Malted Milk Ice Cream Pie

• Crust:
• 1 2/3 cups crushed chocolate wafers (from about 24 cookies)
• 1/4 cup sugar
• 4 tablespoons unsalted butter, melted and cooled
• Filling:
• 2 1/2 cups malted milk balls
• 2 quarts vanilla ice cream, softened
• 1/2 cup malted milk powder
• Glaze:
• 7 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream

1. Make crust: Preheat oven to 350u0b0F. Combine wafers and sugar in a food processor and pulse until finely ground. Add butter and pulse until crumbly, about 10 seconds. Press mixture evenly over bottom and slightly up sides of a 10-inch springform pan (mixture will be dry). Bake until firm and set, 8 to 10 minutes. Let cool completely in pan on a wire rack.
2. Make filling: Place malted milk balls in a large ziplock bag. Seal bag and crush candies with a rolling pin. Set aside 1/2 cup of crushed candies for garnish. In a large bowl, stir ice cream, malted milk powder and remaining crushed candies. Spread evenly over bottom of cooled crust, smoothing top. Freeze until firm, at least 1 hour.
3. Make glaze: Place chocolate in a small heatproof bowl. Bring cream to a boil in a small pan over medium-high heat. Pour over chocolate and let sit for 2 minutes. Whisk until completely smooth. Working quickly, pour glaze over pie and spread evenly. Sprinkle with reserved crushed candies. Freeze until firm, at least 3 hours or overnight.
4. Remove cake from freezer 10 minutes before serving and let sit at room temperature. Just before serving, run a sharp knife around pan edges, loosen pan sides and unmold to a plate. Use a sharp knife to cut cake into wedges.

crust, chocolate wafers, sugar, unsalted butter, filling, milk, vanilla ice cream, milk powder, chocolate, heavy cream

Taken from www.myrecipes.com/recipe/malted-milk-ice-cream-pie (may not work)