EASY PEANUT BUTTER & PRETZEL PIE
My crispy, salty pretzel crust just begs for a creamy no-bake peanut butter filling and a layer of chocolate ganache. - Gina Nistico, Taste of Home Food Editor
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.
Nutrition Facts : Calories 750 calories, Fat 54g fat (26g saturated fat), Cholesterol 96mg cholesterol, Sodium 738mg sodium, Carbohydrate 60g carbohydrate (36g sugars, Fiber 3g fiber), Protein 13g protein.
KEY LIME AND PRETZEL PIE
This unusual pie will have even the pickiest eater begging for more!! This recipe can use all fat free ingredients.
Provided by Jen
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time P1D
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 318.9 calories, Carbohydrate 44.3 g, Cholesterol 37 mg, Fat 13.8 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 9.1 g, Sodium 342.4 mg, Sugar 32.4 g
LIMEADE PIE
This is a really cool pie for hot summer months.
Provided by Melissa Harrison
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 69.6 g, Cholesterol 16.7 mg, Fat 18.8 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 239.8 mg, Sugar 60.9 g
COOL LIME PIE
It took some experimenting, but I've finally come up with the perfect lime pie ... refreshing and easy. The pretzel crust adds an extra special touch and every time I serve it, I get rave reviews! When ready to serve, garnish each slice with a dollop of whipped topping and a lime slice.
Provided by Mary
Time 2h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 69.1 g, Cholesterol 48 mg, Fat 21.1 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 14.9 g, Sodium 403.8 mg, Sugar 54.5 g
MARGARITA PIE WITH A PRETZEL CRUST!
A W E S O M E! The crust makes this so decidedly different and yummy! A margarita flavored creamy filling in a crunchy pretzel pie crust! Now that is my kind of dessert! I have even used fat free sweetened condensed milk with good results! So good I hurt myself!
Provided by Mamas Kitchen Hope
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 522.5, Fat 18.8, SaturatedFat 6.4, Cholesterol 22.6, Sodium 976.8, Carbohydrate 80.5, Fiber 1.7, Sugar 35.6, Protein 10.2
SWEET LIME PIE WITH PRETZEL CRUST
Recipe from Whole Foods. Their intro says, "The unique crust on this pie, made with crushed pretzels and honey, is the perfect salty-sweet note for its custard-like filling. Use the same crust when you're making chocolate or lemon cream pies, too." Cooking time includes chilling time.
Provided by januarybride
Categories Pie
Time 3h35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat 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 for 5 minutes. Heat over medium-low heat, stirring constantly, until gelatin is dissolved, 2 to 3 minutes.
- 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 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 sugar and continue to beat until stiff peaks form.
- Slice pie and serve topped with dollops of whipped cream and lime slices.
Nutrition Facts : Calories 264.1, Fat 14.3, SaturatedFat 8.8, Cholesterol 48.4, Sodium 228.6, Carbohydrate 33.8, Fiber 0.5, Sugar 20.9, Protein 3
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.
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- In a small bowl, mix together the crushed pretzels, sugar and butter. Spray a 9" pie plate with cooking spray. Press the pretzel mixture into the bottom and up the sides of the pie plate. Bake for 15 minutes.
- While the pie crust is cooling, prepare the pie filling. In a large bowl with mixer at medium speed, beat the cream cheese until it is smooth. With the mixer still mixing, add in 1/2 cup of room barely warmed milk. Reduce the speed to low and add the pudding mix, limeade concentrate and the rest of the milk. Beat just until the mixture is blended. Fold in the Cool Whip topping. Spoon the mixture into the cooled pie crust. Refrigerate the pie until the cream cheese filling is firm enough to slice, about 3 hours.
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- Preheat the oven to 350°F. Lightly grease a 9" pie pan with non-stick baking spray., In a large mixing bowl, add the sugar, melted butter, and pretzel crumbs, tossing to combine. (If you've used a food processor to grind your pretzels into crumbs, you can add the sugar and butter and combine the mixture in the food processor.), Press the mixture into the bottom and up the sides of the prepared pan., Bake for 8 to 10 minutes; the crust won't change color much, but will firm up.
- Remove from the oven and make the filling., Whisk together the egg yolks and condensed milk., Add the lime juice (and zest, if you're using it).
- The mixture will thicken almost immediately., Pour into the crust and smooth with a spatula., Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft-looking.
- Cool for several hours (or overnight) before serving., To serve, top with slightly sweetened whipped cream and a garnish of crumbled pretzels.
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