Leftover Peeps S'more Ice Cream Pie

Ingredients

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons brown sugar, packed
• 1/3 cup butter, melted
• 1 pint rocky road ice cream, softened
• 1 cup marshmallow fluff
• 12-14 Peeps in various colors and shapes

Directions

1. Heat your oven to 325. In a medium bowl, stir together the graham cracker crumbs and sugar, then pour in the butter and mix until the crumbs are evenly moistened. Press the mixture into a greased 9-inch pie plate.
2. Bake the crust for 7-9 minutes, until it has just started to brown. Take it out of the oven and leave it until it reaches room temperature.
3. Add the ice cream to the cooled crust by spoonfuls, then smooth it carefully into an even layer. Go gently here, since the crust is fragile and crumbs can sneak into the filling. Freeze the pie until the ice cream is firm, about 30 minutes.
4. Spread the marshmallow fluff evenly over the ice cream. Arrange the Peeps over the fluff however you like.
5. Put the pie back in the freezer for at least two hours or overnight, so it is thoroughly frozen before broiling.
6. Right before serving, place the pie under the broiler about 6 inches from the heat source for about 1-2 minutes, until the Peeps are toasted. Serve immediately.