Fudge Sundae Pie

Crust: ¼ c. corn syrup
2 T. firmly packed brown sugar
3 T. butter
2 ½ c. Rice Krispies

Cook corn syrup, brown sugar and butter over low heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add cereal, stirring until well coated. Press into 8”-9” buttered pie pan to form crust. Freeze until crust is firm.

Filling: ½ c. peanut butter
½ c. hot fudge topping (NOT chocolate syrup)
6 T. corn syrup
1 qt. vanilla ice cream

Stir together peanut butter, fudge topping and corn syrup. Spread 2/3 of mixture over crust. Freeze until firm. Allow ice cream to soften slightly. Spoon into frozen pie crust. Freeze until firm.

Let stand at room temperature about 10 minutes before cutting. Warm remaining 1/3 of mixture and drizzle over the top as desired.