Black-Bottom Peanut Butter Freezer Pie

• 1 1/2 cups vegan chocolate cookie crumbs
• 1/4 cup vegan butter, melted
• 1 quart vegan vanilla ice cream, softened
• 3/4 cup peanut butter (see Notes)
• 1/4 cup chopped peanuts
• 1 cup chocolate curls

1. To Make the Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.
2. In a medium bowl, combine the cookie crumbs and the butter until well blended.
3. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides.
4. Set aside.
5. To Make the Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended.
6. Spoon into the prepared crust.
7. Freeze for 4 to 6 hours or overnight.
8. When ready to serve, let the pie sit at room temperature for 5 minutes.
9. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.

cookie crumbs, vegan butter, vanilla ice cream, peanut butter, peanuts, chocolate curls

Taken from www.cookstr.com/recipes/black-bottom-peanut-butter-freezer-pie (may not work)