Dulce de Leche Ice Cream Pie

• 1 cup graham cracker crumbs
• 1/2 stick unsalted butter, melted
• 1/4 teaspoon cinnamon
• Pinch of freshly grated nutmeg
• 1 1/2 pints dulce de leche ice cream
• Vanilla-Caramel Sauce
• Mocha Hot Fudge Sauce
• Spanish salted peanuts with skin, toasted, for serving

1. Preheat the oven to 325.
2. In a medium bowl, mix the graham cracker crumbs with the butter, cinnamon and nutmeg.
3. Press the crumbs into a 9-inch glass or ceramic pie plate to form an even crust.
4. Bake the crust in the center of the oven for 8 minutes, or until lightly browned.
5. Let cool.
6. Let the ice cream thaw in the refrigerator for 15 minutes.
7. Scoop the ice cream in a large bowl and, using an electric mixer, beat it just until very soft but not melted.
8. Spread the softened ice cream into the pie shell and freeze for at least 1 1/2 hours, or until the ice cream is firm.
9. Cut the pie into wedges and serve with the dessert sauces and peanuts.

graham cracker crumbs, unsalted butter, cinnamon, nutmeg, leche ice cream, vanillacaramel sauce, mocha hot fudge sauce, peanuts

Taken from www.foodandwine.com/recipes/dulce-de-leche-ice-cream-pie (may not work)