Rosalie Holland of West Frankfort, Ill., is looking for a recipe for chocolate peanut butter pie.

Can anyone help?

In the meantime, here’s an exceptionally easy recipe for  ice-cream peanut butter pie.

To add a taste of chocolate, garnish with chocolate syrup, chocolate curls, grated chocolate or mini chocolate chips.

PEANUT BUTTER ICE-CREAM PIE

Yield: 6 to 8 servings

For crust:

1 1/4 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons butter, melted

For filling:

1 quart vanilla ice cream

1/2 cup crunchy peanut butter

1/2 cup heavy cream, whipped

To prepare crust: Set aside 1 or 2 tablespoons crumbs for garnish. Mix remaining crumbs with sugar and butter. Press firmly into 9-inch pie plate. Cover; chill at least 45 minutes.

To prepare filling: Soften ice cream at room temperature for about 10 minutes. Transfer to large bowl; stir with a wooden spoon until smooth. Quickly fold in peanut butter and whipped cream. Quickly spoon mixture into crust.

Sprinkle reserved crumbs around edge. Freeze until firm, about 5 hours. Remove from freezer 10 to 15 minutes before serving.

Per serving (1/6 of recipe): 547 calories; 40g fat (64 percent calories from fat); 112mg cholesterol; 10g protein; 41g carbohydrate; 2g fiber; 366mg sodium; 110mg calcium.