Preparation / Directions:
Preheat oven to 350~F. Melt 1/4 cup butter. In food processor or blender, in batches if necessary, finely grind cookies with 2 tablespoons sugar. Transfer to bowl; stir in butter. Press mixture into bottom and up side of ungreased 9" pie pan. Bake 7 minutes; cool completely on rack. In heat-proof bowl, combine 4 ounces semisweet chocolate with unsweetened chocolate. Bring 3/4 cup cream to a boil; pour over chocolate. Let stand 1 minute; stir until chocolate is melted and smooth. Spread over bottom of pie shell. Refrigerate until chocolate mixture is cool, 30 minutes. In pot over low heat melt 1/4 cup butter with remaining chocolate until combined and smooth. Cool just until warm, 5 to 10 minutes. Meanwhile, with mixer at medium speed beat remaining butter with 1 cup sugar and malt powder until light and fluffy, 2 minutes. reduce sped to low; beat in chocolate mixture. Increase speed to medium; beat in egg product with vanilla until color lightens and mixture is no longer grainy, 2 minutes. Pour mixture into pie shell; refrigerate until set, 2 hours. Beat together remaining cream and sugar until stiff. Mound over pie. Sprinkle with candy, if desired.
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