Wickedly sweet and really indulgent, this pie starts with a crushed Oreo cookie crust. I fill it with my Three-Ingredient No-Churn Ice Cream mixed with peanut butter, then serve it with a generous portion of fudge. As my mum always said, “May as well be hung for a sheep as a lamb”—meaning, you might as well go all out, right?
Makes 8 servings
1 To make the crust: Grease a 9-inch round cake pan and line it with two layers of plastic wrap (this will make it easy to remove the pie from the pan once it’s frozen).
2 In a medium bowl, stir together the melted butter and the cookie crumbs until the mixture has the texture of wet sand. Transfer the crumb mixture to the prepared pan and use your fingertips to press it over the bottom and up the sides of the pan. Refrigerate for 30 minutes to set.
3 To make the filling: Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whip the cream on medium-high speed until soft peaks form.
4 Pour in the condensed milk and vanilla and whip until your mixture is thick and forms stiff peaks.
5 By hand, stir in the peanuts and then the peanut butter.
6 Pour the filling into the prepared crust and smooth out the surface with a spatula. Freeze for at least 5 hours before serving. (The pie will keep in the freezer, covered, for up to 6 weeks.)
7 Cut into big slices, pour on some hot fudge sauce, and sprinkle with peanuts.
Note
Remove the creme center from the Oreos before you crush them—you only need the cookies themselves. Alternatively, you could substitute another brand of chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers.