Malted Chocolate Buttermilk Pie (Print Version)
# Ingredients:
→ Pie Crust
01 -
85 grams unsalted butter, chilled and cubed
02 -
32 grams vegetable shortening, chilled and cubed
03 -
190 grams all-purpose flour
04 -
3 grams salt
05 -
6 grams granulated sugar
06 -
60 millilitres ice water, plus up to 30 millilitres as needed
→ Chocolate Malted Buttermilk Filling
07 -
4 large eggs
08 -
1 large egg yolk
09 -
250 grams granulated sugar
10 -
30 grams chocolate malted Ovaltine
11 -
30 grams special dark cocoa powder
12 -
1 gram salt
13 -
16 grams all-purpose flour
14 -
115 grams butter, melted
15 -
240 millilitres buttermilk
16 -
7.5 millilitres vanilla extract
→ Whipped Topping
17 -
240 millilitres heavy cream
# Instructions:
01 -
Cut the butter and vegetable shortening into small pieces. Spread them on a plate and place in the freezer for 10–15 minutes to firm up.
02 -
Combine flour, salt, and sugar in a food processor. Pulse briefly to blend.
03 -
Add the chilled butter and shortening to the food processor. Pulse until the butter pieces are roughly the size of peas.
04 -
Add 60 millilitres ice water and pulse to combine. If needed, add up to 30 millilitres more water, just until the dough clumps when pressed together.
05 -
Transfer the dough to plastic wrap. Gather into a disk, wrap tightly, and refrigerate for 30 minutes.
06 -
Lightly flour the work surface and rolling pin. Roll the dough into a circle about 5 centimetres larger than a 25-centimetre deep-dish pie plate.
07 -
Fit the dough into the pie plate, gently pressing in and shaping the edges decoratively. Patch any cracks with excess dough, then freeze the shaped shell for 30 minutes.
08 -
Preheat oven to 200°C. Place a sheet of shaped aluminium foil over the frozen dough and fill with pie weights or dried beans, making sure weights come up the sides. Bake for 15 minutes, then carefully remove the foil and weights. Cool the blind-baked shell. Reserve the foil.
09 -
Using a stand mixer fitted with the paddle attachment, beat eggs and yolk for 2 minutes until pale. Add the granulated sugar and mix for another 2 minutes. Blend in Ovaltine, cocoa powder, salt, and flour on low speed.
10 -
With mixer on low, gradually add the melted butter, followed by the buttermilk and vanilla extract. Scrape the bowl and mix until fully incorporated.
11 -
Pour the filling into the cooled pie shell. Protect the edge with pieces of reserved foil. Bake at 200°C for 15 minutes.
12 -
Reduce oven temperature to 175°C and continue baking for 35–40 minutes, or until the centre is set but still slightly wobbly.
13 -
Whip the heavy cream to soft peaks for serving.
14 -
Serve slices warm or chilled, topped with freshly whipped cream.
# Notes:
01 -
Freezing the pie shell before blind baking helps prevent shrinkage and ensures a crisp base.
02 -
Protecting the crust edges with foil during baking prevents excessive browning.
03 -
A slightly jiggly centre is optimal—the pie will finish setting as it cools.