Frozen Chocolate Peanut Butter Cream Pie

1. Line an 8-inch springform pan with parchment paper.
2. In a food processor, pulse the cookies and butter together until you have crumbs. Reserve 1/4 cup crumbs for topping. Press the remaining crumbs into the bottom of the prepared pan, packing it in tightly.
3. Using an electric mixer, whip the peanut butter, heavy cream, and powdered sugar in a large bowl until soft peaks form, 1-3 minutes. 
4. Add scoops of ice cream to the cookie crust. Spoon the peanut butter cream over the ice cream, spreading in an even layer. Freeze for 30 minutes, then pour over the fudge sauce. Sprinkle with the remaining cookie crumbs and peanuts. Freeze for 3 hours or until firm. 
5. Melt the chocolate and coconut oil together in the microwave for about 1 minute. Remove the cake from the freezer and release it from the springform pan. Pour the chocolate shell over the cake. Sprinkle with sea salt. 
6. When the chocolate hardens, cut the cake, then serve or freeze until ready to serve. And Enjoy!!