- 400g Maltesers
- 60g unsalted butter, melted
- 500ml double cream
- 4 tbsp malt powder
- 300g Malteser chocolate bars, chopped up
- 100g dark chocolate, chopped up
- 300ml double cream
- 1 tsp vanilla extract
- 50g Maltesers
- Line the base and sides of the cake tin with greaseproof paper – use oil to stick as butter will chill too much and make removing the pie difficult.
- Using a food processor blitz 400g Maltesers into crumbs.
- Make the crust: put the melted butter into a bowl and add the Malteser crumbs, then mix well. Press into the cake tin, and push down evenly with the back of a spoon until the bottom and sides are completely covered- come right the way up to the top of the tin. Set aside to chill in the fridge.
- Make the filling: in a medium pan add the cream and malt powder and heat until nearly boiling. Remove from the heat and add the chocolate, stirring until everything has melted together and has a smooth, silky consistency. Set aside to cool a little before pouring into the tin – the mix will come right up to the top. Leave to set for a minimum of 4 hours, ideally overnight.
- To serve: remove the pie from the tin and transfer onto a serving plate. Whip the double cream and vanilla together to soft peaks. Spoon over the chocolate filling, evenly covering the surface. Bash the remaining Maltesers and sprinkle over the top.
This article and recipe adapted from this site