Chocolate Peanut Butter Ice Cream Pie - cooking recipe

Ingredients

21 cream-filled chocolate sandwich cookies (I use Oreos)
1/2 cup dry-roasted unsalted peanuts
1/4 cup butter, melted
3 pints chocolate ice cream, softened
8 (1 5/8 ounce) packages peanut butter cups, coarsely chopped (I use Reeses)
1 (8 ounce) jar fudge sauce
1/4 cup strong brewed coffee
2 tablespoons coffee liqueur (optional)

Preparation

Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.
Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.
Stir together the ice cream and chopped candy; spoon into the piecrust. Freeze for at least 6 hours. Remove from the freezer and let it stand 15 minutes before serving.
Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.