Limeade Pie W Pretzel Crust Recipe

Ingredients

Crust:

6 oz pretzel sticks or mini twists

pinch of salt

1 stick unsalted butter, melted (8 T)

Filling:

2 cups heavy cream

3 T sugar

1 T vanilla

1 (12 oz) can frozen limeade concentrate

1 (14 oz) can sweetened condensed milk, chilled

minced zest of 1 lime

pinch of salt

Cherry Sauce:

12 oz frozen tart cherries

1/3 cup sugar

1/3 cup cherry jelly

1/4 cup water

2 T fresh lime juice

2 tsp cornstarch

Pre-heat oven to 375 degrees. Coat 9-inch springform pan w/ non-stick spray

CRUST:

Process pretzels and salt in food processor until sandy.

With machine running, drizzle in butter and continue processing until mixture clings together.

Press crumbs into bottom and half to three-quarters of the way up side of prepared pan.

Tamp down crumbs.

Bake crust until browned and set, 8-10 minutes.

Remove from ove and let cool completely.

FILLING:

Beat cream, sugar and vanilla in a large bowl with a hand mixer on medium to stiff peaks.

Whisk together concentrate and condensed sweetened milk in a separate bowl just until combined.

Fold whipped cream into the concentrated mixture to combine; transfer to cooled crust.

Cover pie with plastic wrap; freeze until solid, 8-24 hours.

Serve with Cherry Sauce

CHERRY SAUCE:

Boil cherries, sugar, jelly, and water in a saucepan until cherries burst and mixture thickens slightly, about 10 minutes.

Combine lime juice and cornstarch in small bowl; stir into boiling cherry mixture.

Boil 1 minute to thicken slightly and eliminate cornstarch taste.

Transfer to a bowl to cool, cover with plastic wrap, and chill until ready to serve with limeade pie.