Chocolate Peanut Butter Ice Cream Pie

Directions

1. Preheat oven to 325 degrees. Spray 9 inch diameter pie dish with 1 inch high sides with non-stick vegetables oil spray. Finely grind peanuts in processor. Add in cookies and blend till finely minced. Transfer to bowl.
2. Fold in butter. Press crumb mix into prepared dish. Bake 8 min
3. (sides may sink slightly). If necessary, press crumb mix back up sides of dish using paper towel as aid. Let cold completely. Transfer crust to freezer.FILLING: 4 pts. chocolate ice cream, softened slightly 6 (1.8 ounce.)
4. Packages chocolate peanut butter c., minced
5. Place ice cream in large bowl. Fold in peanut butter c.. Spread half of ice cream mix into crust. Cover and freeze remaining ice cream mix.
6. Freeze pie till filling sets, about 4 hrs. Let remaining ice cream soften just slightly. Spoon over frzn ice cream in pie dish, mounding to dome. Freeze till hard, about 4 hrs. Can be prepared 1 day ahead
7. SAUCE: (optional)
8. Stir all ingredients in heavy small saucepan over medium low heat till heated through. Cut pie into wedges. Transfer to plates. Serve, passing sauce separately.