Peanut Butter Ice Cream Pie

By Sally's Baking Recipes · 300 min

Ingredients

Instructions

1. Pulse the 22 Oreos, filling included, in a food processor until fine crumbs form, about 2 cups or 250 g. Put the crumbs in a large bowl, add the melted butter and stir. Break up any large chunks.
2. Press the mixture into the bottom and up the sides of an ungreased 9-inch springform pan (at least 2.5–3 inches deep) to make a compact, thick crust.
3. Whip the cold heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. If it over-whips and looks curdled, gently fold in a little more cold cream by hand until smooth.
4. Fold the softened peanut butter ice cream into the whipped cream until combined.
5. Spoon half the filling into the crust. Drizzle with half the melted peanut butter. Spread the remaining filling on top and drizzle with the rest of the peanut butter. Sprinkle with the crushed Reese's Pieces.
6. Cover and freeze for at least 6 hours and up to 48 hours.
7. Let the frozen pie sit at room temperature for 5 minutes before slicing. Dip a sharp knife in hot water before each cut for neat slices.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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CreamHeavy creamPeanut butterIce creamWhipped creamOreo