Instructions

1. Place 25 oreo cookies (cream and all) into the bowl of a food processor. Process until finely crushed. If you don’t have a food processor, place the oreos in a large ziploc bag and crush using a rolling pin until the oreos have a fine consistency.
2. In a medium bowl, add the crushed oreos and the melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch pie dish. Place the dish in the freezer for about 10 to 15 minutes.
3. Meanwhile, in a large bowl, whisk together the sweetened condensed milk, peanut butter and vanilla extract. Set aside.
4. In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream. Whip on high speed until stiff peaks forms, about 3 to 5 minutes. Add the whipped cream to the bowl with the condensed milk. Gently fold together.
5. Remove the pie dish from the freezer. Add half of the cream mixture to the pie dish. Heat the hot fudge sauce in the microwave for a few seconds so that it will pour easily. Drizzle half of the hot fudge evenly over the pie. Top with the remaining half of the cream mixture. Drizzle again with the remaining hot fudge.
6. Lightly crush about 6 of the remaining oreos. Chop the peanut butter cups in half (it helps to freeze them for a bit first – they’ll cut much easier and neater). Garnish the pie as desired with the oreos and peanut butter cups.
7. Return the pie to the freezer for at least 6 to 8 hours before serving. Once everything is set, I usually cover loosely with aluminum foil.