Denise Rashti’s Malted Milk Ball Pie

For the crust:

Preheat the oven to 375 degrees. Combine the chopped vanilla wafers and the chopped pecans. Add the melted butter, and mix well. Press the mixture into the bottom and sides of a pie plate. Bake for 10 minutes. Cool before adding the filling.

For the filling:

In a medium saucepan, combine the brown sugar, cornstarch, salt and malted milk powder. Mix well. Slowly add milk and whisk the ingredients together over medium heat until the mixture boils and thickens. Do this slowly so that it doesn’t spill over. Whisk continuously until thickened. Remove from the heat. Stir in the chocolate chips and vanilla until the mixture is smooth. Refrigerate for 25 minutes or until cool.

In another bowl, beat the whipping cream until soft peaks form. Add the powdered sugar, beating until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture. Stir in ½ cup of the chopped malted milk balls (save the other ½ cup for the topping). Pour the filling into the cooled pie crust.

For the topping:

In a bowl, beat the whipping cream until soft peaks form. Add the powdered sugar and the vanilla until stiff peaks form. Spread over pie filling. Sprinkle with leftover crushed malted milk balls. Refrigerate the pie for at least 2 hours or until firm. (You can also decorate the pie with whole malted milk balls. The pie freezes well.)