Malted Milk Ice Cream Pie

Ingredients

• 1.7 cups chocolate wafers such as nabisco famous crushed (from 24 cookies)
• 0.5 cup cup heavy whipping cream 
• 2.5 cups malted milk balls 
• 0.5 cup liquid malt extract 
• 7 ounces bittersweet chocolate chopped
• 0.3 cup sugar 
• 4 tablespoons butter unsalted cooled melted
• 2 quarts whipped cream softened

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• springform pan
• rolling pin

Directions

1. Make crust: Preheat oven to 350F.
2. Combine wafers and sugar in a food processor and pulse until finely ground.
3. 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).
4. Bake until firm and set, 8 to 10 minutes.
5. Let cool completely in pan on a wire rack.
6. 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.
7. Spread evenly over bottom of cooled crust, smoothing top. Freeze until firm, at least 1 hour.
8. Place chocolate in a small heatproof bowl. Bring cream to a boil in a small pan over medium-high heat.
9. Pour over chocolate and let sit for 2 minutes.
10. Whisk until completely smooth. Working quickly, pour glaze over pie and spread evenly.
11. Sprinkle with reserved crushed candies. Freeze until firm, at least 3 hours or overnight.
12. 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.