Salted, Malted Chocolate Pie

serves 8-10

If there’s one food I’ve been consistently obsessed with, it’s chocolate. I grew up on my nanny’s old-school chocolate milkshakes, and few things feel more nostalgic than a chocolate malt from a diner.

Ironically, I hated malt as a kid—I thought it ruined a perfectly good milkshake. But as an adult, I’ve come around. Malted milk powder adds a subtle, toasty sweetness that pairs beautifully with deep chocolate.

Most chocolate cream pies lean pudding-like, but I’ve always preferred a silkier, mousse-like texture. Instead of going the finicky French silk route, this version uses a simple ganache mousse: hot cream + chocolate + whipped cream, with espresso powder, Dutch cocoa, and malt added to deepen the flavor. It sits in a salty pretzel crust that ties it together with just the right crunch. Bonus: it stays delicious for days in the fridge…if it lasts that long.

WHAT YOU’LL NEED

INGREDIENTS

Pretzel Crust

  • 1 cup (120 g) finely crushed pretzels (120 g), from ~2½–3 cups whole pretzels

  • 8 tbsp unsalted butter, melted (113 g)

  • 3 tbsp light brown sugar (40 g)

  • ½ tsp Diamond Crystal kosher salt (or ¼ tsp Morton kosher salt)

Ganache-Mousse Filling

  • 6 oz chopped semi-sweet chocolate (170 g), ideally 50–55% cacao; avoid 60% or higher

  • 2 tbsp Dutch-process cocoa powder, sifted if clumpy (14 g)

  • 3 tbsp malted milk powder (like Nestlé Carnation), original—not chocolate flavor

  • ¼ tsp espresso powder

  • ¼ tsp kosher salt

  • 1 cup heavy cream, heated for ganache (245 g)

  • 1 cup heavy cream, for whipped cream (245g)

  • ⅓ cup powdered sugar (40 g)

  • 1 ½ tsp vanilla extract

Toppings

  • Flaky salt, like Maldon

  • Additional whipped cream, if desired

  • Maraschino cherries, optional

DIRECTIONS

Make the Crust

  1. Preheat oven to 350°F (175°C).

  2. Mix crushed pretzels (crush using a food processor or by placing in a zip-top bag and rolling with a rolling pin), melted butter, brown sugar, and salt.

    Note: If you’re using a ceramic pie dish as seen in the photo, line the bottom with parchment and grease well. High-butter crusts like this tend to stick in ceramic dishes. If using a glass, metal, or disposable pie pan, you can skip this step.

  3. Press firmly into a 9-inch pie dish, pressing into the bottom and sides evenly. Bake for 10-12 minutes, or until golden and set. Cool completely.

Make the Ganache-Mousse

  1. Place chopped chocolate in a large heatproof bowl.

  2. In a separate small bowl, whisk together cocoa powder, malted milk powder, espresso powder, and salt.

  3. In a small saucepan, whisk this dry mix with 1 cup of heavy cream until smooth. Place over medium-low heat and whisk until the mixture is steaming (but not boiling).

  4. Pour the hot cream mixture over the chopped chocolate, ensuring all chocolate is submerged. Let sit undisturbed for 2 minutes, then gently stir with a spatula until smooth and glossy. Let cool to room temperature.

  5. Whip 1 cup cold heavy cream with the powdered sugar and vanilla extract to soft peaks. Avoid overwhipping—you want soft, billowy peaks.

  6. Gently fold the whipped cream into the cooled ganache in 2 additions until fully combined.

    Note: If you want to do a piped topping like you see in the photo, set aside about 1 ½ cups of the mousse. Transfer to an airtight container, press plastic wrap directly on the surface, and chill. Once it sets (after a few hours), you can pipe it on top. I used a medium closed star tip.

  7. Pour the mousse into the cooled crust, smooth the top, and chill for at least 6 hours or overnight.

  8. Top with flaky salt, whipped cream, and maraschino cherries, if desired.

RECIPE NOTES & TIPS

  • Serving Tip: For the cleanest slices, run a sharp knife under hot water and wipe between cuts.

  • The type of chocolate really matters here. Avoid anything 60% cacao or higher—it can taste too bitter and overpower the malt. I love Valrhona 55% for its deep, balanced flavor, but Ghirardelli Semi-Sweet Chocolate Bars work great too and are easy to find in most stores.

  • If you want to add the whipped cream topping, make it fresh the day you plan to serve for the best texture. I usually whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract to stiff peaks.

  • Different pretzel brands absorb moisture differently, so if the mixture feels overly dry or crumbly, you may need to add a bit more melted butter. Pretzel crusts tend to dry out more than graham cracker crusts, so they benefit from a slightly higher butter ratio to stay cohesive and crisp.

  • This pie actually tastes even better after a day or two in the fridge. It keeps well for up to 5 days when covered and refrigerated.