Beat whipped topping until medium peaks form and place bowl in freezer while preparing other ingredients.

Carefully remove cold can of coconut milk from fridge, being careful not to shake or tip. Remove cream that has separated from the top of the can and reserve leftover coconut water for smoothies or another use. Whip coconut cream until very soft peaks form. Remove bowl containing whipped topping from freezer and fold in coconut milk, sugar, salt, and vanilla. Place in freezer to set (don’t pour it into the crust yet).

After an hour, and no more than two, remove the base from the freezer and stir thoroughly. Fold in Viennese crunch and 1/4-1/2 cup hazelnut spread.  The hazelnut spread does not need to be completely mixed in, just enough that it’s running through the ice cream. Pour into graham cracker base (not all the filling will make it in) and return to freezer for at least four hours or up to overnight.

In a small saucepan, melt 1/2 cup peanut butter and remaining 1/2 cup hazelnut spread. Let cool for three minutes and then pour over pie. Garnish with Viennese crunch and devour. Pie can be eaten immediately, with warm topping, or returned to freezer.

Take a clean jar and add three to four split vanilla pods. Cover with unflavored vodka and cap tightly. Keep in a cool dark place for 6 weeks and use. Any time you use some, top it back up with vodka, and you’ll never buy vanilla extract ever again!