Instructions: Melt first 3 ingredients in a heavy saucepan over low heat, stirring occasionally until smooth. Remove from heat; cool.

Beat chocolate mixture and sugar at medium speed with an electric mixer until blended. Add eggs and vanilla, beating until smooth. Add flour and next 3 ingredients, beating until blended. Stir in pecans.

Pour into a lightly greased 9-inch pieplate. Bake at 325 degrees for 40 minutes. Remove from oven; cool completely on wire rack.

Press down center of crust gently. Spread ice cream over crust. Cover and freeze 8 hours. Beat whipping cream and powdered sugar at medium speed with electric mixer until soft peaks form. Spread over ice cream. Sprinkle with crushed candy.

This recipe yields 1 (9-inch) pie.

Comments: For testing purposes only, we used Ovaltine Chocolate Malt mix.

Yield: 1 pie

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