Peanut Butter Pretzel Pie

Ingredients

• 5 ounces thin pretzel twists
• 2 ounces butter, melted and cooled
• 3 quarts vanilla ice cream, softened
• 6 ounces smooth peanut butter, divided into 5 ounces and 1 ounce, melted until it turns to liquid
• 2 ounces cold heavy cream, whipped
• Optional toppings: crushed peanut butter cups, butterfingers, pretzels, or salted peanuts

Directions

1. Pulse the pretzels in a food processor until you have a rough mix of coarse bits, smaller crumbs, and sandy pieces. Stir in the melted butter, then tip everything into the pie plate. Press the crumbs across the base and up the sides to make an even crust, then freeze for 10 minutes.
2. With a large spatula, work the ice cream in a bowl until it loosens enough to stir but is still frozen, like soft serve. Drizzle 5 ounces of the peanut butter over the ice cream and fold it through. Spoon the frozen filling into the crust and smooth the top into a gentle dome. Make a small well in the center of the dome and add the remaining peanut butter there. Freeze the pie for 4 hours so it can firm up.
3. Just before serving, pipe the cold whipped cream around the edge of the pie. Scatter your chosen chopped topping over the top, and serve right away.