Mile High Oreo Ice Cream Pie Recipes

GRASSHOPPER ICE CREAM PIE

Steps:

• Preheat oven to 350 degrees.
• Finely crush 20 of the Oreo cookies in a food processor or by pounding them inside a large Ziploc bag with something heavy like a rolling pin until they are just crumbs with no large pieces remaining and have the appearance of course sand. It should be about 2 cups of crushed Oreos.
• Mix the crushed Oreos and melted butter in a medium bowl until they resemble wet sand, then press into the bottom of a pie dish, a 9- or 10-inch springform pan, or square baking dish. I find using the bottom of a clean glass works best for this. Bake for 8 minutes, then cool completely.
• When crust has completely cooled, pull both ice cream flavors from the freezer and allow them to soften slightly. Using a large spoon, scoop the vanilla ice cream out in large, flat chunks, and place them on top of the crust in the bottom of your pan. Cover the vanilla layer with a piece of plastic wrap and use your hands to press it down into a flat layer. The warmth of your hands will help smooth out the layer a bit. Discard the plastic wrap.
• Break up the 10 remaining Oreos into chunks, then sprinkle them evenly over the vanilla layer. Repeat the process of scooping ice cream in large flat chunks with the mint chip ice cream, pressing it down onto the layers of vanilla ice cream and Oreos until the top of the pie is flat. If you have more ice cream than fits in your pan, just mound it up in the center for a mile high ice cream pie. Cover with clean plastic wrap and freeze for 4-6 hours until the ice cream freezes solid again.
• Remove plastic wrap from the top of the ice cream pie and unmold from the springform pan (if using). Slice into 10-12 slices, then plate and drizzle each slice with chocolate syrup before serving.

OREO ICE CREAM PIE

Steps:

• Stir together Oreo crumbs, sugar, and butter until well mixed.
• Add crust mixture to a pie plate and press down evenly.
• In a large mixing bowl whisk together Oreo ice cream and crushed Oreos.
• Pour into cooled pie plate.
• Add heavy cream, powdered sugar, Oreo Cookie crumbs, and vanilla extract to a stand mixer and beat on high speed until it holds stiff peaks.
• Spread onto the pie.
• Freeze for 4 hours before serving.
• Add additional crushed Oreos or shaved chocolate over the top before serving.

OREO ICE CREAM PIE

Steps:

• Gather the ingredients.
• Carefully spoon the softened ice cream into the crust.
• Place 8 of the Oreo cookies so they are standing up along the edge of the prepared cookie crumb crust.
• Finely crush the remaining 5 or 6 Oreo cookies and sprinkle on the surface of the pie.
• Drizzle the chocolate syrup in thin lines over the top of the pie.
• Freeze for at least 4 hours. Remove from the freezer about 10 minutes prior to serving.
• Use the standing Oreo cookies as a guideline when cutting the pie into pieces.
• Top with a dollop of whipped cream if you like, and serve.

MILE HIGH MUD PIE

Steps:

• Line an 8-quart bowl with overhanging plastic wrap.
• Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
• Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
• Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
• Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
• Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
• To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.

MILE-HIGH ICE CREAM PIE

Steps:

• In 3-quart heavy saucepan, cook sugar and water over medium-low heat, stirring often, until sugar is dissolved. Increase heat to medium-high; boil gently, without stirring, about 8 minutes, until syrup turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add whipping cream (sauce will bubble vigorously). Add 1/3 cup butter; stir gently until smooth. Remove from heat; stir in vanilla. Set aside.
• Heat oven to 325°F. In small bowl, mix cookie crumbs and 1/4 cup butter. Press crumbs in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
• Spoon 1 pint dulce de leche ice cream into cooled crust; spread evenly. Drizzle 1/3 cup of the Caramel Sauce over ice cream; sprinkle with 3/4 cup of the pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat layers with chocolate ice cream, another 1/3 cup Caramel Sauce and remaining 3/4 cup pecans. Freeze until almost firm. Top with remaining dulce de leche ice cream and another 1/3 cup Caramel Sauce. Cover; freeze 6 hours or up to 2 weeks. Refrigerate remaining 3/4 cup Caramel Sauce until serving time.
• Before serving, remove side and bottom of pan; place pie on serving plate. Top with whipped cream topping. In small microwavable bowl, microwave remaining Caramel Sauce uncovered on High 1 minute or until warm. Drizzle sauce over each serving.

MILE-HIGH OREO ICE CREAM PIE

Steps:

• Caot 9-inch pie pan with cooking spray.
• Seal 20 cookies in a resealable plastic food storage bag. Using rolling pin finely crush cookies.
• In small bowl combine crushed cookies with butter. Press into bottom and up sides of pie pan; freeze.
• Quarter remaining cookies; in large bowl, combine with vanilla ice cream. Press mixture into pie shell; freeze until firm, about 30 minutes.
• Sprinkle half of chopped Heath bars over pie.
• In large bowl combine coffee ice cream with remaining chopped Heath bars; mound over pie. Freeze until solid, 1-1/2 to 2 hours.
• Just before serving, drizzle with caramel topping and garnish with whipped cream and more chopped Heath bars, if desired.

MILE-HIGH MUD PIE

Steps:

• Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
• Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
• Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
• Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
• Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.