Step 1: Prepare the Pickle-Brined Pretzels (Optional, but Recommended). Break about 1/4 cup pretzel sticks into small pieces. In a small bowl, combine the dill pickle brine and water. Add the pretzels, ensuring they’re submerged, and let sit.

Step 2: Make the Crust. Preheat the oven to 350˚F (175°C). Place the cookies in a resealable plastic bag. Use a rolling pin to crush them into fine crumbs.

Step 3: Combine Crust Ingredients. Remove the crumbs to a large bowl. Place the pretzels into the same bag and crush finely. Add to the large bowl with the cookie crumbs. Stir in the melted butter, brown sugar and dill pickle powder.

Step 4: Press Crust into Pie Plate. Press the crust mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.

Step 5: Bake the Crust. Bake until the crust is dry and fragrant, 10 to 12 minutes. Allow to cool completely on a wire rack.

Step 6: Make the Filling (Espresso Base). In a large bowl, combine the hot water and instant espresso powder, whisking until dissolved. Whisk in the sweetened condensed milk, vanilla, and salt until well combined.

Step 7: Whip the Cream. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream at medium-high speed until medium peaks form, 2 to 3 minutes.

Step 8: Combine Cream and Espresso Mixture. Add the sweetened condensed milk mixture to the cream and beat at medium-high speed until stiff peaks form, 2 to 3 minutes more.

Step 9: Fold in Brined Pretzels. Drain the pickle-brined pretzels, and gently fold them into the ice cream mixture.

Step 10: Pour Filling into Crust. Pour the mixture into the cooled crust, spreading and swooping the filling.

Step 11: Freeze. Freeze, uncovered, until firm, 4 to 6 hours.

Step 12: Serve. To serve: Slice the pie into wedges. Serve with Heath bar pieces and caramel sauce. Offer dill pickle relish on the side, if desired.