Happy National Hot Fudge Sundae Day!

I just love me some random food celebration holidays! But honestly, who comes up with this stuff? It's like a group of food execs just gathered in a conference room one rainy day and started assigning things to empty calendar slots. "Hmmm, May 17th is open, how about National Jalapeño Poppers Day?" Actually, May 17th is National Cherry Cobbler Day, just so ya know. I'm way too lazy to scan the whole list for Jalapeño Poppers, but if they do have a day, let me know. I also love me some Jalapeño Poppers.

In honor of National Hot Fudge Day though, I'm making you a pie. Not just any pie, but a pie featuring one of my favorite flavor combos and one of my favorite cookies. When I was a kid, my mom always bought Archway cookies, and the Dutch Cocoa were the ultimate. I used to sandwich huge globs of peanut butter between two of them and go to town. Since Archway is hosting a little recipe challenge through BakeSpace, I had to give it a go. This is attempt numero uno, and yes, I'm going to save most of it in the freezer until E comes home from his scandalous business trip during which he crashed a Days of Our Lives party and was hit on by Chloe Lane. More on that later.

Peanut Butter Hot Fudge Sundae Pie

For the crust:
8-9 Archway Dutch Cocoa Cookies, pulverized to make 1.5 cups of crumbs
1/4 c. melted butter

Mix crumbs and butter and press into a 9 inch pie plate. Bake at 350 degrees for 10 minutes. Cool and Set aside.

For the ice cream:
1 c. heavy cream
1 cup milk
1/2 cup sugar
1/2 cup peanut butter
generous pinch of salt

Pulse all ingredients in a blender until well combined. Pour into ice cream maker and process according to instructions for a soft set ice cream.

To assemble:
12 mini or 6 full sized peanut butter cups, roughly chopped
1/4 cup peanuts, chopped
1 cup whipped cream
Maraschino cherries
Hot fudge sauce

Pour ice cream into cooled crust. Sprinkle with chopped peanut butter cups and freeze for at least one hour. When ready to serve, spread a pool of hot fudge on each plate. Top with a slice of pie. Top pie with whipped cream, sprinkle with peanuts, and add a cherry.

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