Recipe: Reese’s Frozen Peanut Butter Pie

2 3/4 pints vanilla ice cream

1/2 cup peanut butter

2 ounces semisweet chocolate pieces

Cocoa-Graham Cracker Crust

Chocolate Sauce

Sweetened whipped cream

Stir vanilla ice cream with peanut butter and chocolate pieces by hand. Spoon into Cocoa-Graham Cracker Crust. Freeze immediately until solid, about 2 hours or overnight. Top with Chocolate Sauce and whipped cream. Makes 8 servings.

Note: Do not allow ice cream to become too soft before mixing with peanut butter. If using electric mixer, do not overwhip. Mix at slow speed.

Cocoa-Graham Cracker Crust

2 1/3 cups graham cracker crumbs

3/4 cup melted butter

1/3 cup superfine granulated sugar

2/3 cup sifted cocoa powder

Mix together crumbs, butter, sugar and cocoa until well incorporated. Press firmly into 9-inch pie plate to make solid bottom crust. Freeze until ready to use.

Chocolate Sauce

1/2 cup sugar

1/3 cup water

1 tablespoon corn syrup

2 1/4 ounces sweet chocolate, grated

1/4 cup whipping cream

Combine sugar, water, corn syrup and chocolate in saucepan. Bring to boil. Remove immediately from heat and stir until smooth. In separate saucepan, bring cream to boil. Stir into chocolate mixture until smooth. Makes 1 1/2 cups.