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 toBonne 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.
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What you’ll need
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9" Springform Pan
$17 At Amazon
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Food Processor
$63 At Amazon
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Whisk
$10 At Amazon
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Citrus Juicer
$15 At Amazon
Ingredients
8 servings
Special equipment
Step 1
Line bottom of pan with a parchment paper round. Pulse5 oz. salted pretzels,¼ cup (packed; 50 g) light or dark brown sugar, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a food processor until small crumbs form. Drizzle in10 Tbsp. unsalted butter, melted, and pulse to combine. (Alternatively, crush pretzels in a resealable 1-gallon plastic bag with a rolling pin or measuring cup, shaking bag occasionally to create even pieces, to fine crumbs. Stir crumbs, brown sugar, and salt in a small bowl, then drizzle in butter and stir to coat evenly.) Transfer crumb mixture to prepared 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, at least 30 minutes.
Step 2
Whisk½ cup strawberry jamand2 tsp. fresh lemon juicein a small bowl. Scrape onto crust and spread into an even layer. Freeze 10 minutes to set.
Step 3
Scoop1 pint strawberry ice cream, softened in refrigerator 20 minutes, onto jam layer in pan; smooth into an even layer, lightly mashing any firmer parts into place. Freeze until very firm, at least 5 hours.
Step 4
To serve, unmold pie and top with10 oz. fresh strawberries (about 2 cups), some halved, some quartered, some left whole.
Do ahead:Pie (without fresh berries) can be made 5 days ahead. Cover tightly and keep frozen.
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