Malted Chocolate Panna Cotta Pie

Learn to make a luscious meringue pie loaded with chocolate flavor. A press-in cookie crust is the easy base for a chilled filling based on panna cotta, the Italian pudding that gets its famously silky texture from a combination of cream and gelatin. A topping of malted milk balls is the perfect crunchy contrast.
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  • Level: Easy
  • Total: 2 hr 40 min (includes chilling time)
  • Active: 25 min
  • Yield: One 9-inch pie
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Chocolate Crumb Crust:

1 3/4 cups chocolate wafer cookie crumbs

1/4 cup sugar

1/2 teaspoon fine sea salt

6 tablespoons unsalted butter, melted

Malted Chocolate Filling:

1/4 cup cold water

1 tablespoon powdered unflavored gelatin

3/4 cup whole milk

1/2 cup sugar

3 tablespoons malted milk powder

1 tablespoon unsweetened cocoa powder

3/4 teaspoon fine sea salt

3 ounces bittersweet or semisweet chocolate, very finely chopped

1 cup heavy cream

1 1/2 teaspoons vanilla extract

Malted milk balls for garnish


  1. Preheat the oven to 350 degrees F. Place a shallow pie plate on a baking sheet.
  2. For the chocolate crumb crust: Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the melted butter; the crust should easily hold together in clumps when you press it between your fingers.
  3. Press the crust evenly into the base of the pie plate. When you’ve made an even layer in the bottom of the pan, begin to press it up the sides; use the bottom of a small dry measuring cup to help press it in evenly.
  4. Bake until the crust smells toasty and appears set, 15 to 17 minutes. Cool completely.
  5. For the malted chocolate filling: Place the water in a small bowl and sprinkle the gelatin over the surface. Let sit while you make the rest of the filling.
  6. In a medium saucepan, heat the milk over medium heat. In a small bowl, whisk the sugar, malted milk powder, cocoa powder and salt, then sprinkle it into the pan. Cook, stirring constantly, until the sugar is dissolved. Stir in the chocolate and cook over medium-low heat until the chocolate is fully melted.
  7. Add the bloomed gelatin to the pan and stir until melted. Stir in the heavy cream and vanilla, then gently pour the mixture into the cooled crust. Refrigerate until the panna cotta is firm and set, at least 2 hours.
  8. Top the set filling with malted milk balls and serve. 
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