This PB&J Ice Cream Pie is the Dessert of the Year

Hi, my name is Liz Prueitt from Tartine Manufactory

in San Francisco's mission district

and today we're making a PB&J ice cream pie.

(soft music)

It's a really simple pie.

If you wanna make the cookie crumble,

it's peanut butter cookies crumbled up,

mixed with some sugar and butter.

I'm pressing these in with my fingers

so you end up with a very nice, clean, pressed.

It helps if you put it in the freezer first,

it kind of helps those crumbs solidify.

Next I'm gonna be putting in pate de fruit.

You can use jam or jelly, same consistency,

I'm just putting a little bit of this in the bottom.

Kind of creates a nice base and stronger flavor.

So, we're using today, to swirl into the pie,

fior di latte ice cream or you can use vanilla

then we also have sorbet, today we're using blueberry.

Often we'll also concord grape,

which is really beautiful too.

If you're using store bought ice cream,

I would make sure to temper the ice cream

outside of the freezer, either in your fridge

for maybe an hour or just on your counter.

You should end up with a consistency

that is like really thick whipped cream like this.

So, we're gonna put some of that in

then we're gonna layer it with the sorbet,

can be off kilter, it doesn't have to be perfect

'cause the whole thing's getting swirled.

And then some of that.

You're gonna take a little spatula,

just do some gentle swirls.

Bring it all the way out to the side

and you just wanna get some nice peaks and swirls

and there.

Then I'm gonna finish this with some candied peanuts

and all this is is some peanuts, raw,

that have been tossed in simple syrup

which is equal parts of sugar and hot water,

toss a little bit into the peanuts and roast it at 350.

Make sure not to freeze it ahead of time

before you put this on, otherwise the peanuts won't stick.

So, you're gonna coat with some of these,

keep them in some clusters which is nice.

This should be frozen, probably two hours,

it depends on your freezer,

you just wanna be able to slice it neatly into pieces.

There you are, you have your PB&J pie.