Lightly coat a 9-inch pie plate with nonstick cooking spray.
In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.
To Make the Filling:
In a large bowl, combine the ice cream with the peanut butter, mixing until well blended.
Spoon into the prepared crust.
Freeze for 4 to 6 hours or overnight.
To Serve:
Let the pie sit at room temperature for 5 minutes.
Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.
Notes
See my notes in the post above for other free-from suggestions.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-vegan-peanut-butter-pie