Peanut Butter Swirl Ice Cream Pie

Ingredients

• FOR THE CRUST:
• 8 whole Sheets Honey Graham Crackers
• 2 Tablespoons Peanut Butter
• 1 Tablespoon Honey
• 2 Tablespoons Water
• FOR THE FILLING:
• 2-½ cups Light Vanilla Bean Ice Cream
• 2 Tablespoons Peanut Butter
• 1 ounce, weight Chocolate, Shaved

Preparation Instructions

Coat a 9-inch pie dish lightly with cooking spray. To prepare crust, pulse graham crackers in a food processor until crumbly. Combine peanut butter and honey in a small microwave-safe bowl and heat until melted, about 1 minute. Add peanut butter mixture and water to food processor; pulse until combined. Press mixture evenly into prepared dish. Freeze for 30 minutes.

For the filling, place ice cream in a medium bowl and let soften at room temperature 5 minutes. Place peanut butter in a small microwave-safe bowl and heat until melted, about 30 seconds. Swirl melted peanut butter into ice cream, then use a piece of wax paper to press filling evenly into chilled crust. Return to freezer for 4 hours before serving. Use a sharp knife to slice pie into wedges; top with chocolate.