Peanut Butter Ice Cream Pie

Make the crust: In a food processor or blender/chopper, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch springform pan (that’s at least 2.5-3 inches deep). With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust.

Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.

Fold softened ice cream into the whipped cream. This will take a couple minutes, as the ice cream is much stiffer than the whipped cream.

Spoon half of the filling into the prepared crust. Drizzle half of the melted peanut butter over the filling. Spread the rest of the filling on top as best you can, and drizzle with remaining melted peanut butter. Sprinkle with crushed Reese’s Pieces. Cover and freeze for at least 6 hours and up to 48 hours.

Remove from the freezer and feel free to garnish with more melted peanut butter, crushed Reese’s Pieces, and whipped cream. I used Wilton 1M piping tip for the whipped cream in the pictured pie.

Allow frozen pie to sit at room temperature for 5 minutes to soften slightly before slicing and serving. For neat slices, use your sharpest knife, and dip it in some hot water before each cut.

Cover and store leftover pie in the freezer for up to 5 days.