Peanut Butter and Chocolate Ice Cream Pie (Recipe)

Pie Filling Ingredients
- 2-3/4 pints of vanilla ice cream
- 1/2 cup of peanut butter
- 2 ounces of tiny semi-sweet chocolate chips (mini size)

Cocoa Graham Crust Ingredients
- 2-1/3 cups graham cracker crumbs
- 3/4 cup melted butter
- 1/3 cup superfine granulated sugar
- 2/3 cup sifted cocoa powder

Sauce Ingredients *
- 1/2 cup of sugar
- 1/3 cup of water
- 1 tablespoon of corn syrup
- 2-1/4 ounces of sweetened chocolate, grated
- 1/4 cup of whipping cream
* for darker, richer sauce use Satin Chocolate Sauce

Crust Instructions
Throughly mix all of the pie crust ingredients and press firmly into the bottom of a 9 or 10 inch spring form pan (if you don't have one, a 9 inch pie pan will do). Freeze the crust until you are ready to fill it.

Filling Instructions
Cream slightly softened vanilla ice cream with the peanut butter (if you use an electric mixer, use only low speed and take care not to over-beat). After the ice cream and peanut butter are blended, stir in the mini size chocolate chips.

Sauce Instructions
Mix the sugar, water, corn syrup, and chocolate in a saucepan and bring to a boil. Immediately upon boiling, reove it from the heat and stir until smooth. In a separate saucepan, bring the cream to a boil. Blend the chocolate mixture with the hot cream and beat with wire wisk until smooth.

Assembling the Pie
Spread the filling into the pie crust and freeze immediately until the pie filling is very solid, about 2 hours or overnight. Serve with the chocolate sauce and (if desired) whipped cream. (Sometimes I use Satin Chocolate Sauce instead of this recipe's chocolate suace and pour it over the pie while it is still in the freezer. this forms a chocolate topping on the pie and no "sauce on the side" is necessary)

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