Chocolate Malt Ball Pie

Chocolate Malt Ball Pie

Crust:
1/3 cup butter, melted
1 1/2 cups finely crushed vanilla wafers
1/2 cup toasted chopped pecans

Finely crush vanilla wafers.  Add melted butter and pecans.  Mix well.  Press mixture evenly onto bottom and sides of a pie plate.  Bake at 375 degrees for 10 minutes or till edges are golden brown.  Cool completely before filling.

Filling:
1/3-cup firmly packed light brown sugar
3 tablespoons cornstarch
1/4 tablespoons salt
1 1/2 cups milk
1/3 cups malted milk powder
6 ounces semi-sweet chocolate chips
1 cups crushed malt balls
1 teaspoon vanilla
1 cup whipping cream
1/4 cup powdered sugar
1 cup whipping cream
1/4 cup powdered sugar
1 tablespoon vanilla

In a medium saucepan, combine brown sugar, cornstarch, salt and malted milk; mix well.  Slowly add milk and cook over medium heat until mixture boils and thickens; using a wire whisk, stir constantly.  Remove from heat; stir in chocolate chips and vanilla until mixture is smooth.  Refrigerate about 25 minutes or until cool.

In another bowl, beat 1 cup whipping cream until soft peaks form.  Add the powdered sugar, beating until stiff peaks form.  Fold whipped cream into cooled chocolate mixture.  Stir in 1/2 cup of the chopped malt balls (reserving the other 1/2 cup for garnish).  Pour into cooled pie crust.

In a small bowl, beat 1 cup whipping cream until soft peaks form.  Add the powdered sugar and vanilla until stiff peaks form.  Spread over pie filling.  Sprinkle with reserved crushed malt balls.  Refrigerate for at least 2 hours or until firm.  Store in refrigerator.