Recipe Ingredients
- 5 ounces salted pretzels, plus more, for garnish
- 1/4 cup packed brown sugar
- 10 tablespoons unsalted butter, melted
- 1 pint strawberry ice cream
- 3/4 cup strawberry jam, divided
- 1/2 lemon, juiced
- Whipped topping
- 2 tablespoons dark chocolate shavings, for garnish
Recipe Directions
- Place pretzels in food processor and pulse into a fine crumb. Add sugar and butter and pulse to combine. Press cookie mixture evenly into bottom and up the sides of a 9-inch pie dish. Freeze for at least 30 minutes until firm.
- Allow ice cream to set at room temperature for 10 minutes until softened.
- Meanwhile, whisk jam and lemon juice together in small bowl until combined. Spread 1/2 cup of jam mixture evenly into prepared pie crust. Reserve 1/4 cup of jam mixture for topping pie. Spread ice cream evenly over jam mixture. Freeze for at least 4 hours or overnight until ice cream is firm.
- Remove from freezer 10 to 15 minutes before serving. Top pie with whipped topping. Drizzle with reserved jam mixture. Garnish with pretzel and chocolate shavings. Serve and enjoy.
