Peanut butter, chocolate, oreo, ice cream, pie, no-bake, no-churn – just a few reasons why you need to make this pie ASAP!
Today marks the beginning of the third year of my #PBChocSat series! It’s time to start wearing scarlet and gray every Saturday and eat penut butter and chocolate things while cheering on the Buckeyes! This ice cream pie was actually made for my friend Stephanie’s birthday (hence the candles) as she is as much of a peanut butter and chocolate lover as I am. Instead of regular peanut butter cups, I used the Butterfinger peanut butter cups but if you cannot find them just go ahead and use the standard ones.
Two years ago: Flourless Almond Butter Dark Chocolate Chunk Cookies
Four years ago: Cake Batter Chocolate Bark
NO-BAKE BUTTERFINGER PEANUT BUTTER CUP ICE CREAM PIE
Makes 1 pie
16 Oreo cookies, finely crushed
3 Tbsp unsalted butter, melted
1 cup (1/2 pint) heavy cream
1/2 cup canned sweetened condensed milk
1/2 cup creamy peanut butter
8 oz. Butterfinger peanut butter cup minis, halved
- For the crust: In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9-inch greased pie plate. Chill for 30 minutes before filling.
- For the filling: In a cold, medium bowl, whip the heavy cream until stiff peaks form. In a separate large bowl, mix together the sweetened condensed milk and peanut butter. Gently fold in the milk-peanut butter mixture and all but 1/2 cup of the chopped peanut butter cups.
- Spread the filling evenly into the chilled crust. Top with reserved peanut butter cups. Freeze until very firm, at least 5 hours.Top with Oreos if desired.
- Allow to sit at room temperature for 10 minutes before slicing and serving.
Source: Adapted from my No-Bake Oreo Ice Cream Pie.