Chef Jaime's - Bo's Malt Ball Pie




Pie Dough:
2 cups, all- purpose flour, plus extra for dusting
2 tablespoons, granulated sugar
1/2 teaspoon, kosher salt
10 tablespoons (1 1/4 sticks) unsalted, cold, cubed butter
2 large, egg yolks
4 tablespoons, ice water

Malted Chocolate Cream Filling:
2 cups, heavy cream
1/2 cup, whole milk
1 1/3 cups, malted milk powder or ovaltine
1 tablespoon, vanilla extract
1 teaspoon, kosher salt
4 tablespoons, granulated sugar
5 large, egg yolks
4 ounces, milk chocolate, chopped

Chocolate Whipped Cream:
2 cups, heavy cream
1/4 cup, powdered sugar, sifted
2 tablespoons, cocoa powder
1 tablespoon, vanilla extract
5 ounces, malted milk balls, crushed

Method:
1. Make the pie dough: Combine the flour, sugar, and salt together into a large bowl. Using your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. 
2. Mix the egg yolks and water together in a small bowl and combine. Add the liquid to the flour mixture, reserving 1 tablespoon or so in case you don't need all of it. Quickly mix everything with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough, if needed. The dough is ready when it holds together in a ball when squeezed in your palm. Form the dough into a disk not over working and wrap in plastic to rest. Chill for thirty minutes and up to four days. 
3. Preheat the oven to 350'F
4. Form pie crust immediately after rolling. Line the crust interior with plastic wrap and fill with baking beans. Bake at 350'F for 20-30 minutes. Remove beans and fork bottom of crust. Bake for an additional 5-10 minutes to cook pie crust all the way for a nice light golden color. Cool completely.
5. In a medium saucepan, place milk/cream/malted milk powder/vanilla/salt/and half amount of sugar and bring to a gentle simmer, whisking together not letting mixture scald or clump.
6. In a medium bowl add yolks and other half of sugar. Whisk together. 
7. Temper warm liquids with the yolks. Add back to pan and cook to napp┬┐ stirring not to scramble eggs. 
8. In a clean bowl place all chocolate. 
9. With a fine strainer pour custard over chocolate and whisk to bring together. 
10. Pour chocolate custard into cooled and fully baked pie crust. Refrigerate overnight until custard is completely set.
11. In the bowl of a stand mixer, fixed with the whisk attachment, add all ingredients
12. On medium speed, whip cream mixture until medium stiff peaks form
13. For decoration of pie- follow your heart! Place all of the cream in the middle of your pie and swoosh about to appease your mood. Or you can fit a piping bag with a large french star tip and pipe the cream until all is used or consumed. Garnish with all those lovely crushed malted milk balls.