Salted Pbj Ice Cream Pie Recipes

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SALTED PB&J ICE CREAM PIE



Salted PB&J Ice Cream Pie image

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.

Provided by Sohla El-Waylly

Categories     Bon Appétit     Dessert     Frozen Dessert     Ice Cream     Pie     Peanut Butter     Jam or Jelly     Milk/Cream     Peanut     Egg     Vegetarian     Soy Free     Tree Nut Free     Kid-Friendly     Summer

Yield 8 servings

Number Of Ingredients 14

Crust:
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
Filling and assembly:
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

Steps:

  • Crust:
  • Preheat oven to 275°F. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20-25 minutes. Let cool.
  • Do Ahead: 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 1½" up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you've got one). Set over saucepan (bowl should not touch water) and heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes (mixture will 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°F, about 3 minutes more. Remove bowl from heat and add vanilla to egg mixture. Using an electric mixer, beat on high speed until thick and pale and doubled in volume, about 10 minutes. (Or, if using a stand mixer, beat with the whisk attachment, 6-8 minutes.)
  • Using spatula, mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten, then 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 okay).
  • Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl you used for egg mixture (no need to wash) until soft peaks form, about 2 minutes. Gently fold into peanut butter mixture and scrape into crust. Dollop jelly all over; swirl with a butter knife. (For 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, then 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 fridge 30 minutes before serving.
  • Do Ahead: Pie can be made 2 weeks ahead. Wrap tightly and freeze.

PB&J ICE CREAM PIE



PB&J Ice Cream Pie image

Cool off from the summer heat with a banana split inspired cake that is flavored with peanut butter and jelly!

Provided by Jonathan Melendez

Categories     Jellies

Time 7h

Yield 8-12 serving(s)

Number Of Ingredients 11

30 peanut butter sandwich cookies
6 tablespoons unsalted butter, melted
3 cups strawberry ice cream
2 cups strawberry jelly, divided
4 medium bananas, sliced
3 cups peanut butter ice cream
3 cups frozen whipped topping, thawed and divided
1/4 cup smooth peanut butter, melted and slightly cooled
2 tablespoons dry roasted salted peanuts, roughly chopped
1/4 cup maraschino cherry
2 -3 tablespoons multi-colored candy sprinkles

Steps:

  • Place sandwich cookies in a food processor and plus until finely chopped. Pour out into a large bowl and stir in the butter.
  • Pour the crumbs into a 9-inch springform baking pan with high sides. Press down on the crumbs to form an even crust. Freeze for 10 minutes.
  • Soften the strawberry ice cream in the fridge for about 15 minutes. Pour into the crust and spread evenly. Top with 1 cup jelly and spread into an even layer. Top with sliced bananas and freeze for 30 minutes.
  • Soften the peanut butter ice cream in the fridge for about 15 minutes. Pour over the jelly layer and spread out into an even layer. Freeze for at least 6 hours or until firm.
  • Dollop 1 1/2 cups whipped topping over the cake and smooth out evenly. Drizzle the top with the melted and cooled peanut butter. Transfer remaining 1 1/2 cups whipped topping to a piping bag fitted with a large star tip. Pipe a decorative border around the top of the pie and sprinkle over peanuts. Top with cherries and sprinkles before slicing and serving.

Nutrition Facts : Calories 855.5, Fat 37, SaturatedFat 17.9, Cholesterol 37.2, Sodium 322.2, Carbohydrate 129.2, Fiber 4.6, Sugar 76.2, Protein 10.3

PEANUT BUTTER ICE CREAM PIE I



Peanut Butter Ice Cream Pie I image

For the peanut butter lovers in our family!

Provided by Carolyn

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 7

9 graham crackers, crushed
¾ cup salted peanuts, finely chopped
¼ cup white sugar
¼ cup butter, melted
1 quart vanilla ice cream, softened
½ cup crunchy peanut butter
¼ cup chopped salted peanuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
  • Bake crust in preheated oven for 8 minutes. Chill.
  • In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g

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  • Preheat oven to 275°. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20–25 minutes. Let cool.
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