Peanut Butter Oreo Ice Cream Pie.

The movie: The Parent Trap
The recipe: Peanut Butter Oreo Ice Cream Pie
The story: Growing up, there were certain movies that I could just watch over and over. Even though my family owned a decent selection of VHS tapes, somehow there were always a few that got more use than others. The Parent Trap was easily a household favorite, at least for my sister and me.

The movie showcases Lindsay Lohan in her prime, fake British accent and all. It also features Maggie Wheeler, aka Janice from Friends, which is fun to see. And for a kids’ movie, The Parent Trap has a pretty fantastic soundtrack. There are a few of those songs that still make me picture the corresponding Parent Trap scenes in my head.

In the movie, Hallie introduces to the pairing of Oreos and peanut butter to Annie and, in turn, to me. This combination is one of my absolutes favorites in baking, and the dessert I prepared in honor of The Parent Trap is a great example why.

I found this recipe for Peanut Butter Oreo Ice Cream pie on the blog Kevin & Amanda. With such an easy ingredient list, this recipe doesn’t require you to go to the store for a million things before you make it. To start, make a basic crust by combining the crumbs of 25 Oreos and 6 T. of melted butter in a pie pan.

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Crumbly crusts are a pet peeve of mine, so I ended up adding an extra tablespoon of butter to the pan. While the recipe called for a 9-inch pie plate, I found this to be way too small for the amount of crust I had. Instead, I used a 9.5-inch pan, and that still wasn’t big enough. You’ll see why in a minute…

Next, combine a 14 oz. can of sweetened condensed milk, a teaspoon of vanilla, and a half cup of peanut butter.

2014-07-25 18.01.32In a separate bowl, whip 2 cups (a pint) of heavy whipping cream until it becomes whipped cream. If you whip it for too long it will turn into butter, so be careful! I’m always afraid I’m going to make that mistake, so I watch it very closely. Once it is light and fluffy, you’re good to go.

2014-07-25 18.14.51Next, fold the whipped cream into the peanut butter mixture until they are well combined. This filling tastes exactly like peanut butter custard, and could easily be a dessert all on its own. To assemble the pie, pour half of the filling into the crust.

Warm up a jar of hot fudge sauce, and drizzle half of it on top of the filling. Pour the rest of the filling on top of that, then finish with the rest of the fudge sauce. Crush the remaining Oreos in the package, and sprinkle them on top. If you’re wondering why I don’t have any pictures of these steps, it’s because my version was somewhat disastrous at this point.

As I alluded to earlier, my pie crust was much too small for the amount of filling I had made. When I tried to do the layering steps, the hot fudge that went on top made the filling run out of the pan and down the sides. Before I was able to add the Oreos on top, I had to put it in the freezer for a while to become more solidified.

2014-07-25 18.30.58Luckily, this was easy to clean off, and was unnoticeable when it was served for dessert. For once, I planned ahead and made the pie a day in advance, as it needs to freeze for at least 6 hours.

When I pulled out the pie the next day to serve I was worried it would be too hard to cut, which ended up not being the case! With extra care to cut through the thick crust, the pie came out just fine.

2014-07-26 18.30.05The pie was extremely rich, but very delicious. I would highly recommend cutting small pieces. I definitely hope to make this recipe again, hopefully with a bigger pie plate.

Can’t get enough peanut butter and Oreo? Me neither. Check out some other great recipes below.


Peanut Butter M&M Cookies

The recipe: Peanut Butter M&M Cookies

The story: For the Fourth of July, I was (naturally) assigned to be in charge of the baked goods my family supplied. These cookies were the perfect choice for me to make–not only did they come together in a flash, they also were a huge hit at my family’s potluck.

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Unlike other peanut butter cookie recipes out there, this one had plenty of actual peanut butter in the dough. It called for 3/4 cup creamy peanut butter, making for delicious flavor even without the M&Ms. This recipe could also be made with any type of M&Ms, making it extremely adaptable! If I made this recipe again, Pretzel M&Ms would be my first choice to try.

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Like plain peanut butter cookies, these barely spread when baking. I love this about them, because it keeps them so puffy and soft. Hope you enjoy this recipe from Sally’s Baking Addiction as much as I did!


  • 1/2 cup (1 stick) salted butter, softened to room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 and 1/4 cups all purpose flour
  • 1 and 1/2 cups M&Ms


Cream the butter and sugars together on medium speed in a large bowl, using stand mixer with paddle attachment.

Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix.

Fold in the M&Ms with a wooden spoon. Chill the dough for at least 30 minutes.

Preheat oven to 350 degrees. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silicone baking mat. I pressed a few M&Ms on top of the dough balls.

Press the balls down (only slightly) since they won’t spread much while baking. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool. Allow to cool completely on a wire rack. Enjoy!

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Added Tip: To keep cookies uniform try using a medium-sized cookie scoop, like this one from Pampered Chef.