Ingredients
- 6 tbsp. honey roasted peanuts, divided
- 1 1/2 c. graham cracker crumbs
- 7 tbsp. butter, melted
- 3 pints choc. ice cream, softened
- 1 c. plus 1 tbsp. peanut butter, divided
- 3/4 c. coarsely chopped peanut butter cuts, divided
- 1/2 c. caramel ice cream topping
Preparation
Step 1
Chop 1 tbsp. of peanuts; set aside. Place the remaining peantus in a food processor; cover and process till ground. In a small bowl, combine the ground nuts, cracker crumbs and butter. Press onto the bottom and up sides of an ungreased 9" pie plate. Freeze till firm, about 30 mins.
In a large bowl, combine the ice cream and 1 c. PB till blended. Spoon half into crust. Return remaining ice cream mixture to the freezer. Cover and freeze pie till almost firm, about 1 hr. Sprinkle w/ about 2/3's of the chopped pb cups. Freeze 30 mins.
Meanwhile, resoften remaining ice cream mixture. Spread over pb cups (pie will be very full). Cover and freeze for at least 2 hrs. or till almost firm. Sprinkle w/ chopped peanuts and remaining chopped pb cups. Cover and freeze till firm, about 1 hr. longer.
Remove from freezer 15 mins. before serving. Combine caramel topping and remaining pb; drizzle some over dessert plates. Top w/ a piece of pie, drizzle over pie.