Strawberry Ice Cream Pretzel Pie

Eat While: dancing with your dog.

Pairing: Sparkling Rosé

Inspiration or Source: Bon Appétit

Dedicated Time: 2 1/2 hr.

Components

For the Crust:

5 oz. salted pretzels

¼ cup packed light brown sugar

1 tsp Diamond Crystal (or ½ tsp Morton) kosher salt

10 Tbsp unsalted butter, melted

½ c strawberry or mixed fruit jelly

2 tsp lemon juice

Pulse pretzels, brown sugar, and salt in a food processor until small crumbs form. Add melted butter and pulse to combine.

Line bottom of pan (9” round springform is best) with a parchment paper round. Transfer crumb mixture to pan and press firmly and evenly across bottom and partially up sides with your hands and the bottom of measuring cup. Freeze crust until set (~30 min).

Whisk jelly and lemon juice in a small bowl. Spread into an even layer on crust. Freeze 10 minutes to set.

For the Filling:

1 pint strawberry ice cream

10 oz. fresh strawberries, halved or quartered

If using homemade ice cream, scoop it straight from the ice cream maker onto the crust. If using store-bought, allow ice cream to soften in refrigerator for 20 minutes, then scoop onto crust. Smooth into an even layer. Freeze until very firm (~ 5+ hours).

Unmold pie and top with fresh strawberries.

*8 servings