1 3/4 cups ground chocolate sandwich cookies
3 tablespoons butter, melted
1/4 cup mini semi-sweet chocolate chips
Preheat oven to 375 degrees. Lightly spray a 9 inch pie plate with nonstick cooking spray. In a medium bowl, combine the crust ingredients. Mix with a fork. Press onto bottom and up sides of pie plate. Bake for 8-10 minutes. Remove for oven; let cool completely before filling.
Filling 1 Ingredients:
1 teaspoon unflavored gelatin
3/4 cup heavy whipping cream, divided
1 (7 oz.) container marshmallow crème
1/2 teaspoon vanilla extract
1 1/4 cup slightly crushed malted milk balls
In a small bowl, sprinkle gelatin over 1/4 cup whipping cream. Let sit 5 minutes. Microwave 20-30 seconds, or until completely dissolved. Let cool 5 minutes. In medium bowl, beat 1/2 whipping cream and cooled gelatin mixture until soft peaks form. Add marshmallow crème and vanilla extract; continue to beat until stiff peaks form. Carefully spread filling in pie crust. Refrigerate until set, about 1-2 hours. Sprinkle with crushed malted milk balls.
Filling 2 Ingredients:
1 cup milk chocolate chips
1 ½ cup heavy whipping cream, divided
1/3 cup malted milk powder
Microwave chocolate chips 20 seconds; stir until smooth and melted. (If needed microwave in 10 second intervals to achieve melted and smooth consistency.) In a large bowl, beat whipping cream and malted milk until stiff peaks form. Stir in cooled chocolate. Carefully spread over marshmallow layer. Refrigerate until completely set, about 2-3 hours.
Sweetened whipped cream
1/2 cup toasted almonds
Malted Milk Balls
Before serving, top with sweetened whipped cream. Top with almonds and malted milk balls.