"We use natural peanut butter in our recipe so you should cut back on sweeteners if using a brand containing sugar." Devastatingly delicious! --The Inn at Weston, Weston, Vermont
2 cups graham cracker crumbs
1 cup chopped peanuts
1 cup coconut
1/2 teaspoon cinnamon
4 tablespoons melted butter
1/2 gallon vanilla ice cream, softened
1 cup ground unsalted peanuts
18 ounces crunchy peanut butter
1/2 cup honey
1/3 cup light corn syrup
1/3 cup milk
Ground peanuts for garnish
Prepare crust by combining graham cracker crumbs, chopped peanuts, coconut, cinnamon, and melted butter. Press into a 10-inch pie plate and set aside.
Mix softened vanilla ice cream with ground unsalted peanuts. Place in freezer while you combine peanut butter, honey, light corn syrup, and milk. Spread half the ice cream mixture into prepared crust using an ice cream scoop. Cover with half of the peanut butter mixture and freeze for 30 minutes - till somewhat set. Repeat ice cream layer and top with remaining peanut butter mix. Pat ground peanuts around the edges and freeze until firm.