Chocolate-Peanut Butter Ice-Cream Pie

Ingredients

• 0.3 cup butter melted
• 3 pints ice-cream chocolate shell softened
• 0.5 cup dry-roasted peanuts unsalted
• 8 ounce fudge sauce 
• 1.6 ounce peanut butter cup candies coarsely chopped
• 0.3 cup strong coffee decoction brewed
• 21  cream-filled chocolate sandwich cookies 

Equipment

• food processor
• sauce pan

Directions

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