Yield
SERVES 8: 1 wedge
Photo: Emma Crist; Styling: Darcy Lenz 

How to Make It

Step 1

Preheat oven to 325°. Combine first 4 ingredients (through salt) in a medium bowl, stirring with a whisk. Add butter to bowl; toss to coat evenly.

Step 2

Press pretzel mixture firmly into bottom and up sides of a 9-inch glass pie pan. Bake 12 to 15 minutes at 325° or until lightly browned; cool completely on a wire wrack.

Step 3

Press softened ice cream evenly into cooled crust, smoothing with a rubber spatula. Cover with plastic wrap and transfer pie to freezer; freeze 3 hours or until firm.

Step 4

Combine strawberries and sugar in a medium bowl; toss to coat. Let stand 15 to 20 minutes. Spoon strawberries over ice cream pie. Drizzle with chocolate syrup, if desired.

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