• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fikabröd

  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
menu icon
go to homepage
  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Subscribe / Gift
    • Past Box Shop
    • What’s Inside
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Pies & Tarts

    Malted Chocolate Panna Cotta Pie

    16 October 2021 by Becky at Fikabröd Leave a Comment

    Leave a Review
    Print

    Malted Chocolate Panna Cotta Pie

    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Yield: 8–10 servings (one 9" pie) 1x

    Ingredients

    Scale

    Oreo Crust:

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

    Malted Chocolate Filling:

    • 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

    Decoration:

    • malted milk balls [1]
    • edible sparkle dust, optional

    Instructions

    Oreo Crust:

    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:

    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:

    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.

    Notes

    1. We used about 7 ounces (200g) of Whoppers for our design.

    Inspired by: Erin Jeanne McDowell (for Food Network)
    Vegetarian panna cotta adapted from: Food52

    Did you make this recipe?

    We can’t wait to see what you bake, so tag us @fikabrodbox!

    « Cranberry-Lime Pie
    Sawdust Pie »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    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 →

    My Current Favourites

    • Cheese Tea Sandwich Cookies
    • Aish el Saraya (Levantine “Bread of the Palace”)
    • Lemon Curd Tart with Gluten-Free Fonio Crust
    • Lychee-Strawberry Cookies

    More Deliciousness

    • Babkas
    • Biscotti
    • Biscuits
    • Biscuits (Cookies/Crackers)
    • Blondies
    • Brownies
    • Buns & Rolls
    • Cakes
    • Cakesicles & Cake Pops
    • Cheesecakes
    • Cobblers
    • Coffee Cakes
    • Confectionery
    • Cookies
    • Cornbread
    • Crackers & Crunchies
    • Cupcakes
    • Doughnuts
    • Gift Guides
    • Macarons
    • Midsommar
    • Mini Pies & Pop Tarts
    • Muffins
    • No-Bake
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • Spreads & Frostings
    • Stuffed Cookies
    • Traybakes
    • Whoopie Pies
    • Yeast Breads

    Keep in Touch

    Join our email list for a discount on your first order, plus updates, recipes, & more!
    * = required field

    Footer

    ↑ back to top

    Yum Yummy Yum

    • Subscribe
    • Past Box Shop
    • Previous Boxes
    • Recipes

    Let’s Be Pals

    Fikabröd is proud to be a
    woman-owned small business 💙

    Fikabröd

    • Contact
    • FAQ
    • Privacy Policy
    • Terms & Conditions

    © 2019–2025 Fikabrod, LLC
    All Rights Reserved

    This website uses cookies to ensure you get the best experience on our website. By continuing to use our website, you consent to all cookies in accordance with our Privacy Policy.Got it!Privacy policy