It's a Channel 3 tradition called "Dessert Day." It's where everyone brings in their favorite sweet dish. People get to try them and then a winner is announced. There were a lot of great treats from cake pops to lemon cake to salted caramel cookie bars. In total, there were 25 desserts to sample. This is the first year Kristin Carlson entered and came in second for her mint chocolate cheesecake.
And the winner was Dave Busch in the weather department. He took the competition with his Bitterly Cold Strawberry Thyme Pie:
Bitterly Cold Strawberry-Thyme Pie
*(Frozen Strawberry Yogurt Pie, from Taste of the South magazine, July/August 2012)*
1 cup graham-cracker crumbs (I bought whole and crushed in a Ziploc with a rolling pin)
1 cup ground pretzels (I used UTC sourdough specials, crushed in a ziploc with a rolling pin)
2 cups sugar, divided
1/2 cup butter, melted (1 stick)
2 1/2 cups chopped fresh strawberries (about 1 quart)
1 tablespoon finely chopped fresh thyme leaves
1 8-oz pkg cream cheese, softened
1 16-oz container vanilla yogurt (I used Greek)
1/2 cup confectioners' sugar
1 8-oz container whipped topping (Cool Whip, etc.)
Garnish: fresh strawberries and fresh thyme
Spray a 10-inch springform pan with Pam, or grease. Coat with flour. Line bottom of pan with a circle of parchment paper. Spray and flour paper. In a large bowl, combine graham-cracker crumbs, pretzels, and 1 cup sugar. Mix. Add melted butter, and mix until the consistency of fine crumbs. Press mixture (or just some if you want a thinner crust) into bottom of prepared pan, and freeze while you make filling.
In a food processor, puree strawberries, thyme and remaining 1 cup sugar until smooth, stopping, scraping and pulsing if necessary. In another large bowl or standing mixer, beat cream cheese on high speed until creamy, approx. 3 minutes. Add yogurt and confectioners' sugar, beating until smooth. Add strawberry mixture to yogurt mixture, beating until well mixed. Add whipped topping, and beat until well combined and like a mousse.
Pour into the prepared pan, and freeze at least 4 hours (I did overnight). Garnish with additional strawberries and thyme if desired.