Ice Cream Pie with Oreo Crust

Today is National Ice Cream Day! And today I am taking a break from Baking (just too Hot) and making this crowd pleasing pie…. Enjoy

• 4 oz unsalted butter (melted, 113 g)
• 30 Oreo cookies (340 g)
• 1.5 quart ice cream (1.4 liter)
• For Crust :
• Break Oreo cookies into small pieces and ground in a food processor until fine crumbs form. Melt the butter in the microwave for about 30 – 45 seconds, stir with a fork to dissolve any remaining solid butter.
• Drizzle melted butter over the Oreo crumbs, and process for an additional 10 – 20 seconds until the mixture is the texture of wet sand.
• Turn the mixture out into a pie dish or springform pan and press into the bottom and sides of the pan to form a crust.
• Wrap well and freeze until hardened before filling
• My Pie :

• When the pie crust is ready, allow the ice cream to soften slightly at room temperature for ease of scooping and spreading.
• Scoop out the ice cream and fill the crust to the rim, use an offset spatula to spread it evenly. If you have more ice cream, add everything on top and create a dome top.
• Freeze the pie until the ice cream is firm again before slicing and serving.

Change it up:

• Cookies and cream: fold crushed Oreos into vanilla ice cream, served with whipped cream and more crushed Oreos
• Strawberry explosion: strawberry ice cream, layered with strawberry jam, topped with strawberry compote for serving
• Chocolate peanut butter: chocolate ice cream layered with swirls of creamy peanut butter, or peanut butter ice cream layered with chocolate syrup or chocolate ganache, served with whipped cream and chopped peanut butter cups