Salted PB&J ice cream pie recipe for a delicious treat

Ingredients for Salted PB&J ice cream pie

• 110 g ritz crackers, crushed (or other cracker of your choice)

• 45 g raw peanuts, finely chopped (or other nut or seed)

• 67 g light or dark brown sugar, packed

• ½ tsp kosher salt (Diamond Crystal) or ¼ tsp kosher salt (Morton)

• 90 g unsalted butter, melted

• 3 large eggs

• 100 g light or dark brown sugar, packed

• ½ tsp kosher salt (Diamond Crystal) or ¼ tsp kosher salt (Morton)

• 5 ml vanilla extract

• 128 g natural peanut butter (or other natural nut or seed butter)

• 360 ml double cream

• 100 g grape jelly (preferably Bonne Maman) (or other jelly, jam, or compote)

How to make Salted PB&J ice cream pie

1. Preheat the oven to 135°C (fan 120°C). Place the crackers in a deep pie dish (a shallower dish will work but may leave some filling left over) and gently crush them with your hands until you have a mixture of dime-sized pieces, small crumbs, and everything in between.

2. Add the peanuts, brown sugar, and salt, then toss to combine. Drizzle in the melted butter and toss again to ensure everything is evenly coated.

3. Using your hands and the bottom of a measuring cup, press the mixture firmly and evenly into the bottom and up the sides of the dish. (The mixture will look and feel crumbly, but it will hold together when baked.)

4. Bake the crust for 20–25 minutes until a shade darker. Allow it to cool completely.

5. Do Ahead: The crust can be baked up to 3 days in advance. Store it tightly wrapped at room temperature, or freeze it for up to 1 month.

6. Pour water into a medium saucepan to come 4 cm (1½ inches) up the sides and bring to a bare simmer over medium-low heat.

7. In a large heatproof bowl, whisk together the eggs, brown sugar, and salt just to combine (you can also use the bowl of a stand mixer). Set the bowl over the saucepan, ensuring that it does not touch the water, and heat the egg mixture. Stir constantly with a heatproof rubber spatula until the sugar dissolves, about 4 minutes (the mixture will no longer feel gritty when rubbed between your fingers).

8. If you are concerned about undercooked eggs, continue heating the mixture, stirring constantly, until an instant-read thermometer registers 74°C, about 3 minutes more.

9. Remove the bowl from the heat and add the vanilla to the egg mixture. Using an electric mixer, beat on high speed until thick, pale, and doubled in volume, about 10 minutes. (If using a stand mixer, beat with the whisk attachment for 6–8 minutes.)

10. In another large bowl, mix the peanut butter with a spatula to loosen it and smooth it out. Stir one-third of the egg mixture into the peanut butter to lighten it, then gently fold in half of the remaining egg mixture, running the spatula down the sides and along the bottom of the bowl, lifting up through the centre and over the top while rotating the bowl, until just combined.

11. Repeat with the remaining egg mixture (it will lose a lot of volume, which is fine).

12. In the same bowl you used for the egg mixture (no need to wash), starting on low speed and gradually increasing to medium-high, beat the cream until soft peaks form, about 2 minutes.

13. Gently fold the whipped cream into the peanut butter mixture and scrape it into the cooled crust. Dollop the jelly all over the filling and swirl it with a butter knife. (For more defined swirls, freeze the pie for 30 minutes before adding the jelly.)

14. Freeze the pie for at least 8 hours before serving.

15. To slice, run a chef’s knife under hot water to warm the blade, then wipe it clean and dry between slices. Use an offset spatula or fork to loosen the slices from the dish. If the pie is frozen very hard, allow it to temper in the fridge for 30 minutes before serving.

16. Do Ahead: The pie can be made up to 2 weeks in advance. Wrap it tightly and freeze.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.