Pretzel Crusted Lemon Lime Pie Recipes

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:

• 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.

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.

PRETZEL PIE CRUST RECIPE

Steps:

• Preheat oven to 350 degrees and grease pie dish.
• Crush pretzels until fine in a food processor or by hand using a sealed bag and a mallet.
• In a medium mixing bowl, melt butter.
• Fold pretzels and brown sugar into the melted butter.
• Transfer to pie dish. Press using a measuring cup or drinking glass pushing the base of the crust to create a slight wall.
• Bake 10 minutes. Cool before filling.

PRETZEL CRUSTED KEY LIME BARS

Steps:

• Preheat oven to 350°F. Line a 9×9 pan with foil and coat lightly with nonstick spray. Set aside.
• In a food processor or blender pulverize the pretzels until they are a fine crumb. (You don't want dust, but you don't want chunks or it won't stay together)
• In a large bowl stir together your pretzel crumbs, butter, salt, and sugar.
• Press the mixture firmly into your prepared pan and slightly up the sides. Bake for 10 minutes, or until golden. Let the crust cool while you prepare the filling.
• In a large bowl, whisk together the yolks, sweetened condensed milk and lime juice.
• Pour the mixture into the warm crust.
• Bake for 12-15minutes, or until just set.
• Allow the bars to cool until room temperature, and then cover and chill in the refrigerator for 2 hours, or overnight.

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.

PRETZEL CRUSTED LEMON LIME PIE

Steps:

• Crust Combine sugar and pretzels. Process until pretzels are finely crushed with some small pieces remaining. Add melted margarine and mix until crumbly. Press into bottom and sides of 9" pie plate. Filling Whip topping into firm peaks. Add lemon pie filling, marshmallow fluff and lime juice. Beat for several minutes until ingredients are evenly incorporated and mixture becomes firm. Pour filling into crust. Cover and freeze overnight. Garnish before serving.