A vanilla wafer-toasted pecan crumb crust is spread with a luscious chocolate malt cream filling strewn with crushed chocolate-covered malted milk balls and topped with fluffy, sweetened whipped cream.

Chocolate Mousse Malt Ball Pie

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

Filling:
1/3 cup light brown sugar, packed 3 tablespoons corn starch 1/4 teaspoon salt 1 1/2 cups milk 1/3 cup malted milk powder 1 cup (6-ounces) semisweet chocolate chips 1 cup crushed chocolate-covered malt balls - divided use 1 teaspoon vanilla 1 cup heavy cream 1/4 cup powdered sugar

Topping:
1 cup heavy cream 1/4 cup powdered sugar 1 teaspoon vanilla

For Crust: Combine the crushed vanilla wafers with melted butter and pecans, mixing well. Press mixture evenly onto bottom and sides of a 9-inch pie plate.
Bake at 375°F (190°C) for 10 minutes or until edges are golden brown. Cool completely before filling.
For Filling: 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.
For Topping: In another bowl, beat 1 cup heavy 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 heavy cream until soft peaks form. Add the powdered sugar and vanilla, beating 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.

Make 6 to 8 servings.