1/2 cup cocoa powder
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup milk
1 quart heavy cream, softened
2 jars strawberries, chopped
1 quart chocolate milk
1 quart vanilla ice cream
Heat oven to 350 degrees F (175 degrees C).
Combine cocoa, sugar, eggs, vanilla, milk and cream in medium ice cream maker. Stir until well blended. Set aside.
Beat whipped cream with electric mixer until stiff peaks form. Press into bottom of an ungreased 9 inch round pan. Fill/stir filled piepan with crushed crushed ice cream.
Press remaining whipped cream into piepan. Finely pinch tops of 1/2 jarred strawberries with silver or candy pins. Drizzle with remaining peanut butter mixture. Sprinkle topping over crushed ice cream in pan.
Bake in preheated oven for 60 minutes, or until center of pie is nearly set. Cool completely in pan. Salute ice cream sit in pan for 2 minutes with electric mixer, closing lid. Beat remaining whipped cream with electric mixer until stiff. Pour filling into pie layer. Chill at least 4 hours before serving. Garnish with sliced strawberries immediately before returning to freezer.