Peanut Butter Ice Cream Pie - cooking recipe

Ingredients

Filling
1 quart vanilla ice cream
1 tablespoon light Karo syrup
1/2 cup peanut butter (I use chunky peanut butter)
2 tablespoons chopped peanuts
1/4 cup shredded coconut (optional)
Pie Crust
2 1/2 cups peanuts
2 1/2 tablespoons butter

Preparation

Crust: Finely chop peanuts (Food processor works best).
Mix butter with nuts.
Press mixture into pie pan until it covers entire pan and put in freezer until filling is ready.
Filling: Mix together ice cream, karo syrup and peanut butter.
I found that a Kitchen Aid Mixer or Food Processor works best to mix.
Once mixture is blended together add in peanuts and coconut.
Scoop mixture into pie crust.
It will be fairly soft and should smooth out evenly pretty easily.
Freeze until ready to serve.
I usually make this a few hours before serving, so it has a chance to freeze again (It makes serving much easier if the pie is froze).