Coffee Kahlua and Malt Ice Cream Pie

Cover the bottom of a round 6x3-inch removable-bottom pan with aluminum foil, and line the sides with plastic wrap. In a bowl, mix cookie crumbs and butter. Press crumbs ont to the bottom of the pan. Cover in aluminum foil and freeze for 4 hours.

When cookie crust is ready, remove ice cream from the freezer and let stand for 15 minutes until softened. Transfer to a large bowl and mix with Kahlua and 1 cup chocolate malt balls. Fill crust with ice cream mixture. Cover with plastic wrap and freeze for 8 hours or until set.

When ready to serve, transfer pie to a platter and top with whipped cream, chocolate syrup, and remaining chocolate malt balls. Serve immediately.