Salted PB&J Ice Cream Pie

Name: Salted PB&J Ice Cream Pie
Yield: 8 servings
Ingredients: 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; 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

By Sohla El-Waylly

July 14, 2020

Image may contain Food Cake Dessert Pie Meal Tart Dish and Plant

PHOTO AND FOOD STYLING BY SOHLA EL-WAYLLY

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 combo will do, whether it’s tahini with strawberry jam or almond butter with cherry compote. An equal weight of pretzels or potato chips would also work in place of crackers in the crust. (Taste the mixture before adding salt; you might not need it.) The only real limit is your imagination.

Recipe notes

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