Title: Chocolate-peanut butter ice cream pie
 Categories: None
      Yield: 1 Servings
 
           Non-stick vegetable oil
           -spray
    1/2 c  Chopped dry roasted peanuts
     12    Oreo cookies; broken
    1/4 c  Unsalted butter; melted,
           -(1/2 stick)

MMMMM----------------------SAUCE, (OPTIONAL---------------------------
  1 1/3 c  Purchased chocolate fudge
           -topping
      2 tb Kahlua or other coffee
           -liqueur
  1 1/2 ts Instant expresso powder
  1 1/2 ts Water
 
  Preheat oven to 325 degrees. Spray 9 inch diameter pie dish with 1
  inch high sides with non-stick vegetables oil spray. Finely grind
  peanuts in processor. Add cookies and blend until finely chopped.
  Transfer to bowl. Mix in butter. Press crumb mixture into prepared
  dish. Bake 8 minutes (sides may sink slightly). If necessary, press
  crumb mixture back up sides of dish using paper towel as aid. Let
  cool completely. Transfer crust to freezer.FILLING: 4 pts. chocolate
  ice cream, softened slightly 6 (1.8 oz.) pkgs. chocolate peanut
  butter cups, chopped
  
  Place ice cream in large bowl. Mix in peanut butter cups. Spread half
  of ice cream mixture into crust. Cover and freeze remaining ice cream
  mixture. Freeze pie until filling sets, about 4 hours. Let remaining
  ice cream soften just slightly. Spoon over frozen ice cream in pie
  dish, mounding to dome. Freeze until firm, about 4 hours. Can be
  prepared 1 day ahead
  
  SAUCE: (optional)
  
  Stir all ingredients in heavy small saucepan over medium low heat
  until heated through. Cut pie into wedges. Transfer to plates. Serve,
  passing sauce separately.