Chocolate Chip Peanut Butter Ice Cream Pie

Preheat oven to 180 degrees C (350 degrees F) and get out a 9-inch round pie dish or disposable pie dish.

Place the 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) and Crunchy Peanut Butter (3/4 cup) until mostly combined, then stir in the Dark Chocolate Chips (1/3 cup) and 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.

Slice and serve!