Strawberry and Pretzel Ice Cream Pie

Step 1

Line bottom of pan with a parchment paper round. Pulse 5 oz. salted pretzels, ¼ cup (packed; 50 g) light or dark brown sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor until small crumbs form. Drizzle in 10 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

Whisk ½ cup strawberry jam and 2 tsp. fresh lemon juice in a small bowl. Scrape onto crust and spread into an even layer. Freeze 10 minutes to set.

Step 3

Scoop 1 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 with 10 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.