KEY LIME AND PRETZEL PIE
This unusual pie will have even the pickiest eater begging for more!! This recipe can use all fat free ingredients.
Provided by Jen
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time P1D
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Spray 9 inch pie plate with non-stick spray. In a saucepan, melt butter and stir in sugar. Remove from stove. Stir in crushed pretzels until mixed well. Press into pie plate. Bake for 7 to 9 minutes. Cool before filling.
- In a medium bowl, combine key lime juice and sweetened condensed milk. Mix well and pour into crust. Chill in refrigerator overnight.
- When ready to serve. Spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling.
Nutrition Facts : Calories 318.9 calories, Carbohydrate 44.3 g, Cholesterol 37 mg, Fat 13.8 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 9.1 g, Sodium 342.4 mg, Sugar 32.4 g
KEY LIME PIE WITH SALTY SWEET PRETZEL CRUST
Key Lime Pie with Salty Sweet Pretzel Crust
Provided by Sherri
Categories Desserts
Time 45m
Yield 6 to 8
Number Of Ingredients 12
Steps:
- FOR THE FILLING:
- In a large bowl add the sweetened condensed milk.
- With either a whisk or hand mixer begin whipping on low speed adding one egg yolk at a time and incorporate into the condensed milk before adding next egg. Keep adding until all egg yolks are added and incorporated.
- Add in 1/2 cup fresh squeezed key lime juice and mix on medium high speed for about 5 minutes until mixture looks thick.
- Cover and refrigerate.
- FOR THE PIE CRUST:
- Preheat oven to 350° F
- Finely crush pretzels with a mini food processor or crush by hand with a rolling pin in a ziplock bag until you have a cup and a half.
- Pour into a bowl and add 1/4 cup brown sugar and 8 Tablespoons of melted butter.
- Mix until all the butter is soaked and the pretzels are moist.
- Pour mixture into a 7-9" pie pan. You may not need all the pretzel mixture depending on the size of your pie pan.
- Smash down the mixture with your hands firmly (or a flat bottomed object like a measuring cup) until the mixture is firmly and evenly distributed on the bottom and sides of the pan.
- Bake at 350° F on middle rack for 8-10 minutes
- Cool crust for 10 minutes.
- Leave oven on 350° F.
- FOR THE WHIPPED CREAM:
- With a stand mixer, hand mixer, or whisk pour in 1 cup very cold heavy whipping cream and 1 teaspoon vanilla bean paste (or extract.)
- Begin whipping on low speed and slowly increase speed as the cream thickens.
- When the cream begins to form soft peaks add 1 Tablespoon sugar and finish whipping until cream forms stiff peaks.
- Don't over whip or you will have a bowl full of butter.
- Transfer to a container with a lid and refrigerate until ready.
- When the crust has cooled (it's okay if it feels slightly warm) add the key lime filling and smooth out evenly.
- Bake on middle rack at 350° F for 13-15 minutes. Middle should be jiggle a bit.
- Cool on wire rack then transfer to refrigerator until chilled at least 3 hours.
- Garnish with lime zest (optional) and whipped cream.
SWEET LIME PIE WITH SALTY PRETZEL CRUST
The unique crust on this pie, made with crushed pretzels and honey, is the perfect salty-sweet note for its custard-like filling. Needs to chill for about three hours before serving. ENJOY :)
Provided by Queen uh Cuisine
Categories Pie
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Put pretzels into a blender and blend until fine crumbs form, about 30 seconds. Transfer to a bowl, add butter and 4 teaspoons of the honey and mix until well combined. Press crumb mixture into bottom and sides of a 9-inch pie plate, leaving a 1/2-inch rim around the top. Bake until just crisp and golden, about 10 minutes. Set aside to let cool completely.
- Put 1/2 cup water and gelatin into a small pot and set aside for 5 minutes. Then,heat over medium-low heat, stirring constantly, until gelatin is dissolved, 2 to 3 minutes.
- In a large mixing bowl, whisk together yogurt, remaining 1/2 cup honey, lime juice and zest. Stir warm gelatin mixture into yogurt mixture then pour filling into prepared pie crust. Refrigerate until chilled and set, about 3 hours.
- Beat heavy cream with an electric mixer until soft peaks form. Add sugar and continue to beat until stiff peaks form.
- Slice pie and serve topped with dollops of whipped cream and lime slices.
Nutrition Facts : Calories 264.1, Fat 14.3, SaturatedFat 8.8, Cholesterol 48.4, Sodium 228.6, Carbohydrate 33.8, Fiber 0.5, Sugar 20.9, Protein 3
CLASSIC KEY LIME PIE
Creamy, sweet, and tart, this classic lime dessert is always a favorite.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
- Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
- Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.
Nutrition Facts : Calories 730.8 calories, Carbohydrate 51.6 g, Cholesterol 99.1 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 19.9 g, Sodium 287.4 mg, Sugar 42.9 g
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