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

peanut butter ice cream pie with swirls of purpleyred jelly and a textured cracker crust

Photo by Sohla El-Waylly, 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, or cracker combo will work—tahini with strawberry jam or almond butter with cherry compote. The only real limit is your imagination.

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Recipe notes

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