Limeade Pie W Pretzel Crust Recipes

MARGARITA PIE

Steps:

• In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan.
• In a large bowl, mix together lime juice, lime zest, orange juice, and sweetened condensed milk. Fold in whipped topping. Spoon filling into pretzel crust. Chill pie for 25 to 30 minutes.

PRETZEL CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.

KEY LIME MARGARITA PIE

Steps:

• Preheat oven to 375 degrees F.
• To make the pretzel crust, combine the crushed pretzels, graham crackers, sugar, and melted butter. Once the mixture is combined, spread the mixture evenly into a 9-inch pie tin. Press the mixture in the tin onto the bottom and the sides to form a firm even crust. Bake for 5 minutes until the edges are lightly browned. Let shell cool until needed.
• For the filling, use a large mixing bowl, and combine the sweetened condensed milk, limeade, tequila, orange liqueur, and food coloring if desired, until all ingredients are well mixed. In a medium size bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the lime and tequila mixture. Spoon the filling into the pie shell, cover and freeze for 4 hours or until firm.
• To serve, let pie stand for 10 minutes after coming out of freezer. Slice pie and garnish with lime slices.

MARGARITA PIE WITH A PRETZEL CRUST!

Steps:

• Pie Crust:.
• Melt margarine and combine with sugar and pretzel pieces. Press into buttered 9 inch pie pan.
• Filling:.
• Combine condensed milk, lime juice, alcohol and food coloring.
• Fold in whipped cream. Cool whip can be substituted.
• Pour into pie crust and freeze for 4 hours.

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.

KEY LIME MARGARITA PIE

Steps:

• Combine pretzel crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Whisk next 3 ingredients in large bowl until blended. Stir in 2-1/2 cups COOL WHIP; pour into crust.
• Freeze 6 hours or until firm. Let stand at room temperature 15 min. before serving to soften slightly. Top with remaining COOL WHIP.

LIMEADE PIE

Steps:

• Mix limeade (may substitute lemonade concentrate) and sweetened condensed milk in a large bowl. Fold in nondairy whipped topping. Pour filling into graham cracker crust. Chill 2 to 3 hours.

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.

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.

LIMEADE PIE W/ PRETZEL CRUST

Steps:

• 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.

FROZEN LIMEADE PIE

Steps:

• Preheat oven to 350 degrees F.
• In medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and up sides of a 9-inch pie plate. Bake for 7 minutes and let cool completely.
• In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lime peels when ready to serve.