Every once in a while a dessert comes along that makes dessert-eaters out of non-dessert eaters. A confection so delicious that no one can resist it. A treat so tempting that even the staunchest dieter gives in to its charms. Ok, that’s enough of that. Sorry.
All this to say: everyone friggin’ loved this pie. And what’s not to love? Strawberry ice cream, pretzel crust, freshly whipped cream. Think ice cream cake, but with a pretzel crust. And pillows of freshly whipped, lightly sweetened cream. Are you starting to get the picture? This pie didn’t make it long enough for a single drop of ice cream to melt in the pan. And for that, I’m kind of impressed with myself.
After my baby brother distinguished himself by requesting this now-beloved insanely insane cheesecake, I thought maybe I would never be able to come up with anything that could come as close to that in the “Oh my gosh, give me another slice!” department. But here it is: an original, cooked up in my own little noggin, that gives even Creme Brûlée Cheesecake a run for its money. It’s that good. And dare I say… even better as a summer dessert, with the ice cream and all.
Now, I don’t usually like to oversell stuff on here. I’d hate to disappoint you all if my tastes are different from yours. But I can pretty confidently say that this pie rocks. It will not disappoint. If you bring it, warn your dieting friends and family that you will be sabotaging their perfectly laid eating plans. I’m not kidding, I think I single-handedly derailed two paleos with this baby, at least for the day. I’m so
ashamed kind of guiltily proud.
I used homemade strawberry ice cream (link below), but if you're pinched for time you could use a really good quality store-bought ice cream.
- 1 quart strawberry ice cream
- 1/2 cup butter
- 2 cups crushed pretzels
- 2 tablespoons brown sugar
- 1 cup heavy cream
- 1/4 cup sugar
Preheat the oven to 375 degrees F.
In a small bowl, combine butter, pretzels, and brown sugar. Mix well, then press mixture into a pie dish, making sure to press the crust up the sides of the dish a bit. Bake for 8-10 minutes. Let cool completely, then put into freezer.
Once frozen, fill the crust with the strawberry ice cream, then put the pie back in the freezer.
In a medium bowl, combine heavy cream and sugar. Using a handheld beater, beat the cream until soft peaks form. Remove the pie from the freezer and spoon the whipped cream over the pie. Put the pie back in the freezer until ready to serve.