Ice Cream Pie

1 . Stage

Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes.

2 . Stage

Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes.

3 . Stage

Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.

4 . Stage

Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.

5 . Stage

Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.