1 (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

Early in day or day ahead prepare crumb crust.

CRUST:

2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted

In medium bowl, combine crust ingredients. Press firmly into bottom and side of 9 inch pie plate, making small rim. Refrigerate until well chilled.

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