Chocolate Meringue Pie Recipe With Malt

The Chocolate Meringue Pie Recipes upps the ante by adding a thick malt to the mix.

Chocolate Meringue Pie Recipe

Thick malt is just one special ingredient in this Chocolate Meringue Pie Recipe.

Photo Courtesy Sasquatch Books

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A perfect resource for egg lovers of all types, Put An Egg On It (Sasquatch Books, 2013) features over 70 recipes for breakfast, lunch, dinner, snacks, and desserts — all with eggs as a featured ingredient. Lara Ferroni creates tasty twists on classic comfort foods, and proves that eggs make almost every dish better! This excerpt from “Sweets," this Chocolate Meringue Pie Recipe adds malt for a chocolate overload!

You can purchase this book from the Capper's Farmer store: Put An Egg On It.

More from Put An Egg On It:
Brussels Sprouts Hash Recipe
Caramelized Monte Cristo Recipe With Fried Egg
Potato Salad Recipe With Sorrel and Eggs

Chocolate Meringue Pie Recipe With Malt

If you only indulge in dessert now and then, you may as well go all out and make it this pie. The chocolate, the malt, the meringue ...  all favorites on their own, they become a magical cloud of deliciousness when mixed together. The only things missing are the puppies, rainbows, and unicorns.

Makes one 9-inch pie

1/2  cup sugar
1/4  cup cornstarch
1/2  teaspoon salt
4 egg yolks
3 cups whole milk
1/2 cup plus 2 tablespoons barley malt extract powder or malt powder (such as Ovaltine), divided
7 ounces fine-quality bittersweet chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 premade 9-inch chocolate cookie piecrust
Italian Meringue

Whisk the sugar, cornstarch, salt, and egg yolks in a medium, heavy-bottomed saucepan until combined.

In a small bowl, whisk the milk and ½ cup of the malt powder, then stream it into the egg mixture. Bring to a simmer over low heat, whisking constantly, until the mixture just thickens.

Force the filling through a fine-mesh sieve into a large bowl, then add in the chocolate and butter. Let sit for 2 minutes without stirring, then whisk to combine. Whisk in the vanilla. Wrap the bowl with plastic wrap touching the surface of the mixture and refrigerate to cool completely, about 2 hours.

Spoon the filling into the crust. Depending on the size of your crust, you may have a bit of leftover filling, but I’m sure no one will mind polishing the last little bit! Loosely cover and refrigerate for at least 6 hours to allow the filling to set.

Make the meringue just before you’re ready to serve. Fold the remaining 2 tablespoons malt powder into the meringue, then pipe or spread it over the top of the pie. Brown the meringue lightly with a kitchen torch if desired.

Italian Meringue

If you’re concerned about the raw egg whites in this Basic Meringue recipe above, you can make this Italian meringue, which uses a hot sugar syrup that cooks the eggs.

Makes about 3 cups meringue

3 egg whites, at room temperature
Tiny pinch of salt or cream of tartar
3/4 cup sugar

If you’re concerned about the raw egg whites in this Basic Meringue recipe above, you can make this Italian meringue, which uses a hot sugar syrup that cooks the eggs.

Heat the sugar and 3 tablespoons of water over low heat until the sugar melts and reaches 240 degrees F.

Whisk the egg whites in a very clean bowl until they’re just a bit foamy, then sprinkle in the salt (it will help the whites hold their form). Beat the whites with a whisk or the whisk attachment on a mixer until soft peaks form, about 3 minutes. Then slowly pour the hot sugar syrup into the egg white as you continue to beat for another 3 minutes, until the meringue is cold.

Reprinted with permission from Put An Egg On It: 70 Delicious Dishes that Deserve a Sunny Topping by Lara Ferroni and published by Sasquatch Books, 2013. Buy this book from our store: Put An Egg On It.