In a stand mixer with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes. Add the egg yolk and vanilla, and mix on medium to combine. Add the flour, nutmeg and salt, mixing on low until incorporated. Add the milk and mix for one more minute. Stir in the chopped chocolate.
Take the dough and press it into your pan. Chill for at least 30 minutes.
Preheat oven to 350°F/175°C. Parbake your crust for 15 minutes until a light golden brown.
Once the crust is cool, use the egg white from the dough to brush the base.
Make Brownies
In a medium bowl, combine butter, oil and chocolate. Set over a double boiler and stir, until it has completely melted. Let cool.
Add the sugars and vanilla and mix well. Then add the eggs, one at a time, mixing well after each addition. Add the flour, cocoa powder, malted milk powder, and salt.
Preheat oven to 350°F/175°C. Pour the batter into the base and bake for 45-50 minutes.
Whipped Cream
In a stand mixer with the whisk attachment or using a handheld whisk, whip the heavy cream on medium-high speed until you have stiff peaks.
Slowly pour in the sugar. Use immediately
Notes
The chocolate chip crust is adapted from The Book on PieMy recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Storage: Keep the pie in the fridge for up to 4 days. You can freeze slices for up to 3 months, just defrost in the fridge overnight.