SALTED PB&J ICE CREAM PIE

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Salted PB&J Ice Cream Pie image

Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work-tahini with strawberry jam or almond butter with cherry compote. The only real limit is your imagination.

Provided by Sohla El-Waylly

Categories     Bon Appétit     Dessert     Frozen Dessert     Ice Cream     Pie     Peanut Butter     Jam or Jelly     Milk/Cream     Peanut     Egg     Vegetarian     Soy Free     Tree Nut Free     Kid-Friendly     Summer

Yield 8 servings

Number Of Ingredients 14

Crust:
1 sleeve (110 g) Ritz crackers or other cracker of your choice
⅓ cup (45 g) raw peanuts or other nut or seed, finely chopped
⅓ cup (67 g; packed) light or dark brown sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
6 Tbsp. unsalted butter, melted
Filling and assembly:
3 large eggs
½ cup (100 g; packed) light or dark brown sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
1 tsp. vanilla extract
½ cup (128 g) natural peanut butter or other natural nut or seed butter
1½ cups heavy cream
⅓ cup (100 g) grape jelly (preferably Bonne Maman) or other jelly, jam, or compote

Steps:

  • Crust:
  • Preheat oven to 275°F. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20-25 minutes. Let cool.
  • Do Ahead: Crust can be baked 3 days ahead. Store tightly wrapped at room temperature, or freeze up to 1 month.
  • Filling and assembly:
  • Pour water into a medium saucepan to come 1½" up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you've got one). Set over saucepan (bowl should not touch water) and heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes (mixture will no longer feel gritty when rubbed between your fingers). If you are concerned about undercooked eggs, heat mixture longer, still stirring constantly, until an instant-read thermometer registers 165°F, about 3 minutes more. Remove bowl from heat and add vanilla to egg mixture. Using an electric mixer, beat on high speed until thick and pale and doubled in volume, about 10 minutes. (Or, if using a stand mixer, beat with the whisk attachment, 6-8 minutes.)
  • Using spatula, mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten, then gently fold in half of remaining egg mixture, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl, until just combined. Repeat with remaining egg mixture (it will lose a lot of volume, and that's okay).
  • Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl you used for egg mixture (no need to wash) until soft peaks form, about 2 minutes. Gently fold into peanut butter mixture and scrape into crust. Dollop jelly all over; swirl with a butter knife. (For more defined swirls, freeze pie 30 minutes before adding jelly.) Freeze at least 8 hours before serving.
  • To slice, run a chef's knife under hot water to warm up the blade, then wipe to clean and dry between slices. Use an offset spatula or fork to loosen slices from dish. If pie is frozen very hard, you may need to let it temper in the fridge 30 minutes before serving.
  • Do Ahead: Pie can be made 2 weeks ahead. Wrap tightly and freeze.

Bhumika Roka
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This is the best ice cream pie recipe I've ever tried.


M Sanchez
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I can't wait to make this pie again!


Luken 11
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This pie is the perfect way to end a summer meal.


Reggie Certain
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I love the way this pie looks. It's so festive and colorful.


Nazia Siddiqui
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This pie is so easy to make, and it's always a hit with my friends and family.


MacAsif
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I made this pie for my kids' birthday party, and they loved it! It was the perfect summer treat.


Eduardo Romero
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I'm allergic to peanuts, so I used almond butter instead. The pie was still delicious!


Ty Davis
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I had some trouble finding salted pretzels, so I used regular pretzels instead. The pie still turned out great.


LoJaTh
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This pie is a bit too sweet for my taste. I think I'll try using less sugar next time.


Riffat Hakim
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I'm not a big fan of peanut butter, but I still enjoyed this pie. The jelly and ice cream help to balance out the peanut butter flavor.


Loyce Kadzo
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This pie is a bit time-consuming to make, but it's definitely worth the effort. It's the perfect dessert for a special occasion.


Janat Lilbae
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I love the combination of sweet and salty in this pie. The peanut butter and jelly filling is sweet and creamy, and the salted pretzel crust adds a nice savory touch.


Aston Bartolini
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This pie is so easy to make, and it's always a crowd-pleaser. I've made it for parties, picnics, and even just for a special treat at home.


Nitza Velazquez
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I made this pie for a potluck, and it was a huge success. Everyone loved it, and I got so many compliments on it.


priyantha pushpakumara
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This is the best ice cream pie I've ever had! The peanut butter and jelly filling is so rich and flavorful, and the salted pretzel crust is the perfect finishing touch.


Suleman Saleem
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I followed the recipe exactly, and my pie turned out perfectly. It was so creamy and delicious, and the crust was the perfect combination of salty and sweet.


Falola Ayomide
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This pie was a bit too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a great recipe and I would definitely make it again.


Kamal Lucky
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I'm not usually a fan of ice cream pie, but this one is definitely an exception. The peanut butter and jelly filling is delicious, and the salted pretzel crust adds a nice touch of savory flavor.


Loralai Gulona
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This salted PBJ ice cream pie was a hit at my recent party! It was so easy to make, and everyone loved the combination of sweet and salty flavors.