Malt Shoppe Chocolate Mousse Pie

The baking aisle at the grocery store is the one where I have to control myself the most; I have a tendency to buy items I think I am out of (without confirming first and/or needing), which sometimes results in a small stock up of ingredients I don't use terribly often, such as sweetened condensed milk.  I ended up with 3 cans and decided I needed to find some recipes to use them up before I'd forget I had them and they'd go bad or I'd buy more lol.  I stumbled across this recipe and, given my love of chocolate pie and malted milk balls, figured I needed to try it out:
http://www.eaglebrand.com/recipes/malt-shoppe-chocolate-mousse-pie-7121

It's pretty good; quite rich and sweet (of course).  However, the texture is slightly odd to me for a chocolate pie, so I think I will seek out a different recipe the next time I have such a craving.  It is simple to make, though, so if you are looking for an easy chocolate pie (with malted milk balls), this will do the trick well :)

Ingredients:

1 9-inch unbaked pie crust
1/3 c. brown sugar
1/3 c. chocolate malted milk powder
3 T. cornstarch
1/4 tsp. salt
1 14 oz. can of sweetened condensed milk (I used low fat, which may account for the texture being not quite what I expected)
3/4 c. semisweet chocolate chips
1 tsp. vanilla extract
1 8-oz. container frozen whipped topping, thawed
1 5-oz. box chocolate-covered malted milk balls, crushed, divided

Instructions:

1. Preheat oven to 450°F.  Place unbaked pie crust in pie dish and pierce with fork all over.

2. Bake crust for 10 minutes or until golden brown.  Cool completely.  (Mine suffered some shrinking; guess that's what I get for buying a crust instead of making one!)

3. Combine brown sugar, malted milk powder, cornstarch, and salt in medium saucepan.

4. Turn on heat to medium and whisk in condensed milk.  Cook, whisking constantly, for about 4 minutes or until begins to boil.

5. Remove from heat and stir in chocolate chips and vanilla until melted and smooth.  Transfer to a bowl and refrigerate for 20 minutes.

6. Reserve 1/4 cup of malted milk balls for topping.  Stir remaining malted milk balls and a little over half of the whipped topping into the chocolate mixture.

7. Spoon the chocolate mixture into the crust.  Top with remaining whipped topping and then remaining malted milk balls.

8. Enjoy!