1 (9-inch) graham cracker crust
1 qt. vanilla ice cream, softened
1/2 c. white Karo syrup
1/3 c. creamy peanut butter
2/3 c. chopped dry roasted, unsalted peanuts

Prepare crust. Cool. Press half of softened ice cream into crust. In small bowl, stir corn syrup and peanut butter until blended. Pour half of mixture over ice cream. Sprinkle with half of peanuts, repeating layering. Freeze until firm, about 5 hours. Let pie stand at room temperature for 5 minutes for easy cutting.