9 inch graham cracker crust
1 qt. vanilla ice cream, softened
1/2 c. light corn syrup
1/3 c. creamy peanut butter
2/3 c. chopped dry roasted, salt-free peanuts

Refrigerate crust until well chilled. Press half of softened ice cream into pie crust. In a small bowl, stir corn syrup and peanut butter until well blended. Pour 1/2 of mixture over ice cream; sprinkle with 1/2 of peanuts; repeat layering. Freeze until firm, about 5 hours.