Crust:

1. Combine sugar, cinnamon, nutmeg and walnuts.
2. Add softened butter; stir until thoroughly combined.
3. Press evenly on bottom and up sides of a pie plate and freeze 4 hours.

First Layer:

1. Heat 1-1/3 cups of Smith’s Heavy Whipping Cream over medium-low heat.
2. Stir constantly; add chocolate until all is melted.
3. Mix in egg yolk; remove from heat.
4. Cool and cover; refrigerate 2 hours.
5. Whip chocolate mixture to stiff peaks; pour into frozen crust; freeze overnight.

Second Layer:

1. Let 3 cups of ice cream sit at room temperature for 1/2 hour until it becomes spreadable.
2. Spread ice cream over chocolate layer and cover; freeze 2 hours.

Third Layer:

1. Heat 1 cup of Smith’s Heavy Whipping Cream over medium-low heat.
2. Stir constantly; add small amounts of peppermint candies until melted.
3. Remove from heat and cover; refrigerate 2 hours.
4. Whip mixture to stiff peaks and spread over pie; freeze 3 hours. If using shaved chocolate, sprinkle on top.

To Serve:

1. Let pie sit at room temperature about 1/2 hour before serving. Cut with a sharp warmed knife.