Instructions

1. Make and refrigerate the pretzel crust in a 9 1/2 inch deep dish pie plate at least 30 minutes before filling. (See note below if you don't have a pie plate)
2. Beat the malt powder and whipping cream until soft peaks form. Place in the refrigerator for a few minutes.
3. Beat the cream cheese until nice and creamy. Slowly add the sweetened condensed milk and beat the mixture until creamy.
4. Fold in the whipped cream and chocolate covered pretzel pieces.
5. Place the hot fudge and peanut butter into two microwave safe bowls. Heat for 15 seconds. Stir until creamy.
6. Spoon half the ice cream mixture into the prepared crust. Drop half of the hot fudge and peanut butter on top of the ice cream. Swirl gently with a knife.
7. Spoon the remaining ice cream on top gently until it reaches the top of the crust. You will have a little bit of ice cream leftover, so put it in a separate container and freeze it.
8. Add the remaining hot fudge and peanut butter and swirl. Freeze for 6 hours or overnight.
9. Beat the remaining whipping cream and powdered sugar until stiff peaks form.
10. Use a piping bag and icing tip 1M and swirl the whipped cream around the edges of the pie. Top with extra chocolate covered pretzels.