2 cups heavy cream
1 cup peanut butter
1 can (14 oz) sweetened condensed milk
1 box chocolate wafer or sandwich cookies (no filling)
4 tbs butter, softened
1 can salted peanuts
Hot fudge sauce (recipe below)
12 oz evaporated milk
12 oz bittersweet chocolate
½ cup sugar
2 tbs butter
1 tsp vanilla
To make the ice cream:
In a medium mixing bowl, beat heavy cream on high until stiff peaks form, and set aside.
In a large mixing bowl, beat the milk and peanut butter at medium speed until combined and smooth (it will be thick). Add the whipped cream, and beat on a low speed until combined. Freeze for approximately 2 hours.
To make the cake:
Heat the oven to 350° F.
Finely crush the chocolate cookies. Then, mix in the butter until well-blended.
Then, firmly press the crumbs into a 9” pie plate. Press on the bottom and then up the side. Bake for 7 minutes, and then cool on a wire rack for 15 minutes. Then, cool in your refrigerator for 30 minutes.
For the fudge sauce:
In a medium sauce pan, stirring constantly over medium heat, combine the milk, chocolate and sugar. Continue stirring, and once boiling, remove from the heat. Immediately stir in the butter and vanilla until smooth. Refrigerate.
To assemble the pie:
Remove the crust from the refrigerator. Then, evenly spread ice the cream in the pie shell. Pour about 1 cup of the cooled fudge sauce evenly over the top of pie. Generously sprinkle salted peanuts over the top of the pie.
Slice and enjoy!