Frozen Peanut Crunch Pie

• 6 ounces peanut brittle, coarsely chopped
• 5 cups vanilla ice cream, slightly softened, but not melted
• 1 (6 ounce) ready-crust butter crust pie crusts
• 23 cup milk chocolate chips or 13 ounces milk chocolate candy bars, chopped
• 12 cup heavy whipping cream (unwhipped)
• 14 cup confectioners' sugar (icing)
• 14 cup creamy peanut butter, at room temperature

1. Reserve some of the brittle for decoration.
2. Mix the remaining brittle with the softened ice cream in a large bowl.
3. Spoon into the pie crust, mounding it in the center.
4. Smooth with metal spatula; cover with foil, and freeze at least 6 hours or overnight.
5. In a saucepan over low heat, stir chocolate chips and the whipping cream, until the chocolate melts, and the mixture is smooth.
6. Stir in the confectioners sugar and peanut butter until blended.
7. Remove the pie from the freezer.
8. Place the pie on wax paper to catch any drips.
9. Pour the chocolate mixture evenly over the frozen filling, working quickly, spreading with a metal spatula (topping may flow over the edge of pie).
10. Put back in the freezer; freeze for 1-2 hours, or until topping is firm.
11. Just before serving, decorate with reserved brittle.

peanut brittle, vanilla ice cream, butter crust, milk chocolate chips, heavy whipping cream, sugar, peanut butter

Taken from www.food.com/recipe/frozen-peanut-crunch-pie-89942 (may not work)