Guess who’s back, back again… So I haven’t blogged in a ridiculously long time and I really have no excuse, especially since it’s not like I’ve stopped making amazing desserts whenever I get the chance. If you follow me on Instagram (follow me on Instagram! @startedfromthebatter), you know that I’ve made some baller cakes in the past few months and also, this INSANE Peanut Butter Ice Cream Oreo Pie. I made it for the first time in mid-May and since then I’ve made it three more times. I’ve never made the same thing so often in such a short period of time and I’ve also never gotten as many compliments as I have on this dessert. Let me break it down for you: Oreo pie crust, homemade peanut butter ice cream (easy and you don’t need an ice cream maker), layered with hot fudge and Oreos. It’s peanut butter and Oreo overload and I swear if you make it you will not regret it.
Since I always like to include a little anecdote in my posts, here’s one for this pie: I recently started a new job and before I left my old one, my boss made me promise to make one last thing for everyone. I had just made this pie for my family and it was such a big hit that I wanted to make it again for the office. I doubled the recipe and made it in a 9×13″ aluminum tin so there would be enough for everyone. As I was finishing making the pie, it occurred to me that I hadn’t thought the plan all the way through. It was the end of May and a glorious 80 degrees outside, and I had an hour commute to work, including a train ride, subway ride, and a few blocks’ walk. It was around 10pm the night before my last day and it was too late to make anything else or to somehow procure some dry ice, freezer bag, etc. I panicked, freaked out to my mom and incredibly patient boyfriend, and might have shed a tear or two. Why would I make a frozen dessert that needed to travel an hour in that unseasonably warm weather!? I ended up surrounding the (giant) pie with 2 small ice packs I found in the freezer as well as a bunch of containers of frozen soup, and prayed. Fortunately I got the pie to my office intact and it looked perfect when I pulled it out of the office freezer at 3:00. Everyone obviously LOVED it because it’s f’ing delicious, and I overheard this conversation:
Coworker 1: Should I have a piece?
Coworker 2: Yes.
Coworker 1: Is it as good as sex?
Coworker 2: It’s better than sex.
Coworker 1 (after having a bite): Oh my god, you’re right.
So if you’re still questioning whether or not you should make this, let me give you a hint: YOU SHOULD.
Besides being indescribably delicious, this dessert is pretty quick and simple to make. Another thing I like about it is that you can make it as far in advance as you want, since it’s frozen anyway. Also, you’ll have leftover peanut butter ice cream stuff so you can fill up some ice cream cones and stash them in your freezer for yourself. Here are all of the ingredients you need:
Begin by finely grounding about 25 Oreos in a food processor (the whole Oreo, cream and all). Then add in 6 tablespoons of melted butter and use your hands to press the mixture evenly into a 9″ or 10″ pie dish. Then stick the dish in the freezer to set while you move on to the next steps.
Crush around 10 more Oreos into coarse pieces and set aside. Then whisk together sweetened condensed milk, vanilla extract, and peanut butter.
You’ll get this super thick and gooey result:
Next, in a new bowl, use an electric mixer to whip the heavy cream until stiff peaks form. It’s actually incredibly easy to make whipped cream. You start whipping on a low-medium speed until the cream gets frothy and then turn the mixer up to high. After a few minutes you’ll notice the cream thickening and you want to stop mixing as soon as you can create peaks in the whipped cream without them wilting. Excuse the poor photo quality, but below is a picture of what a stiff peak should look like. While cream is mixing, you can heat up the hot fudge.
Next, use a spatula to fold the whipped cream into the peanut butter mixture (not the other way around). It will take a while before it’s fully combined but it’ll be a great arm workout.
Now, take the pie crust out of the freezer and fill it up about halfway with peanut butter “ice cream” and then pour half of the hot fudge on top. I was hesitant to use that much hot fudge the first time but after tasting the pie I realized that 1/2 the jar was the right amount. Swirl it around to create a layer over the ice cream, it doesn’t have to be pretty.
Finally, top with more peanut butter ice cream, drizzle with more hot fudge, and sprinkle with remaining crushed Oreos. I can almost guarantee you’ll have peanut butter ice cream remaining because it’s way too much to fit in one pie dish. I grabbed some ice cream cones from the pantry and filled them up with some leftover hot fudge and crushed Oreos layered inside and on top. If you don’t have ice cream cones on hand you can also just fill up anything small that can go in the freezer (because throwing out the rest is not an option). Cute, right?
Despite this pie being quick and easy to make, prepare to clean up a lot of dishes and sticky counter tops. One final tip – take this out of the freezer and let it thaw out a little bit before you plan to serve it. If you use an aluminum/disposable pie tin it won’t need as much time to thaw, but if you use a glass dish it will need a solid 15 minutes. Enjoy!
Peanut Butter Ice Cream Oreo Pie
- ~35 Oreos
- 6 tablespoons unsalted butter, melted
- 2 cups heavy cream
- 1 (14oz) can sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1 bottle Smucker’s Chocolate Fudge
- Make the pie crust: Finely crush about 25 whole Oreos in a food processor. Add melted butter and process for a few seconds till combined. Use your fingers to press the Oreo crumbs into a 9″ or 10″ pie dish and stick in the freezer to set while completing remaining steps. Crush up remaining Oreos into coarse pieces and set aside (I did this part by using my hands to crush up the Oreos in a Zip Loc bag).
- Make the peanut butter ice cream: Whisk together sweetened condensed milk, peanut butter, and vanilla in a large bowl and set aside. Using an electric mixer, whip the heavy cream until stiff peaks form. While heavy cream is being whipped, heat up the hot fudge. Then use a spatula to fold the heavy cream into the peanut butter mixture until fully incorporated.
- Assemble the pie: Remove the pie crust from the freezer and fill it up halfway with peanut butter ice cream mixture. Drizzle with 1/2 the jar of hot fudge and then try and spread it around. Fill the pie dish to the top with remaining ice cream mixture, drizzle with more hot fudge, and sprinkle with remaining Oreo crumbs.*
- Freeze for 6-8 hours before serving. If made in a glass dish, remove from freezer about 15 minutes prior to serving to allow to thaw a little bit, otherwise it will be too hard to slice.
*If you have leftover ice cream mixture that won’t fit in the dish, you can fill up mini ice cream cones or another small dish and layer with any other leftover hot fudge and Oreos.
(recipe from Kevin & Amanda)