Step 1

Spray a 9" pie pan with non-stick baking release. Set aside.

Step 2

Place the peanuts in the bowl of a food processor and process until finely ground. Set aside 2 tablespoons to use with the finish.

Step 3

Combine the rice krispies and ground peanuts in a medium size bowl.

Step 4

Place the semisweet chocolate, honey and butter in a small saucepan. Heat over low, stirring frequently until smooth and the chocolate and butter are melted. Cool if hot.

Step 5

Pour the chocolate over the rice krispie mix and stir until everything is completely coated.

Step 6

Using a nitrite, vinyl glove or just a plastic bag as a glove press the crust evenly on the bottom and up the sides of the pie pan. Use a table knife to press the crumbs against the side of the plate. Lightly spraying you gloves with a non-stick release will help keep the crust from sticking.

Step 7

Place in the freezer while you make the ice cream.

Step 8

Mix the condensed milk and peanut butter completely.

Step 9

Whip the heavy cream and vanilla to medium peaks. Add half the peanut butter mixture and beat on low to combine.

Step 10

Add the remaining peanut butter and beat on medium to mix. If it is not smooth, raise the speed to high and beat briefly to smooth out. All lumps should be gone.

Step 11

Pour into the chocolate pie crust and freeze until hard.

Step 12

Whip the cream and powdered sugar to firm peaks.

Step 13

Melt the chocolate and oil together at half power in the microwave. Stir together.

Step 14

Drizzle the top of the frozen pie in several directions with the chocolate.

Step 15

Fit a piping bag with a #4 open star. Pipe a ruffle around the outer edge. Pipe a second ruffle next to the first on the inside. Sprinkle the reserved peanuts over the whipped cream.

Step 16

Store in the freezer.

Step 17

NOTE: To release the pie, leave it at room temperature for about 15 minutes. Go between the pie and the pie plate with a small metal spatula. You probably can't go all the way to the bottom of the pie plate but just loosen the top edge. At this point the entire pie should be able to be removed and placed on a cake board by simply placing a cake server under the bottom crust where it can be lifted out. This will make cutting it much easier. Cut into small slices as this is extremely rich.