LIMEADE PIE W/ PRETZEL CRUST

LIMEADE PIE W/ PRETZEL CRUST image

Yield 0ne 9-inch pie

Number Of Ingredients 19

Crust:
6 oz pretzel sticks or mini twists
pinch of salt
1 stick unsalted butter, melted (8 T)
Filling:
2 cups heavy cream
3 T sugar
1 T vanilla
1 (12 oz) can frozen limeade concentrate
1 (14 oz) can sweetened condensed milk, chilled
minced zest of 1 lime
pinch of salt
Cherry Sauce:
12 oz frozen tart cherries
1/3 cup sugar
1/3 cup cherry jelly
1/4 cup water
2 T fresh lime juice
2 tsp cornstarch

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.