Sweet Lime Pie With Pretzel Crust Recipes

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.

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 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.

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.

NO-BAKE FROZEN MARGARITA PIE

Steps:

• Mix together the pretzel crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch glass (or Pyrex) pie plate. Set aside.
• Use an electric mixer to whip heavy cream to soft peaks. In a large separate bowl, stir together the sweetened condensed milk, lime juice, lime zest, tequila, and triple sec until well combined. Gently fold the whipped cream into the condensed milk mixture until just incorporated.
• Pour the filling into the prepared crust and sprinkle with additional lime zest, if desired. Freeze for 6 hours up to overnight, then cover with plastic wrap and re-freeze until ready to serve.
• Allow pie to sit at room temperature for about 10 minutes before slicing with a sharp knife and serving.

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.