What’s Cooking Wednesday: Salted PB&J Ice Cream Pie



I have a confession to make. I HATE pumpkin pie. I loathe it. I’d rather skip dessert than eat pumpkin pie. Well, actually most pies to be honest…and that says a lot because I am a huge dessert stan. Since the Holidays of 2020 are looking a lot different for my family (and hopefully for your family too… staying home WILL save lives!), I figured why not switch things up and forego the traditional pumpkin/apple/holiday flavored pie options for one I’ve been eyeing on my Instagram feed for awhile: Sohla El-Waylly’s Salted PB&J Ice Cream Pie. 

You can find the entire Bon Appetite recipe here. It’s a simple recipe that will appease all palates! I mean, can you go wrong with peanut butter and jelly in a pie?

I followed the recipe exactly, with a few edits:

  1. When pouring in the ice cream mixture into the baked pie crust, first I filled the pie crust half way. Then put it in the freezer for 20-30 minutes.
  2. Next, I added a thin layer of jelly and put it back in the freezer for 10-15 mins.
  3. After that, I added more ice cream mixture until just below the top of the crust.
  4. Finally, I put it back into the freezer for 30 mins before adding the dollops of jelly to swirl on top. Doing this final freeze makes the jelly look prettier when swirling. If you don’t freeze the top layer of ice cream first, the jelly kind of sinks down and isn’t as visible. It’s totally an aesthetic choice, so if you’re in a time crunch, you can skip this step no problem! 

Make sure you plan ahead with making this yummy pie. Since it’s ice cream, you need plenty of time for it to set and freeze!

What holiday dessert are you planning to make and bake this year? Share with us!