Salted Peanut Butter and Jelly Ice Cream Pie
Recipes Desserts Holidays Kid-friendly Seasonal cooking
Description
This is a great dessert for PB & J lovers. It will be a huge hit at parties and get togethers.
Ingredients
Crust:
1 sleeve Ritz crackers or crackers of choice
1/3 c. raw peanuts, finely chopped
1/3 c. light or dark brown sugar, packed
1/2 t. Diamond Crystal or ¼ t. kosher salt
6 T. unsalted butter, melted
Filling and Assembly:
3 large eggs
1/2 c. light or dark brown sugar, packed
1/2 t. Diamond Crystal or ¼ t. kosher salt
1 t. vanilla extract
½ c. natural peanut butter*
1 1/2 c. heavy cream
1/3 c. grape jelly, jam, or compote*
Directions
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Crust:
Preheat oven to 275 degrees.
Place crackers in a deep pie dish; gently crush with your hands until there is a mix of dime-size pieces and small crumbs. Add peanuts, brown sugar and salt; toss to combine. Drizzle in butter; toss to evenly coat. Use your hands and the bottom of a measuring cup to press firmly and evenly into bottom and up sides of dish. The mixture will look and feel crumbly, but it will hold together when baked.
Bake until a shade darker, 20–25 minutes. Let cool.
Tip to make crust in advance:
The 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 1 1/2 inches up the sides; bring to just to a simmer over medium-low heat.
Whisk eggs, brown sugar and salt in a large heatproof bowl just to combine. Set bowl over the saucepan so that the bowl does not touch water. Heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes. The mixture should 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 degrees, about 3 more minutes. Remove bowl from heat; add vanilla to egg mixture. Use an electric mixer to beat on high speed until thick and pale and doubled in volume, about 10 minutes. If using a stand mixer, beat with the whisk attachment, 6–8 minutes.
Use a spatula to mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten; 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 alright.
Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl used for egg mixture (no need to wash) until soft peaks form, about 2 minutes. Gently fold into peanut butter mixture; scrape into crust. Dollop jelly all over; swirl with a butter knife. If wanting 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; 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 refrigerator 30 minutes before serving.
8 servings.
*Any nut or seed butter, creamy or crunchy, jam or jelly combo will do.
**Tip to make in advance: Pie can be made 2 weeks in advance, just wrap tightly and freeze.