KC Masterpiece’s Chocolate Peanut Butter Ice Cream Pie recipe

Ingredients

15 chocolate sandwich cookies
1/2 cup dry roasted peanuts
vegetable cooking spray
4 tablespoons butter or margarine
3 quarts chocolate ice cream
(7) 1.8 ounce packages milk chocolate covered peanut butter cups
(1) 8 ounce jar milk chocolate fudge topping
1/4 cup strong brewed coffee
2 tablespoons coffee flavored liqueur

Preparation
1, Preheat oven to 400 degrees.

2. In a food processor or blender, blend chocolate sandwich cookies and peanuts until finely chopped.

3. Spray 9-inch pie plate with vegetable cooking spray.

4. Reserve 1 tablespoon cookie mixture for garnish. In pie plate, mix butter
or margarine and remaining cookie mixture by hand.

5. Press mixture onto bottom and up side of pie plate. Bake 8 minutes. Cool crust
completely on wire rack.

6. Meanwhile, place chocolate ice cream in refrigerator about 40
minutes to soften slightly. Coarsely chop milk chocolate covered
peanut butter cups. In a large bowl mix softened ice cream with
chopped peanut butter cups. Spoon ice cream mixture into cooled
cookie crust. Sprinkle reserved crumb mixture on top. Freeze until
firm, at least 6 hours or overnight.To serve, let pie stand at
room temperature 15 minutes for easier slicing.

Meanwhile, in a 1-quart saucepan over low heat, heat milk chocolate fudge topping
until hot; stir in coffee and liqueur until blended. Cut pie
into wedges and serve with warm fudge sauce.

Serves 12