Preheat oven to 180 degrees C (355 degrees F) and get out a 9-inch round pie dish or disposable pie dish.
Graham Crackers (1 3/4 cups)
into a ziplock bag and pound them with a rolling pin until they resemble crumbs.
Pour the biscuit crumbs into a mixing bowl and stir in the
Butter (1/2 cup)
(plus 1 tablespoon) until well combined. Press down into the base and up the sides of the pie dish.
Bake for 6 minutes for the base to set. Allow the crust to cool completely on a cooling rack.
In a large mixing bowl, and using a metal spoon, stir together the
Vanilla Ice Cream (7 1/2 cups)
Crunchy Peanut Butter (3/4 cup)
until mostly combined, then stir in the
Dark Chocolate Chips (1/3 cup)
Milk Chocolate Chips (1/4 cup)
until evenly distributed.
Spoon the ice cream mixture into the cool crust and even out with a metal spoon.
Top the pie with
Hazelnuts (to taste)
and place in the freezer to set. This takes about 50 minutes to 1 hour. You want to be able to cut nice, clean slices.