Salted PB&J Ice Cream Pie
Ingredients
Crust
-
1
sleeve
RITZ crackers or other cracker of your choice
-
⅓
cup
raw peanuts or other nut or seed, finely chopped
-
⅓
cup
light or dark brown sugar
-
½
tsp
Diamond Crystal kosher salt
-
6
Tbsp
unsalted butter, melted
Filling and assembly
-
3
large
eggs
-
½
cup
light or dark brown sugar
-
½
tsp
Diamond Crystal kosher salt
-
1
tsp
vanilla extract
-
½
cup
natural peanut butter or other natural nut or seed butter
-
1½
cups
heavy cream
-
⅓
cup
grape jelly or other jelly, jam, or compote
Instructions
- Preheat the oven and prepare the crust by crushing crackers and mixing with peanuts, brown sugar, and salt, then adding melted butter and pressing into a pie dish.
- Bake the crust until slightly darker, then let it cool.
- Prepare the filling by whisking eggs, brown sugar, and salt over simmering water until the mixture is warm and sugar is dissolved.
- Add vanilla to the egg mixture and beat until thick and pale.
- Mix peanut butter in a separate bowl, then fold in the egg mixture gradually.
- Whip the cream until soft peaks form and fold it into the peanut butter mixture, then pour into the crust.
- Dollop jelly on top and swirl it in, then freeze for at least 8 hours before serving.
- To serve, slice the pie with a warm knife and loosen the slices from the dish.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
24g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
100mg
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