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KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie

KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie is built on Chocolate Sandwich Cookies and Dry Roasted Peanuts. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 15
• 1/2 cup

Method (preview)

1. 1

   Preheat oven to 400 degrees. In a food processor or blender, blend chocolate sandwich cookies and peanuts until finely chopped.

2. 2

   Spray 9-inch pie plate with vegetable cooking spray.

3. 3

   Reserve 1 tablespoon cookie mixture for garnish.

4. 4

   In pie plate, mix butter or margarine and remaining cookie mixture by hand.

5. 5

   Press mixture onto bottom and up side of pie plate.

6. 6

   Bake 8 minutes.

7. 7

   Cool crust completely on wire rack.

8. 8

   Meanwhile, place chocolate ice cream in refrigerator about 40 minutes to soften slightly.

9. 9

   Coarsely chop milk chocolate covered peanut butter cups.

10. 10

    In a large bowl mix softened ice cream with chopped peanut butter cups.

11. 11

    Spoon ice cream mixture into cooled cookie crust.

12. 12

    Sprinkle reserved crumb mixture on top.

13. 13

    Freeze until firm, at least 6 hours or overnight.

14. 14

    To serve, let pie stand at room temperature 15 minutes for easier slicing.

15. 15

    Meanwhile, in a 1-quart saucepan over low heat, heat milk chocolate fudge topping until hot; stir in coffee and liqueur until blended.

16. 16

    Cut pie into wedges and serve with warm fudge sauce.