Non-malted Ovaltine can be swapped in if you don’t like the malted milk flavor.
Pie crust (*See our Tips in the Notes below)
6 tablespoons butter
2 ½ tablespoons vegetable shortening
1 ½ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons granulated sugar
¼ cup ice water, plus 2 tablespoons
4 whole eggs
1 egg yolk
1 ¼ cups granulated sugar
¼ cup chocolate malted Ovaltine
¼ cup “Special” dark cocoa
¼ teaspoon salt
2 tablespoons all-purpose flour
½ cup butter melted (1 stick or 8 tablespoons)
1 cup buttermilk
1 ½ teaspoons vanilla extract
½ pint heavy cream for whipped topping
To make the crust, cut butter and shortening into small pieces and place on a dinner plate then place the plate in the freezer for about 10-15 minutes to harden.
In a food processor, add flour, salt and sugar and pulse a few times.
Add frozen butter and shortening and pulse a few times until butter is pea sized.
Add ¼ cup of ice water and pulse a few times to mix then add some or all of the 2 tablespoons of ice water to form a crumbly dough. You should be able to grab a handful that will stay together when squeezed.
Pour out onto plastic wrap and use the plastic wrap to push in the sides to form a disk. Wrap the disk in that plastic wrap and refrigerate 30 minutes.
After 30 minutes, flour your counter and rolling pin and roll the dough out to about two inches larger than a deep dish 10” pie plate. Our pie plate was 10” across and 2” deep.
See tip in the notes below to make a pre-formed piece of foil before placing the dough into the pie plate.
Lay the dough into the pie plate and gently push down the edges. Cut off any excess and pinch the edges into a decorative edge. I use the knuckle of my left index finger on one side and my thumb and index finger of my right hand for the opposing side and crimp all the way around. Any cracks can be patched with the excess dough you cut off.
Place this into your freezer for 30 minutes.
After 30 minutes, preheat oven to 400 degrees F.
Place the pre-formed foil on top of the frozen shell and fill with pie weights or dry beans. Make sure the beans go up the sides to stop the dough from flopping over. Curl the foil edges around the pie edges.
Bake for 15 minutes then remove to cool. Lift out foil with beans but save foil.
While the shell is cooling, make the filling.
Leave oven at 400 degrees F.
In the bowl of a stand mixer with the paddle attachment, place eggs and egg yolk and beat for two minutes until pale in color.
Add sugar and beat for two more minutes.
Add Ovaltine, cocoa, salt and flour and turn mixer on low, starting and stopping a few times to avoid a dust cloud.
With mixer on low, add melted butter, then buttermilk, then vanilla. Scrape the bowl and paddle and mix to combine.
Pour the batter into the cooled pie shell. Rip pieces of the foil and cover the edges to stop from getting too dark. Bake for 15 minutes at 400 degrees F.
Lower temperature to 350 degrees F and bake for another 35-40 minutes or until center is no longer liquid. A little jiggle is fine as it will cook further once removed from the oven.
Whip cream if using.
Serve warm or chilled with whipped cream.
The easiest way to blind bake a pie shell is to have two pie plates of equal size. Tear off a piece of foil and lay it over the first plate, then use the second plate to press the foil into the first one making the perfect holder for the pie weights. That pre-formed foil can now be used to blind bake the shell.
Premade store-bought pie shells are usually only for 9” pie shells. That would be too small for the amount of filling this pie makes so go with our homemade easy pie dough recipe and use a 10” deep dish pie plate.
Keywords: malted milk, chocolate