- 1½ cups vegan chocolate cookie crumbs
- ¼ cup vegan butter, melted
- 1 quart vegan vanilla ice cream, softened
- ¾ cup peanut butter
- ¼ cup chopped peanuts
- 1 cup chocolate curls
- To Make the Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.
- In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.
- To Make the Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended. Spoon into the prepared crust. Freeze for 4 to 6 hours or overnight.
- When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.