Chocolate and peanut butter are mounded high in this frozen ice cream pie.
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Crust
1 12 cups graham cracker crumbs
14 cup Land O Lakes® Butter, melted
3 tablespoons sugar
2 tablespoons chopped salted peanuts
Filling
1 pint (2 cups) chocolate ice cream, slightly softened
1 pint (2 cups) vanilla ice cream, slightly softened
13 cup peanut butter
2 tablespoons chopped salted peanuts
Drizzle
Chocolate-flavored syrup
STEP 1
Heat oven to 350°F.
STEP 2
Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9- or 10-inch pie pan. Bake 6-8 minutes or until lightly browned. Cool completely.
STEP 3
Spread softened chocolate ice cream over bottom of cooled pie crust. Freeze 30 minutes or until firm.
STEP 4
Combine vanilla ice cream and peanut butter in bowl. Beat at low speed, scraping bowl often, until peanut butter is evenly distributed. Freeze 30-45 minutes, until peanut butter mixture holds soft mounds.
STEP 5
Spoon peanut mixture over chocolate ice cream layer. Spread to edges of crust, mounding slightly higher in center. Sprinkle with 2 tablespoons chopped peanuts. Freeze until firm, 8 hours or overnight.
STEP 6
Let stand at room temperature 5 minutes before serving; drizzle with chocolate syrup.
