In a food processor, process
Graham Crackers (3 cups)
until it resembles a fine crumb.
Add in the
Unsweetened Cocoa Powder (2 Tbsp)
Butter (2/3 cup)
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 (4 2/3 cups)
Crunchy Peanut Butter (1 1/2 cups)
Pour the filling into the pie plate. Freeze for 3 hours or until it's nice and firm.