- 200 gram dry cookies (such as Maria cookies or Graham crackers)
- 100 gram dairy butter
- 1 teaspoon ground cinnamon
- 1 egg white
- pinch of salt
- 200 gram sugar
- 5 tablespoons cornstarch
- 2 tablespoons cocoa powder
- half teaspoon salt
- 2 eggs
- 3 egg yolks
- 700 ml full fat milk
- 150 gram dark chocolate
Kitchen equipment needed
- spring form (24 cm – 9.4 inch)
- silicone kitchen brush
- rolling-pin or food processor (for crumbling the cookies)
- medium-sized pan
- small sauce pan
- silicone spatula
Preparation — 15 minutes
Pre-heat the oven to 190 degrees Celsius or 375 degrees Fahrenheit.
Coat a spring form with butter and set aside. Crumble the cookies, you can use a food processor or a rolling-pin. If you’re using a rolling-pin it would be easier to add the cookies to a zip-lock bag.
Slowly melt the butter in a small saucepan and let it cool off slightly. Combine the cookie crumbs and melted butter, 1 egg white, ground cinnamon and a pinch of salt. Create a pie crust by adding the mixture into the spring form.
Bake the pie crust for about 10 minutes in the oven, or until the crust if beautiful golden brown. Let it cool off completely.
Finishing the chocolate malteser pie — 15 minutes + waiting time
Slowly heat the milk a medium-sized pan. Combine sugar, half teaspoon salt, egg yolks, cornstarch and cocoa powder in the bowl of your standmixer. Add the eggs one by one, until you’ve reached a smooth mixture.
Chop the dark chocolate into smaller pieces and add it to the warm milk. Meanwhile keep on stirring the egg mixture and slowly pour in the warm milk. It’s important to keep stirring to prevent it from creating lumps. Pour the mixture back into the medium-sized pan and again keep on stirring to prevent it from burning. It will take about 5 to 10 minutes and make sure the mixture has thickened enough (as shown in the photo).
Transfer the pan to cold water and keep on stirring for about 10 minutes so the filling will cool off more quickly. As soon as it has cooled off a bit, you can add the filling to the pie crust. Let it cool off a bit more and then add the maltesers into the filling. Cover the pie with cling film and refrigerate for at least 3 hours. Enjoy!