PB Ice Cream Pie

(A bit of a potchke, but it does make 3 pies and freezes beautifully. So make one for Shabbos, and have two spares for the next time(s) you have company.)

Filling

6 eggs, separated

6 Tbs corn syrup

1 cup confectioner's sugar

2 tsp vanilla

4 heaping Tbs peanut butter (crunchy or creamy, depending on whether you like your pie crunchy or creamy)

2 (8 oz.) Rich's Whip

 

3 graham cracker pie crusts

 

1cups crunchy peanut butter

1 1/4 cups confectioner's sugar

3/4 c miniature chocolate chips, optional

 

Beat egg whites until stiff, then beat in 1 cup confectioner's sugar. In another bowl, whip Rich's Whips, then fold into whites. In the same (now empty - no need to wash) bowl, beat egg yolks and corn syrup, then add vanilla and peanut butter. Fold into egg white mixture. Pour into graham cracker crusts. Crumble together topping ingredients and sprinkle on pies. Freeze. To facilitate cutting, remove from freezer twenty minutes before serving.