Chocolate Mallow Malt Pie

A few years ago a friend sent me a vintage copy of Best of the Bake-Off Collection, a book with 1,000 Bake-Off recipes dating back to the fifties. It’s a fun little cookbook, and was the inspiration for this pie.


The book doesn’t give the year, but the original recipe is credited to Ruth Lasky of San Bernadino, CA who entered it in the Senior Division back when the Bake-Off had divisions by age. Lasky filled a fully baked pie crust with a mixture of melted marshmallows and milk (for stability), whipped cream, chocolate, and a touch of malted milk powder to give the pie a malt shop flavor.

Chocolate Mallow Malt Pie

The pie was so simple that Fuzz and I assembled it in a matter of minutes. We used a regular baked pastry crust, but I think an Oreo crumb or graham cracker crumb crust would be just as good. We also substituted 3 ounces of chopped semisweet chocolate for the chocolate chips.

UPDATE:  Thanks so much to Megan at Megan’s Sweet Life for making the pie, too!!  Check it out on Megan’s Sweet Life.

Chocolate Mallow Malt Pie
Prep time
Cook time
Total time
Chocolate Marshmallow Malt Pie is made with melted marshmallows, chopped chocolate, malt powder and heavy cream.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 1 9 inch baked pie shell
  • 1/2 cup whole milk
  • 8 ounces (by weight) marshmallows
  • 1/2 scant teaspoon kosher salt
  • 1/2 cup semisweet chocolate chips (I used 3 oz chopped semisweet from Trader Joe's)
  • 3 tablespoons malted milk powder (Carnation)
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Sweetened whipped cream for garnish – you can use whipped topping or whip up another 1 cup cream with 2-3 tablespoons of powdered sugar and a 1 teaspoon of vanilla
  1. In the top of a double boiler, heat the milk, marshmallows and salt, stirring constantly, until the marshmallows are melted.
  2. Remove from heat and add the chocolate chips. Stir until smooth and let cool to room temperature. When cool, stir in the malted milk powder.
  3. In a chilled metal bowl using chilled beaters, beat the cream until stiff peaks just begin to form. Beat in vanilla.
  4. Fold whipped cream into chocolate mixture. Transfer the mixture into the baked pie shell. Chill for several hours or until set.
  5. Before serving, pipe sweetened whipped cream or whipped topping around the edges and garnish with chocolate shavings, mini chips or chocolate syrup.
The pie freezes quite well!

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  1. Darlene says

    That pie has my dad’s name written all over it! After reading the directions, it really does look like it would take no time to make.

  2. stephanie says

    Ohhh! This is a lot like my neighbors recipe. Hers has a bottom layer of ice cream with chopped malted milk balls…I think she said it was from TOH. We love when she makes it.

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