Dulce de Leche Ice Cream Pie

Make the Pie

1. Preheat the oven to 325°F. In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, and nutmeg. Press the crumbs into a 9-inch glass or ceramic pie plate to form an even crust. Bake the crust in the center of the oven for 8 minutes, or until lightly browned. Let cool.

2. Let the ice cream thaw in the refrigerator for 15 minutes. Scoop the ice cream into a large bowl and, using an electric mixer, beat it just until very soft but not melted. Spread the softened ice cream into the pie shell and freeze for at least 1 1/2 hours, or until the ice cream is firm.

3. Cut the pie into wedges and serve with the dessert sauces and peanuts.

Make the Vanilla Caramel Sauce

1. In a small saucepan, combine the cream, butter, and vanilla bean and seeds. Bring to a simmer, then remove from the heat.

2. In a heavy, medium saucepan, cook the corn syrup over moderate heat until bubbling. Sprinkle in 1/4 cup of the sugar and cook, stirring just until the edges begin to turn a light amber, about 2 minutes. Repeat with the remaining sugar, adding 1/4 cup at a time. Once all of the sugar has been added, cook the corn syrup mixture until a medium-amber caramel forms, stirring and swirling the pan, about 5 minutes.

3. Remove the caramel from the heat and carefully add the cream mixture. Cook the caramel over moderate heat, stirring frequently until any hardened sugar melts and the caramel is bubbling, 2 to 3 minutes. Let cool slightly, then whisk in the water. Remove the vanilla bean and serve warm or at room temperature.

Make the Hot Fudge Sauce

1. In a medium saucepan, whisk the water with the corn syrup, cocoa powder, and sugar until smooth. Bring to a boil. Remove from the heat and whisk in the melted chocolate. Gradually whisk in the coffee and rum. Serve warm.

Make Ahead

The sauces can be refrigerated for up to 2 weeks.