Malted Dark Chocolate Cream Pie with Cream Cheese Whip


 
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk

Ahhhh happy Pi(e) day! If there’s a week that it’s ok to share three pies in a row, I’m going to go ahead and say that it’s this one! Pie week is waaaay better than birthday week IMO, which is really saying something because damn I love birthday week.

I’ve had this one floating round in my head for a while now - I bought a big jar of malted milk powder to use in a recipe a few months ago and never got around to it, so I’ve been so excited to use it! Since I overcame my fear of crimping pie crust (weirdest fear ever), I have so many fun new recipes in the works I can’t wait to share!

I went with a classic twist on the chocolate cream pie for this recipe - a blind baked pie crust, filled with a dark chocolate pudding, which I spiked with some malted milk powder. I then finished it off with a quick cream cheese whipped cream - I added a teeny bit of cocoa powder to half in order to give some variation in the decoration on the top. And oh my. It is such a winning combo - flaky pie crust, silky chocolate pudding, and then a slightly tangy whipped cream on the top. I took it to friends for dessert and someone told me it was ‘the best chocolate pie they had ever had, but in a pie’. I’ll take that. This pie would be perfect for any occasion - it can easily be made ahead of time and finished off quickly just before you serve. You absolutely do not have to pipe the topping on like I did - a big pile of cream cheese whipped cream on top would be just as amazing.

A few wee tips:

  • Ideally, you want to give your pie dough an overnight rest, but if you’re in a pinch, 2-3 hours in the fridge should be ok.

  • The pudding does need a few hours to cool up and set, so make sure you account for this.

  • If you are making this ahead of time, make sure that you only add the cream cheese whipped cream close-ish to serving so that it is nice and fresh.

  • I like to do this wee trick with my pie dough: After you mix the dough and shape it into discs, rest it in the fridge for about an hour, and then roll it out on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Then you shape it into a disc by folding the edges under, rewrap tightly in plastic, and rest for at least two hours before using. What this step does is make the dough homogenous and therefore easy to work with, but also adds layers through the rolling and folding - the same way puff pastry is laminated. It is definitely an optional step but from my experience it makes the world of difference when it comes to rolling out the dough, and makes the dough really easy to crimp.

  • The pie dough recipe makes a double crust - so enough for two pies. You might as well make the extra while you are at it in my opinion - pie dough freezes well, tightly wrapped, for at least a few months, or lasts a few days in the fridge. Defrost overnight if using from frozen.

 

 

Malted Dark Chocolate Cream Pie with Cream Cheese Whip

- Makes one 9” pie -

Filling recipe adapted from Erin Mcdowell

Pie Dough
2 1/2 cups (310g) Flour
Pinch of Salt
2 tsp (8g) sugar
225g (2 sticks) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar
Egg wash - 1 egg whisked with 1 Tbsp water

Malted Dark Chocolate Filling
650g whole milk
120g heavy cream
250g bittersweet chocolate, chopped (I used 60%)
150g sugar
30g Corn starch
150g malted milk powder
3/4 tsp salt
135g yolks (5 large egg yolks)
2 tsp vanilla bean paste
40g unsalted butter, at room temperature

Cream Cheese Whipped Cream Topping
400g Heavy cream, cold
225g Cream cheese, at room temperature
70g powdered sugar, sifted
1 tsp vanilla bean paste
pinch salt
10g dutch process cocoa, sifted



 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.  (See notes for rolling out dough during resting period)

Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.

Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.

While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.

Place the pie tin on a baking sheet, and place in the oven. Bake for 20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans, and brush the edges and crust with egg wash. Return to the oven and bake for a further 15 to 20 minutes, until evenly golden.

Remove from the oven and allow to cool completely on a wire rack.

DARK CHOCOLATE MALTED MILK CREAM FILLING

Place the milk, cream, and chocolate in a medium saucepan. Place over medium low heat, and whisk until combined and the chocolate has melted. Bring it to a very gentle simmer.

While the chocolate is melting, in a medium bowl, whisk together the sugar, corn starch, malted milk powder, and salt. Add the egg yolks and vanilla bean paste and whisk until well combined - it will look like it is not going to come together, but keep whisking!

Remove the chocolate milk mixture from the heat, and, whisking the egg mixture constantly, pour about half of the chocolate mixture over the egg mixture. Whisk until well combined, then return to the saucepan with the remainder of the chocolate mixture. Return to a medium low heat, and, stirring constantly with a silicone spatula, heat until the mixture thickens and comes to a boil, approximately 4 minutes. You want to see a few large bubbles in the centre of the saucepan. Remove from the heat and stir in the butter, mixing until well combined.

Strain the pudding mixture directly into the cooled pie shell, and smooth with an offset spatula. Place a piece of plastic wrap directly against the surface of the filling to prevent a skin forming. Leave to stand at room temperature for about 45 minutes, then transfer to the fridge to completely chill - 4 hours or overnight.

CREAM CHEESE WHIPPED CREAM

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth. Add the heavy cream, powdered sugar, vanilla bean, and salt, and whip until stiff peaks form. Transfer half of the cream cheese whipped cream to a piping bag fitted with a french star tip. Sift in the cocoa powder, and mix to combine. Transfer to a second piping bag fitted with a french star tip.

Pipe blobs of the chocolate and plain cream cheese whipped cream over the surface fo the pie.

Refrigerate until serving. Store leftovers in the fridge.

Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk

Chocolate Cream Pie with Whipped Peanut Butter Cream


 
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream

It's just me, dropping by with another peanut butter and chocolate combo. Seems like with this autumn situation (that's pretty much winter now, yuck), all that is happening in my kitchen is either a PB / chocolate combo, or something involving apple or pumpkin. Hopefully you like one, or the other, because there's a couple more apple recipes coming your way soon in the coming weeks, and if you don't like peanut butter and chocolate, well that's just on you, because you should ;). Kidding, but you need to give this pie a try, even if you tweak it to suit your liking. 

This is my first ever chocolate pie I've ever made! They aren't really a thing in New Zealand. And what better recipe to use than one from my lovely friend Erin's new book, 'The Fearless Baker', which came out earlier this month! Despite only having met Erin IRL a handful of times, I am super lucky to be able to call her a friend, and am so proud of this amazing book! It's full of all kinds of incredible gems to help you overcome any fear you may have in the kitchen. There's foolproof tips, and recipes for almost every baked good you can imagine. I definitely see a chocolate puff pastry dough happening very soon in my life. Congrats Erin, the book is AMAZING! If you don't have a copy already, you can get your hands on a copy here!

I had my mind blown a couple of times making this recipe. The first was with the pie dough - Erin instructs you to spread smooth peanut butter on some parchment, freeze it, then chop it up and rub it into the flour with the butter. Not only is this genius, but peanut butter pie dough is damn delicious. The dough has a wee nap in the fridge, then is rolled out, used to line a tin, and blind baked. I added a little line of stars as a border, or you can crimp it how you wish! Once the crust has cooled it is filled with a silky chocolate pudding which is super easy to make. The pudding is left for a little bit to set, then the pie is topped with mind blowing ingredient number two: peanut butter whipped cream. I can honestly say that there would have been more on the top of this pie, but I ate a lot of it before it even made it on there. AMAZING. I made this pie over a couple of days - the dough the first day, then baked it and filled it the next day, and finally finished it the day after, which makes it the perfect prepare ahead dish. It would be great for thanksgiving, or just something that comes together quickly for a celebration. Amazing. You need. 

This pie is part of a wee collab organised by the lovely Nate of TermiNatetor Kitchen! A bunch of my faves and I have gotten together to all share pie recipes - I can't wait to give some of them a try! I have popped all of the other links at the bottom of this post! Happy #piesquad party!

A few wee notes:

  • I made 1.5 times the recipe, just so that I had enough dough to do some cut-outs if I wanted. I just went with little stars, which I popped on after I lined the pie dish, and trimmed and folded the crust. I used a little star cut out, but you could use whatever cutout you like, or just crimp the dough edge.

  • This can easily be prepared ahead of time - but put the peanut butter filling on the day you serve. I used a large french tip to pipe on mine!

  • If you aren't a peanut butter person, you can make a regular pie crust for this, or a cookie crust would look great too! Regular old whipped cream on top would be delicious too.

 

 

Chocolate Cream Pie with Peanut Butter Whipped Cream

- Makes one 9" pie -

Reprinted with Permission from 'The Fearless Baker' Copyright Erin Mcdowell, 2017. 
The Fearless baker was published by Houghton Mifflin Harcourt in 2017.

Peanut Butter Pie dough
226g (1 3/4 cups plus 2 Tbsp) all-purpose flour
2.5g (1/2 tsp) salt
102g (1/4 cup plus 2 Tbsp) smooth peanut butter
85g (5 1/2 Tbsp) cold unsalted butter, cut into 1/2 inch cubes
68g (4 1/2 Tbsp) ice water, plus more as needed
Egg wash - 1 egg whisked with 1 Tbsp water

Chocolate Cream Filling
605g / 2 1/2 cups whole milk
121g / 1/2 cup heavy cream
113g / 4 oz chopped dark chocolate
198g / 1 cup granulated sugar
37g / 1/3 cup cornstarch
3g / 1 tsp instant espresso powder
135g / 5 large egg yolks
28g / 2 Tbsp unsalted butter, at room temp
10g / 2 tsp vanilla extract

Whipped Peanut Butter Cream
135g / 1/2 cup smooth peanut butter
25g / 2 Tbsp Granulated Sugar
121g / 1/2 cup heavy cream
3g/ 1/2 tsp vanilla extract

- PROCESS -

PIE DOUGH

Cut a piece of parchment approx 5" x 5", and spread the peanut butter in a 1/2 inch thick later on the paper and freeze until fairly firm, about 1 hour. Cut into cubes and return to the freezer until you add the butter to the dough.

In a large bowl, whisk together the flour and salt. Add the butter cubes and peanut butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces. Continue to work the mixture together until the pieces of butter are about the size of peas. 

Make a well in the centre of the flour mixture. Add 4 1/2 Tbsp ice water and mix to incorporate. Then add more ice water 1 Tbsp at a time and continue mixing until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky - it should hold together easily in a ball but still feel almost dry to the touch. 

Form the dough into an even disk. Wrap tightly in plastic wrap and chill for at least 30 minutes, or up to overnight.

Lightly flour a work surface. Roll out the dough to a circle 1/4 inch thick. Transfer to a 9 inch pie pan, and press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a 1/2 inch overhang all the way around. Chill in the refrigerator for 20 to 30 minutes. If desired, roll out extra dough and use pie stamps or small cookie cutters to make shapes to stick around the rim of the crust.

Crimp the edges of the pie crust, or fold the edge evenly underneath and stick on the cut out shapes using a little egg wash. return to the fridge while you preheat the oven to 425˚f / 218˚c, preferably with a baking stone on the bottom rack. Cut a square of parchment paper slightly larger than your pie pan. 

Prick the chilled dough all over with a fork. Place the parchment over the crust and fill with pie weights or dried beans. 

Bake the crust on the stone or bottom rack just until the edges barely begin to turn golden, 15 to 20 minutes. 

Take the pan out of the oven and remove the parchment and weights. Brush the bottom and crimped edges of the dough with a thin layer of egg wash. 

Return the pie pan to the oven and bake for another 12 to 17 minutes, until the dough is evenly golden brown. Cool completely before filling.

CHOCOLATE CREAM FILLING

In a medium saucepan, heat the milk, cream, and chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture to a gently simmer. Meanwhile, whisk together the sugar, cornstarch, and espresso powder together in a medium heatproof bowl. Whisk in the egg yolks until well combined. 

When the chocolate mixture has come to a simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a silicone spatula, until it gets very thick and comes to a first boil (a single large bubble comes up the the surface in the center of the pudding), 3 to 4 minutes. Stir in the butter and vanilla.

Pour the warm pudding into the cooled pie crush and cover with plastic wrap pressed directly against the surface of the pudding. Let cool at room temperature until the filling is completely set, 35 to 45 minutes. 

PEANUT BUTTER WHIPPED CREAM

In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium - high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Scrape down the bowl if necessary. Add the vanilla and mix to combine. 

Pipe the peanut butter cream onto the pie, or dollop it on and swirl with an offset spatula. 

Refrigerate until ready to serve.

Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream

Scones with Roasted Peaches and Vanilla Bean Whipped Cream


 
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat

I have a wee list in the back of my head that I keep adding to - the list of 'New Zealand things that have the same name, as something American, but are definitely not the same thing'. Scones are the latest thing to land squarely upon this list. When I think of a scone, I think of buttery, flaky layers, and something that isn't too sweet. (I can't use the words 'buttery flaky' together without thinking of this video) 

I was surprised, on arriving in America, that scones here were, in fact, nothing like what I had grown up on. They tend to have a crumbly texture, much less tender than what I would expect, and are often intensely sweet. Similar, but not really. Still yum, but just different. What we refer to as a scone probably draws more similarity to an American 'biscuit' in that the insides are tender and flaky, the result of butter being rubbed into flour until it is just combined, which produces lovely layers when baked. I am actually yet to try an American scone recipe myself (I've been eyeing up some of Rebecca's for a while now), but for now, here's my version. 

Mum makes the best scones. Hands down. They are yet another thing that she can somehow pull out of thin air to feed a crowd. This recipe is based on hers, which is very much a guideline of ingredient quantities. Hers are always super consistent, but I figured for my own sake I would put some numbers next to the ingredients so mine bear a resemblance to the batch before them. 

Seeing as we are smack bang in the middle of stone fruit season, I topped these with some of my favourite things - roasted fruit, and vanilla bean whipped cream. Roasting fruit, particularly when it is at it's peak, brings out the most amazing flavour, and really allows the fruit to shine. I love to do a big batch after a visit to the farmer's market, and use it on lots of things throughout the week - over yoghurt with granola, in smoothies, and straight off the spoon. The roast peaches pair perfectly with the pillowy vanilla bean whipped cream, and stand up perfectly against the fairly savoury scone. This is a perfect morning or afternoon tea treat if you have guests - or if you like, the scones are just as amazing with some butter and good quality jam.

A few wee notes:

  • Roast the peaches slightly ahead of time to give them time to cool.

  • I peel my peaches by cutting a cross in the bottoms, then putting them in boiling water for about 30 seconds, then transferring to an ice bath - the skins should slip right off! Alternatively you can use a veggie peeler.

  • This recipe makes 8 large scones - feel free to cut them smaller if you would like, just make sure that you adjust the baking time accordingly.

 

 

Roasted Peach Scones with Vanilla Bean Whipped cream
- Makes 8 large scones -

 

Roasted Peaches
6 large peaches, peeled, and cut into segments
1/2 cup (100g) raw sugar (adjust this amount if necessary depending on the sweetness of your peaches)
1 tsp vanilla paste

Scones
4 cups (600g) flour
5 tsp baking powder
2 sticks (225g) unsalted butter, diced into cubes and frozen
1 cup (240ml) whole milk
Cream to brush tops

Vanilla Bean whipped cream
2 cups (480ml) heavy whipping cream
1 tsp vanilla bean paste

 

- PROCESS -

ROASTED PEACHES

Preheat the oven to 400˚f / 200˚c. Line a baking sheet with parchment paper. 

In a medium bowl, toss together the peach segments, sugar, vanilla paste, and salt. Spread evenly on the baking sheet. 

Bake the peaches for 20 minutes, or until bubbling and tender. Remove from the oven and allow to cool completely on the baking sheet. 

These can be made up to 3 days in advance and stored in the fridge.

SCONES

Preheat the oven to 400˚f / 200˚c. Line a baking sheet with parchment paper.

In a large bowl, sift together the flour and baking powder. Rub the frozen butter in using your fingertips until well combined, with a few lumps remaining. Add the milk, and mix with your hands until it forms a cohesive dough. Turn out onto a lightly floured work surface. Pat into a rectangle using your hands. Fold the top third of the dough down to two thirds of the way down, and then fold the bottom third on top of it - as if you were folding a letter. Pat the dough out into a rectangle again, turn the dough 90 degrees, and repeat the letter fold again. Repeat one more time, before patting out into a rectangle once more. 

Cut the dough into 8-10 even pieces, dusting the bottom lightly with flour before placing on the baking sheet. Brush the tops of the scones with a little heavy cream.

Bake the scones for 25-30 minutes, until golden brown and no longer doughy. Allow to cool on a wire rack before serving.

ASSEMBLY

Place the whipping cream and vanilla bean paste in a bowl. Whip until soft peaks form, either using an electric mixer, or a whisk. 

Slice each scone in half using a bread knife, apply a generous layer of cream, and top with peach slices. Serve immediately. 

Store leftovers separately, and assemble as you are ready to eat.

 

Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat