Sweet Lime Pie With Pretzel Crust Recipes

KEY LIME AND PRETZEL PIE

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.

SWEET LIME PIE WITH SALTY PRETZEL CRUST

Steps:

• Preheat the 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 until the gelatin has absorbed the water, about 5 minutes.
• Gently heat over low heat, stirring constantly, until gelatin is dissolved, 2 to 3 minutes. Set aside.
• 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 immediately 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 powdered sugar and continue to beat until stiff peaks form.
• Slice pie and serve topped with dollops of whipped cream and lime slices.

KEY LIME PIE WITH SALTY SWEET PRETZEL CRUST

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 PRETZEL CRUST

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. 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.

COOL LIME PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Crust: In a medium bowl, combine pretzels, sugar and butter. Press into a lightly greased 9 inch pie pan.
• Bake in preheated oven for 5 minutes. Let cool completely.
• To Make Filling: In a large bowl, combine limeade and condensed milk. Whisk in pudding mix. Allow mixture to set for 5 minutes. Stir in lime peel, then fold in whipped topping. Stir in green food coloring if desired.
• Pour mixture into cooled pie crust. Cover and refrigerate for at least 2 hours before serving.