Name: Strawberry and Pretzel Ice Cream Pie
Yield: 8 servings
Ingredients: 5 oz. salted pretzels; ¼ cup (packed; 50 g) light or dark brown sugar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 10 Tbsp. unsalted butter, melted; ½ cup strawberry jam; 2 tsp. fresh lemon juice; 1 pint strawberry ice cream, softened in refrigerator 20 minutes; 10 oz. fresh strawberries (about 2 cups), some halved, some quartered, some left whole; A 9"-diameter springform pan

Strawberry ice cream pretzel pie on a white picnic table.

Photograph by Scott Semler, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh

Strawberry lovers, this one’s for you. Anchored by a salty pretzel crust, this super-simple pie celebrates the fruit in three ways: with a layer of jam, store-bought ice cream, and a tumble of fresh berries. Any brand of jam and ice cream will do, but we’re partial to Bonne Maman (technically, preserves but delicious nonetheless) and Häagen-Dazs, respectively, as both contain pieces of the fruit for added texture. Top each serving of pie with sliced strawberries (or whole, if they’re the tiny ones) while plating, so you can return any leftover pie to the freezer without the fruit on top—you want to keep those juicy and fresh.

What you’ll need

9" Springform Pan
$19 $18 At Amazon
Food Processor
$70 At Amazon
Whisk
$14 $13 At Amazon
Citrus Juicer
$20 $15 At Amazon

Recipe notes

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