Peanut Butter Ice Cream Pie with Jam Swirl
Sure, we’ve kicked off fall at this point, but it’s still over 80 degrees here in Los Angeles, so today’s pie is a creamy peanut butter ice cream pie, swirled with raspberry jam in a salty, caramely, crunchy, crust. It’s a beloved flavor combo I’ll never grow out of.
The brains behind this pie is Bon Appetit and their Salted PB & J Ice Cream Pie. I used their crust recipe minus the extra salt because the Ritz crackers add plenty of saltiness. I had to use my own peanut butter ice cream recipe though. I’ve made it countless times and, oh man, it’s to die for: smooth, creamy, and incredible. You will need an ice cream maker though, so if you don’t have one just follow the BA recipe, making sure to thoroughly grease the pie dish before pressing in the crust. This step is left out in their recipe and commenters complain they can’t get the crust out of the pie dish. And while I used raspberry jam, of course, you can use whatever flavor jam or jelly you like, but raspberry jam is my favorite by far.
In any case, my plan was to share some of this pie with friends, but my husband and I polished it off in a little over a week. No regrets!
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Photo by Daniel Marks
Peanut Butter Ice Cream Pie with Jam Swirl Recipe:
Yield:
1, 9-inch pie
Difficulty:
Easy
Equipment:
*You can use a standard pie plate, but you’ll have extra ice cream. This is the pie plate I used:
Ingredients:
Crust:
110 grams, (1 sleeve) Ritz crackers, or other salty, buttery crackers
45 grams (1/3 cup) roasted, unsalted peanuts
67 grams (1/3 cup packed) brown sugar
6 TBSP unsalted butter, melted
Don’t skimp on the butter or brown sugar. These act as the glue that holds the crust together.
Ice cream:
100 grams (⅓ cup) smooth unsweetened/natural peanut butter
18 grams (1 TBSP + 2 tsp) cornstarch
¼ cup half & half
100 g dry whole milk powder
66 g granulated sugar
¼ tsp coarse kosher salt
1¼ cup whole milk
1½ cup heavy cream
84 grams (¼ cup) light corn syrup*
*Corn syrup helps prevent ice crystals from forming so don’t skip this ingredient.
Jam or Jelly:
⅓ cup of your favorite jam or jelly, room temperature, large pieces of fruit discarded. I used Bonne Maman’s Raspberry Preserves.
Instructions:
Make the crust:
Preheat the oven to 275° F and generously grease 9-inch pie plate with butter.
Chop the peanuts and coarsely crush the ritz crackers.You want to see small pieces, so don’t grind it all into crumbs. This can be done either by hand or by adding both to a processor and pulsing a few times. Add the brown sugar to the nuts and crackers and stir with a fork to combine. Slowly add the melted butter, stirring with fork until the entire mixture is coated. Press the mixture firmly into the greased pie plate, bottom and sides.
Tip: Pressing with the bottom of a measuring cup is useful for achieving an even surface, especially along the sides of the plate.
Bake for 20 - 25 minutes until the crust is just a bit darker. Remove from oven and let cool to room temperature. The crust can be made a day ahead of time. Store wrapped at room temperature.
Photo by Daniel Marks
Make the ice cream:
Measure peanut butter into a large bowl (your finished ice cream base will end up in this bowl). In a separate, small bowl, combine ¼ cup half & half, and cornstarch. Set both bowls aside.
Add milk powder, sugar, salt, whole milk, heavy cream, and corn syrup to a large saucepan. Whisk thoroughly to combine, then cook over medium heat, continuing to whisk, until the mixture just starts to simmer around the edges of the pan and an instant thermometer reads 190° F.
Reduce heat to medium-low, add the cornstarch mixture to the sauce pan and quickly whisk it all together. Cook until the mixture thickens – about 30-60 seconds – constantly stirring and scraping the bottom of the pan with a rubber spatula. Immediately pour into the bowl with the peanut butter and whisk until well blended. Let cool for 20-30 minutes at room temperature, gently place plastic wrap directly on the surface and refrigerate for at least 6 hours over overnight before churning.
Assemble:
Churn the ice cream according to your ice cream maker’s instructions then pour into prepared crust. Dollop jelly in tablespoonfuls across the top of the pie, then swirl through and around the jelly with a table knife. Carefully cover the pie with plastic and freeze until firm. 6-8 hours.
Serve:
Remove the pie from the freezer and let it sit on the counter for 10 minutes before you cut. The crust will be very hard, so use a sharp knife, cut down into the pie, and be careful. I make cuts for three pieces of pie before removing the first piece. This makes it easier to get out a clean slice of any pie.
Photo by Daniel Marks
