Coco-Mocha Peanut Butter Pie (Ice Cream)

This recipe combines three of my vices. . .chocolate, coffee and peanut butter. What a wonderful summertime treat and a perfect make-ahead dessert. (Cooking time is freezing time).

• Ready In: 7 hrs
• Serves: 12
• Yields: 1 pie

Ingredients

• 2  cups chocolate graham cracker crumbs
• 3⁄4 cup  dry roasted peanuts (finely chopped)
• 1⁄2 cup light margarine, melted
• 1⁄2 gallon sugar-free vanilla ice cream
• 2  cups crunchy peanut butter
• 2  cups  sugar-free whipped topping
• 8  ounces  sugar-free chocolate syrup (preferably milk chocolate)
• 1⁄4 cup  brewed  strong coffee (espresso works also)

Directions

1. In bowl, combine graham cracker crumbs, peanuts and melted margarine, stirring until combined. Pat into bottom of 13x9x2-inch pan and freeze for 30 minutes.
2. While crust is freezing, allow ice cream to sit out on counter to soften.
3. Once softened, with a large wooden spoon mix together the ice cream and peanut butter. You can either mix it completely or you can leave peanut butter ribbons throughout the pie. . .totally up to you.
4. Remove crust from freezer and pour ice cream mixture into the crust. Smooth top and return it to the freezer for at least 6 hours.
5. About 15 minutes prior to serving, remove pie from freezer to soften slightly.
6. In a 1 quart saucepan over low heat, stir chocolate sryup until melted and hot. Remove from heat and add in the coffee.
7. Spoon hot fudge into plastic sandwich bag, close the top and place in freezer for 3-5 minutes. Remove from freezer, cut a small hole in the corner of the baggie and pipe fudge onto top of pie in zig-zags.
8. Serve pie with a dollop of whipped topping!