Peanut Brittle and Caramel Crunch Ice Cream Pie

Ingredients

• 0.3 cup plus light
• 5 tablespoons creamy peanut butter natural-style (non-hydrogenated)
• 0.3 cup t brown sugar dark packed ()
• 9  graham crackers whole
• 1 cup peanuts coarsely chopped
• 0.5 cup roasted peanuts salted
• 0.3 teaspoon sea salt fine
• 0.8 cup sugar 
• 5 tablespoons butter unsalted hot melted
• 0.5  vanilla pod split
• 1.5 teaspoons vanilla extract 
• 3 pints whipped cream softened
• 0.3 cup water 
• 0.8 cup whipping cream 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• plastic wrap
• aluminum foil
• pie form

Directions

1. Place cream in smallsaucepan. Scrape in seeds from vanilla bean;add bean. Bring just to simmer.
2. Mix in butterand sea salt; set vanilla cream aside.
3. Stir sugar, 1/3 cup water, and corn syrupin heavy medium saucepan over mediumheat until sugar dissolves. Increase heat;boil without stirring until syrup turns deepamber, brushing down sides with wet pastrybrush and swirling pan occasionally, about 12minutes.
4. Remove from heat.
5. Whisk in vanillacream (mixture will bubble). Set sauce aside.
6. Preheat oven to 375°F. Line9-inch-diameter pie dish with foil. Finelygrind graham crackers and brown sugar inprocessor.
7. Add butter and vanilla; blend untilmoist crumbs form.
8. Add nuts; blend justuntil finely chopped. Using plastic wrap asaid, press crumbs firmly onto bottom and upsides of foil-lined pie dish. Freeze 15 minutes.
9. Bake crust until brown, about 15minutes. Freeze 1 hour. Using foil, lift crustfrom dish; carefully peel off foil. Return crustto pie dish.
10. Drizzle 1/2 cup caramel sauceover bottom of crust. Freeze 30 minutes.Spoon 1 1/2 pints ice cream into crust; smoothtop.
11. Drizzle 3 tablespoons peanut butterover, then 2 tablespoons sauce.
12. Sprinklewith 1/2 cup brittle. Freeze 1 hour. Spoonremaining 1 1/2 pints ice cream over; smoothtop.
13. Drizzle 2 tablespoons peanut butterover, then 2 tablespoons sauce.
14. Sprinkle edgeof pie with 1/2 cup brittle. Freeze 4 hours.DO AHEAD: Pie can be made 3 days ahead;tent with foil and freeze. Cover and chillremaining sauce.
15. Cut pie into wedges. Rewarm sauce andpass separately.