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Malted Milk Ball Pie: A Decadent No-Bake Dessert

Malted Milk Ball Pie

A decadent no-bake pie with a chocolate crumb crust, creamy malted filling, and crunchy chopped malted milk balls. Chill it for at least 4 hours, or overnight for the firmest slices.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 crust Prepared 9-inch chocolate crumb crust
  • 8 ounces Cream cheese, softened
  • 14 ounces Sweetened condensed milk
  • 1/2 cup Malted milk powder
  • 8 ounces Frozen whipped topping, thawed
  • 1 cup Malted milk balls, coarsely chopped
Garnish
  • As desired Additional malted milk balls

Method
 

Step-by-Step
  1. Soften the cream cheese to room temperature. Beat it in a large bowl until completely smooth.
  2. Gradually beat in the sweetened condensed milk, scraping the sides of the bowl as needed. Mix in the malted milk powder until the filling is smooth and fully incorporated.
  3. Carefully fold in the thawed whipped topping until no large white streaks remain. Use a gentle motion so the filling stays light and fluffy.
  4. Fold in the coarsely chopped malted milk balls, distributing both small and large pieces throughout the filling. Spoon the mixture into the prepared chocolate crust and smooth the top.
  5. Cover the pie and refrigerate it for at least 4 hours. For the firmest texture and cleanest slices, chill it overnight.
  6. Add extra malted milk balls just before serving. Slice with a knife warmed briefly under hot water and dried thoroughly for neat portions.

Notes

Use room-temperature cream cheese and add the condensed milk gradually to help prevent lumps. Chop the malted milk balls unevenly so smaller pieces blend into the filling while larger pieces provide crunch. Keep the covered pie refrigerated.