In a food processor, process Graham Crackers (250 gram) until it resembles a fine crumb.
Add in the Unsweetened Cocoa Powder (2 tablespoon) and Butter (150 gram) mix until it resembles wet sand.
Transfer wet cookie mixture into a large pie plate and spread it out over the bottom and sides.
Place the crust into the fridge to chill for 30 minutes while you make the filling.
In a mixer, beat Vanilla Ice Cream (1 liter) and Crunchy Peanut Butter (1 1/2 cup) until smooth.
Pour the filling into the pie plate. Freeze for 3 hours or until it's nice and firm.