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Ingredients
- 5 oz salted pretzels
¼ cup packed brown sugar 50 g, light or dark
1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
10 tablespoons unsalted butter melted- ½ cup strawberry jam
2 teaspoons fresh lemon juice- 1 pint strawberry ice cream softened in the refrigerator for about 20 minutes
- 10 oz fresh strawberries about 2 cups; some halved or quartered, some left whole
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Line the bottom of a 9-inch springform pan with parchment. Pulse the pretzels, brown sugar and salt into small crumbs in a food processor. Drizzle in the butter and pulse until evenly coated.
- Press the crumbs firmly across the bottom and partway up the sides of the pan. Freeze for at least 30 minutes, until set.
- Mix the jam and lemon juice, spread over the crust and freeze for another 10 minutes.
- Spread the softened ice cream over the jam in an even layer, pressing any firmer pieces gently into place. Freeze for at least 5 hours, until very firm.
- Unmold the pie and top with fresh strawberries just before serving. Cut with a clean sharp knife.
Notes
Use a 9-inch springform pan for the base recipe. Changing the serving multiplier does not change the pan size automatically.
Soften the ice cream in the refrigerator only enough to spread; avoid letting it melt to liquid.
