Description
This Winger’s copycat Asphalt Pie is a deliciously creamy and indulgent dessert featuring a mint chocolate chip ice cream filling nestled in a crunchy Oreo cookie crust, topped with caramel sauce, crushed Oreos, and whipped cream. Perfectly chilled and refreshing, it’s an easy no-bake treat that satisfies any sweet tooth.
Ingredients
Scale
Pie Base
- 1 pre-made OREO cookie pie crust
Filling
- 1.5 quart container Mint chocolate chip ice cream (softened)
Toppings
- Caramel Sauce (to drizzle)
- 5 OREO Cookies (crushed)
- Whipped Cream (for serving)
Instructions
- Soften Ice Cream: Leave the mint chocolate chip ice cream out on the counter for about 30 minutes, or until it is softened enough to spread easily.
- Fill Pie Crust: Scoop the softened ice cream into the prepared Oreo cookie pie crust, spreading it out evenly with a spatula or the back of a spoon to create a smooth surface.
- Freeze to Set: Place the filled pie crust in the freezer and let it set for at least 6 hours or overnight to ensure the ice cream firm up properly.
- Serve with Toppings: When ready to serve, slice the pie into 6 equal pieces. Plate each slice and garnish generously with crushed Oreo cookies, a drizzle of caramel sauce, and a dollop of whipped cream for the perfect finishing touch.
Notes
- Make sure the ice cream is softened sufficiently for easy spreading, but not melted.
- For best results, freeze the pie overnight to ensure it holds its shape when sliced.
- You can substitute caramel sauce with chocolate syrup if preferred.
- Store any leftovers in the freezer, covered tightly, for up to one week.
- Allow the pie to sit at room temperature for a few minutes before slicing if it is too hard to cut.
