Peanut Butter Ice Cream Pie

Recipe adapted from Kevin and Amanda

Have you all been getting sucked in to all of the Fall TV shows like I have? I both love and hate this time of the year. While I get a lot of enjoyment out of watching all of these shows, it tends to send my anxiety skyrocketing just trying to fit them all in!

Glee (as some of you may remember) is among my favorites. This season I am also watching Two and a Half Men, Up All Night, The Office, Grey’s Anatomy, Private Practice, Person of Interest, Dexter, and Storm Chasers.

Ok my head is about to explode now.

{Ok, not really, but I am catching up on tv as I type this}.

Do you know what helps fix my anxiety? Chocolate. Lots and lots of chocolate. Chocolate and peanut butter is even better. This pie gives me both.

This was hands down one of the best desserts I made this summer, so much so that I have now made it twice (something that doesn’t happen very often in my kitchen). It starts with a homemade Oreo crust (you could use a premade crust, but I highly recommend the homemade), and next comes the homemade peanut butter ice cream (without an ice cream maker!). Throw in a layer of hot fudge topping, and then top it all off with pieces of Reese’s Peanut Butter Cups, and it really doesn’t get much better than this. Ideally you should wait several hours to let the pie fully set before serving, but I can speak from experience when I say after only about an hour it’s edible Enjoy!

Peanut Butter Ice Cream Pie
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25 Oreos, finely crushed
6 Tbsp butter, melted
1 (14 oz) can sweetened condensed milk
½ cup peanut butter
½ tsp vanilla extract
2 cups heavy whipping cream
1 jar hot fudge topping
23 miniature Reese’s Peanut Butter Cups

Crush Oreos in a food processor. Mix together with melted butter and press into the bottom of a 9 inch pie plate. Place in freezer for approximately 10 minutes.
In a medium sized bowl whisk together the sweetened condensed milk, peanut butter and vanilla extract. In a separate bowl, using an electric mixer on high speed, beat the whipping cream for several minutes until soft peaks form. Fold into the peanut butter mixture.
Remove the Oreo crust from the freezer. Place half of the ice cream mixture on top of the crust. Microwave the hot fudge topping according to directions and pour ¼ – ½ on top of the ice cream. Top with remaining ice cream mixture and more of the hot fudge topping. Coarsely chop the peanut butter cups (add more if you wish) and place on top of the pie. Place in freezer for 6-8 hours prior to serving.