Crust

Cup of Yum
1. Mix together in a large bowl the crushed chocolate graham crackers, sugar and salt. Add in cocoa pebbles and using a cup or the end of a rolling pin lightly crush cocoa pebbles into the graham crackers crumbs. You want to still have some larger pieces while crushing down some. 
2. Add in melted butter, stir to combine. You should have a mixture that will come together when pressed down with backing spoon, so if mixture is a little dry add in a little more melted butter if needed 1 tsp at a time. **
3. Press crust mixture into bottom of and up sides of one large deep dish pie plate. *** Place in freezer and freeze until solid to the touch, about 30 minutes
4. Warm up hot fudge and spread over crust. Place in freezer and freeze until solid, about 30 minutes longer.

Ice Cream Filling Layer

1. Remove ice cream and allow to soften. Once ice cream is softened, add malt powder and mix together until well combined. Transfer into pie pan over pie crust layer. Place into freezer to freeze until hard, about 30-60 minutes.

Chocolate Whipped Cream Topping

1. Once filling layer is frozen start making chocolate whipped cream layer topping. In a cold medium bowl (I like to placemy bowl in fridge for 20 minutes before using) combine chocolate malt powder and heavy whipping cream. Beat until stiff peaks form. Spoon on top of pie and gently swirl with back of your spoon. Top with any desired toppings or drizzle with hot fudge. Place back into freezer and freeze until solid, about 30-60 minutes. 
2. Once frozen, remove from freezer, cover tightly with several layers of plastic wrap, then cover with a labeled peice of foil and place back into freezer. 

TO SERVE

1. Remove from freezer, remove foil and plastic wrap. Let thaw 15-20 minutes or until you can cut through the pie without feeling like you need to start working out better. Place slice of pie on plate and serve frozen.