Begin by making the brownies. Line the bottom of a 9″ springform pan* with parchment.
Preheat the oven to 350F.
In a microwave-safe bowl, melt the chocolate and butter until smooth.
Beat the sugar into the chocolate and butter. Add the eggs, one at a time, and then the vanilla.
Fold in the flour, cocoa powder, and salt until well incorporated.
Pour the batter into the bottom of the lined pan, and bake for about 35 minutes, or until a toothpick comes out mostly clean and a nice crackle crust has formed.
Cool on a wire rack.
About 20 minutes before you shape the crust, remove the ice cream from the freezer to soften it.
To form the crust, take the bottom of a measuring cup and press down on the brownies, pushing the excess up the sides to create a crust. You can use your hands, too.
Scoop the ice cream into the pan on top of the crust, and spread out evenly. An offset spatula works well for this if you have one.
Cover the pie with plastic wrap and freeze for at least 3 hours before serving.
When you’re ready to serve, melt the chocolate and 1 tablespoon of the coconut oil in a small bowl and in another small bowl the remaining coconut oil and the peanut butter. Add the powdered sugar to the peanut butter.
Stir both the chocolate and peanut butter until smooth.
Remove the pie from the springform pan and drizzle the chocolate and peanut butter all over. You may need to let the pie sit for a few minutes and run a knife around the edges to encourage it to come out of the pan.
Slice using a knife dipped in hot water and serve!
For the brownie crust, you can use a box mix, or you could probably skip the baking and buy pre-made brownies and then mush them into the bottom of the pan (note that these two methods have not been tested)
You can use whatever kind of ice cream you’d like
If you don’t have a springform pan, you can use a deep dish pie plate, however, it will be much more difficult to cut the pie, so I recommend investing in one.