Gluten-Free Chocolate Mallow Malt Pie

Prep: 20 minCook: 4 hr1 pie (8 slices)mediumAmerican
Chocolate Mallow Malt Pie with Whipped Cream

A rich no-bake pie that combines melted marshmallows with chocolate and malted milk powder in a fluffy mousse-like filling. The marshmallows create a uniquely smooth texture while malted milk adds nostalgic flavor reminiscent of classic malt shop treats. Perfect for summer entertaining when you want an impressive dessert without turning on the oven. The filling sets to a light, airy consistency that contrasts beautifully with the crisp baked crust and dollops of sweetened whipped cream.

VegetarianGluten-FreeNut-Free

Ingredients

Yield: 1 pie (8 slices)
  • 1 9 inch baked pie shell
  • ½ cup whole milk
  • 8 ounces marshmallows, by weight
    marshmallow fluff1/2 cupgeneral

    Use half the amount of fluff as marshmallows

    Full guide →
  • ¼ teaspoon kosher salt, scant
  • ½ cup semisweet chocolate chips
  • 3 tablespoons malted milk powder
    chocolate malt powder1:1flavordairy-free

    Creates double chocolate version

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • sweetened whipped cream, for garnish(optional)

Instructions

  1. 1

    Heat milk, marshmallows and salt in double boiler, stirring constantly, until marshmallows melt

  2. 2

    Remove from heat and add chocolate chips, stir until smooth and cool to room temperature

  3. 3

    Stir malted milk powder into cooled chocolate mixture

  4. 4

    Beat cream in chilled bowl with chilled beaters until stiff peaks just begin to form

  5. 5

    Beat vanilla into whipped cream

  6. 6

    Fold whipped cream into chocolate mixture

  7. 7

    Transfer mixture into baked pie shell

  8. 8

    Chill for several hours until set

  9. 9

    Pipe sweetened whipped cream around edges before serving

  10. 10

    Garnish with chocolate shavings, mini chips or chocolate syrup

Tips

Tip 1

Use chilled bowl and beaters when whipping cream for best volume and stability

Tip 2

Let chocolate mixture cool completely before folding in whipped cream to prevent deflating

Tip 3

For extra richness, try using dark chocolate chips instead of semisweet

Good to Know

Storage

Refrigerate covered up to 3 days. Best served within 2 days for optimal texture.

Make Ahead

Can make filling and assemble pie up to 1 day ahead. Add garnish just before serving.

Serve With

Serve chilled. Use sharp knife dipped in warm water and wiped clean between slices for neat cuts.

See pairing guide →

Common Mistakes

Watch

Cool chocolate mixture completely before folding in cream to avoid deflating the mousse

Watch

Don't overbeat the whipped cream or it will become grainy and won't fold smoothly

Substitutions

Dairy-Free Swaps

malted milk powder→
chocolate malt powder1:1flavordairy-free

Creates double chocolate version

heavy cream→
coconut cream1:1dairy-freedairy-free

Chill can overnight first

Full guide →

General Alternatives

marshmallows→
marshmallow fluff1/2 cupgeneral

Use half the amount of fluff as marshmallows

Full guide →
Find more substitutions →

FAQ

Can I use mini marshmallows instead of regular ones?

Yes, mini marshmallows work perfectly and may melt slightly faster. Use the same weight measurement for best results.

What if I don't have malted milk powder?

You can substitute with chocolate milk powder or omit entirely for a pure chocolate marshmallow pie, though you'll lose the distinctive malt flavor.

How long does this pie keep in the refrigerator?

The pie stays fresh for up to 3 days covered in the refrigerator, though texture is best within the first 2 days of making.