Key Lime And Pretzel Pie Food

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:

• 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.

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.

KEY LIME PIE

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
• For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
• For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

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.

KEY LIME MARGARITA PIE

Steps:

• Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
• Combine condensed milk, lime juice, and drink mix powder in large bowl until well blended.
• Gently stir in whipped topping. Pour into crust.
• Freeze 6 hours or overnight. Let stand at room temperature 15 minutes or until pie can be cut easily.