1 1/2 Cups roughly chopped leftover candy (we used the leftovers from our candy story) 6 Whole Graham Crackers (approximately 1 1/2 sleeves), roughly broken up 5 Tablespoons butter, melted and cooled 1 Quart of your favorite vanilla ice cream, softened feeling adventurous? Try our vanilla ice cream recipe Stabilized Whipped Cream or Meringue, enough to cover/to taste
Heat an oven to 350 degrees and grease a 9-inch pie dish.
In a food processor, combine graham crackers and candy and pulse until they are the size of small crumbs.
Slowly add the butter and pulse until the graham crackers are wet and hold together in a ball if you press them with your fingers.
Pour crust into the pie pan and press into the bottom and sides of the pan, until the crust is evenly coated.
Bake for 8-10 minutes, or until the crust is golden and aromatic. Cool. Freeze for at least an hour.
Add the ice cream to the pie crust and smooth with a spatula to distribute evenly.
When ready to serve, top with whipped cream or meringue.