Peanut butter Oreo ice cream pie is a decadent dessert that cannot be resisted by any one, the name says it all. The combination of these three ingredients creates heaven and a melt in your mouth feel. The cold dessert is great for summer evenings and is towards the heavier side but people will still ask for second servings.
Oreo cookies – you’ll have a few leftover: 1 (15.5 ounce) package
Unsalted butter, melted: 6 tablespoons
Can sweetened condensed milk: 1 (14 ounce)
Creamy peanut butter: ¼ cup
Vanilla extract: 1 teaspoon
Cold heavy cream: 2 cups
Hot fudge sauce: 1 cup
Peanut butter cups, for garnish
In a food processor, crush 25 Oreos. They should be finely powdered. If a food processor isn't available, crush them in a ziplock bag. In a mixing bowl, add the melted butter and the crushed oreos. Mix them well by hand until they are thoroughly combined.
Put the mixture in a pie dish and press it down. Put the dish in the freezer for 15 minutes.
In another large bowl, mix peanut butter, vanilla and condensed milk. In a stand mixture whip the heavy cream on high speed for 3 to 5 minutes. Stiff peaks should form.
Add this cream to the bowl which has the condensed milk mixture. Fold the two together lightly.
Take the pie dish out of the freezer and add half of the cream mixture. Microwave the fudge sauce for a few minutes so that it becomes runny. Half of the fudge should be drizzled over the pie. Repeat these two layers.
Crush the 6 remaining oreos. Cut the peanut butter cups and use them to decorate the dish. Garnish the pie as you desire and get creative. After the pie is completely set, put it in the freezer for minimum 6 hours, preferably overnight. Cover it with plastic when it is freezing.