Blackberry Pretzel Pie

Preparation

For the Pie Crust

Step 1
Preheat oven to 375° F. Grease a 9-inch tart pan with a removable bottom or use a standard pie pan.

Step 2
In a food processor, pulse the pretzels into fine crumbs. Add the butter and sugar and pulse until the mix begins to clump together. Add 1-2 tablespoons cold water, 1 tablespoon at a time, until the dough comes together and forms a ball.

Step 3
Press the dough into the prepared pan. Bake for 12-15 minutes, until golden. Let cool.

For the Blackberry Purée

Step 1
In a small saucepan, combine blackberries, lemon juice, and sugar. Cook over medium heat until berries are soft and liquid is released, stirring occasionally, about 10 minutes. Transfer mixture to a food processor and process until smooth.

Step 2
Strain using a fine-mesh strainer. Set aside to cool.

For the Blackberry Cream Filling

Step 1
In a large bowl, combine sweetened condensed milk and ¾ cup blackberry puree (reserve any remaining puree). Set aside.

Step 2
In the bowl of a stand mixer, use the whisk attachment to whip the cream to stiff peaks. Gently fold the whipped cream into the blackberry-milk mixture.

Step 3
Pour filling into cooled crust. Freeze at least 2 hours.

For Serving

Step 1
Toss together the blackberries, sugar, lemon juice and lemon zest in a bowl. Let sit for 10-15 minutes to release some juices.

Step 2
Spoon the berries over the cream. Drizzle over any remaining berry puree. Slice and serve immediately, topped with additional mint sprigs, if desired. Enjoy!