Preheat oven to 350° F.

Place pretzels in a food processor, pulse into fine crumbs. If you don't have a food processor, you can place the pretzels in a gallon size ziptop bag and crush them with a rolling pin.

Melt the butter in a heatproof bowl in the microwave.

Add the melted butter and brown sugar to the pretzel crumbs and pulse (or stir) until evenly moist and combined.

Press the pretzel mixture into the bottom and up the sides of a 9-inch pie dish.

Bake for 8 minutes, until golden and fragrant. Set aside to cool slightly, then place in the freezer to cool quickly and completely.

Using a food processor, puree frozen strawberries until smooth. Refrigerate until ready to use.

Set out ice cream and let it soften on the counter for 10-20 minutes.

Scoop ice cream in a large mixing bowl. Add a layer of strawberry puree on top. Repeat layers until ice cream and strawberry puree is gone.

Fold mixture together. Scoop ice cream & strawberry mixture into cooled crust and smooth top of crust. Freeze 4 hours or overnight.

To serve, allow to thaw 10 minutes to soften.

Serve with fresh sliced strawberries, pretzels, and whipped cream, as desired.