1/3 c. peanut butter
1/3 c. light corn syrup
2 c. Rice Krispies
1 qt. vanilla ice cream, slightly softened (I use ice milk)

Measure peanut butter and corn syrup into mixing bowl and mix thoroughly. Add the Rice Krispies and stir until well coated. With back of tablespoon, press mixture into a 9 inch pie pan. Chill until firm. Spread ice cream over chilled crust and freeze until firm. Pie can be topped with fresh fruit.