Get ready to indulge in your new favorite warm-weather dessert. This Peanut Butter Ice Cream Pie is made of velvety peanut butter ice cream which rests on a crunchy Oreo cookie crust and is covered with homemade whipped cream. All of this is drizzled with fudge sauce and topped off with chopped peanuts. It's a match made in dessert heaven!
Course Dessert
Cuisine American
Keyword chocolate, ice cream, ice cream pie, peanut butter, pie
Crush your Oreo cookies into fine crumbs. (You can do this using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.)
Add the cookie crumbs to a bowl and pour the melted butter over them. Mix in the melted butter until everything is well combined.
Press your Oreo and butter mixture into the bottom and sides of a 9-inch pie dish. Be sure to firmly press the mixture down to achieve a sturdy crust.
Bake for five to seven minutes or until set. Allow to cool completely.
Place the ice cream in the bowl of a stand mixer. Add in the peanut butter and beat on medium-low until completely combined.
Spread this mixture into the cooled pie shell. Place in the freezer.
Next, beat the cream and vanilla with an electric mixer on medium-high speed until it starts to thicken. Add in the instant vanilla pudding mix, then continue to beat while gradually adding the confectioners’ sugar. Beat until the cream is fluffy (medium peaks) but not too firm.
Spread the whipped cream over the pie. Return to the freezer for six hours or overnight.
Remove the pie from the freezer about 10 minutes before serving. Drizzle the top with fudge sauce and chopped peanuts.