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Heat a cup of cream in a saucepan over medium high heat. Once the cream is just about to boil, remove from the stove and pour over chocolate in a heat proof bowl and allow to sit for about 2 minutes. Add a pinch of salt to the bowl. Stir together the chocolate and cream until thick. Pour the chocolate into the bottom of the prepared Graham Cracker Crust. Freeze the pie for about 1 hour.
Whisk 1 1/2 cups of cream in a stand mixer until it forms soft peaks. Pour into a bowl and set aside. With the beater attachment, mix the peanut butter, sugar, and vanilla until well combined. With a spatula, add a third of the whisked cream into the peanut butter by carefully folding it in. Once the cream is completely folded into the peanut butter mixture, continue to slowly fold in the remainder of the cream a third at a time. Remove the pie from the freezer and pour the peanut butter over the chocolate and smooth the top. Return the pie to the freezer for about 2 hours. Once the pie is set, you can store it in the refrigerator until you're ready to eat it.
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Preheat the oven to 350 degrees. Mix the graham cracker crumbs and sugar together. Add the melted butter and mix until the butter is saturated into the crumbs. Pour into a greased 9" pie dish, and smash the mixture around the bottom of the dish, avoiding any holes in the crust. I like to use a spoon to make the sides and bottom even, and to make sure the crumbs are packed tightly into the dish. Bake the pie crust on the middle rack of the oven for 10 minutes. Allow the crust to cool completely before using.
In a large mixing bowl, add the desired amount of ice cream to slice of pie and smash with a spoon. I like to keep the pie in slightly bigger chunks in my ice cream, instead of having it really mixed in- but that's just my preference. Freeze for about 30 minutes to an hour, then serve in a bowl or in a waffle cone!
Recipe by Humble Pie Birmingham
