Tin Roof Pie

1/3 cup creamy peanut butter
1/3 cup dark corn syrup
2 cups crushed cornflakes (measured after crushing)
1 pint vanilla ice cream, softened
Chocolate Sauce (optional)
Whipped cream (optional)
1/2 cup chopped pecans or walnuts (optional)

With a fork combine the peanut butter and corn syrup, then gradually incorporate the cornflakes. When the mixture becomes hard to handle, combine the crust with your hands. Pat it down and up the sides of a 9-inch pie plate.

Pat the softened ice cream into the crust. Smooth the top with a rubber spatula. Wrap the pie with plastic wrap and freeze it for at least 2 hours or until the ice cream is frozen solid.

To serve, dip a knife into hot water and slice the pie into servings. Top with Chocolate Sauce, whipped cream and chopped nuts.

Chocolate Sauce:
4 ounces semisweet chocolate bits
1 tablespoon granulated sugar
12 tablespoons water
2 tablespoons Cognac, coffee or rum
1 tablespoon butter
1 to 2 tablespoons heavy cream (optional)

In a small saucepan, combine the chocolate, sugar, water and Cognac. Bring the liquid to a boil, stirring constantly, then simmer, over low heat for 5 minutes or until the sauce is slightly thickened.

Remove the saucepan from the heat and stir in the butter. Cool the sauce to room temperature, then refrigerate. Just before serving, stir the sauce to blend it and add the heavy cream.