Description
We used to enjoy a huge slice of this pie at Angel's restaurant in Mammoth Lakes. They no longer serve it but here is our best recreation!
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Directions
Heat oven to 350 degrees. In a small bowl stir together all crust ingredients. Press on the bottom and up the sides of a 9-10 inch pie pan. Bake 6-8 minutes or until lightly browned. Cool completely. Spread softened chocolate ice cream over the bottom of the cooled pie shell. Freeze until firm - about 30 minutes. In a large mixing bowl combine vanilla ice cream and peanut butter. Beat at low speed, scraping bowl often, until peanut butter is evenly distributed. Freeze until the ice cream and peanut butter mixture holds soft mounds - 30-45 minutes. Spoon ice cream and peanut butter mixture over chocolate ice cream layer. Spread to edges of crust, mounding slightly higher in the center. Sprinkle with the 2 T. chopped peanuts. Freeze 4-5 hours or until firm. Let stand at room temperature for 5-10 minutes before slicing. Drizzle with chocolate syrup.
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Ingredients
 1 1/2 cups graham cracker crumbs
3 T. sugar
1/4 cup salted peanuts, chopped
1/4 cup butter, melted
2 cups chocolate ice cream, slightly softened
1/2 gallon vanilla ice cream, slightly softened
1/3 cup peanut butter
2 T. salted peanuts, chopped
Chocolate syrup
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