1 qt. French vanilla ice cream
1/3 c. peanut butter, creamy or chunky
1/3 c. white corn syrup
1 (9") graham cracker pie crust
Chopped peanuts
Hot fudge sauce

Remove ice cream from freezer about half an hour before starting; just long enough to soften a bit. Whip the ice cream with an electric mixer; add the peanut butter and corn syrup. Blend well. Pour into prepared pie shell. Return to freezer for at least 2 hours, or until very firm. Cut pie into eight wedges. Drizzle with hot fudge and sprinkle with chopped nuts. Serve immediately.