparkle dust, if you like.
    2. Store any leftovers in the fridge.

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Inspired by: Erin Jeanne McDowell (for Food Network)
    Vegetarian panna cotta adapted from: Food52
    « Brownie Pecan Pie
    Sawdust Pie »

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    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

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