Pie of the Week: Peanut Butter Pretzel Ice Cream Pie
As these high temperatures continue to keep us good and sweaty, it's become increasingly difficult to summon the will to turn on my oven or light the stove's burner. When it's this hot out, I go on the prêt à manger diet, eating only things that require no heat to consume. On good nights, it's raw veggies and fruits for dinner. Or, on busy work nights, whatever we can find is in play: tortilla chips, ice cream, jam, cereal. I'm too hot to be that depressed about it.
This summer, when dessert is in demand, I've turned to staples that require absolutely no cooking to produce pies that satisfy both my BBQ crowd and my inner stoner. I've designed this pie for just such an occasion. The crust is made from crushed pretzels, which do double duty by lending crunch and salty satisfaction to a cool mix of creamy peanut butter and sweet vanilla ice cream. It's a pie that's sure to please on these scorching days and sultry nights.
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About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute. You can follow her on Twitter at @evillagekitchen.