Oh how I adore this pie! I could eat it every day without batting an eye. This recipe features an Oreo pie crust (homemade of course) filled with mint chocolate chip ice cream then topped with whipped cream, lots of caramel, and crushed Oreos. It's a pie to be enjoyed year round!
Remove the ice cream from the freezer to let soften. Once softened scoop the ice cream into the pie crust and use a spatula or spoon to smooth the ice cream into an even layer. Cover with plastic wrap and place in the freezer for 4 hours or until firm.
When ready to serve place the heavy cream and powdered sugar in a bowl and whip with hand beaters or an electric mixer (fitted with whisk attachment) until stiff peaks form.
Remove the pie from the freezer, spread or pipe the whipped cream over the pie. Drizzle caramel sauce overtop and lastly sprinkle the crushed Oreo’s to finish off the dessert!
Slice and serve immediately.
Store covered, in the freezer for up to 1 month.
Ice cream: The recipe card says to use 1.5 quarts, you can also use 1/2 gallon (which isn't much more than 1.5 quarts). Be sure to let your mint chocolate chip ice cream get soft enough that you can spread it. Allotted time to make the pie does not include the time needed to make the Oreo pie crust. Nutritional information is an estimate and does not include the pie crust.