Peanut Butter Oreo Ice Cream Pie

I have been looking for an excuse to make this pie ever since I stumbled across it months ago. So when Sam's mom and brother were in town, I decided the time had come and took the plunge. And let me tell you, this pie is amazing!!! Words really don't do it justice. You'll simply have to try it for yourself.

Recipe adapted from Kevin & Amanda and Allrecipes.com

1 pkg. Double Stuf Oreos

6 Tbsp. melted butter

1 can sweetened condensed milk

1/2 c. peanut butter

1/2 tsp. vanilla

1 pint heavy whipping cream

1 cup butter

2/3 cup cocoa powder

3 cups sugar

1 12 oz. can evaporated milk

1 tsp. vanilla

Finely crush 2/3 of the package of Oreos, combine with the melted butter, and press into the bottom of a 10-inch or larger round pan. Freeze for at least 10 minutes.

While the crust freezes, make the hot fudge. Whisk together evaporated milk and cocoa. Strain into a large saucepan to remove cocoa lumps. Add 1 c. butter and 3 c. sugar. Bring to a boil over medium heat and boil for 7 minutes. Remove from heat and add vanilla.

Whip cream until stiff peaks form. Combine sweetened condensed milk, peanut butter, and vanilla, and then gently fold in whipped cream. Spread half of cream mixture over frozen crust. Top with a layer of the hot fudge. Spread remaining cream mixture over hot fudge, drizzle some hot fudge on top (you will probably only use about half of it), and finally top with remaining Oreos, roughly crushed. Freeze for at least 6-8 hours before serving.