Pretzel Crusted Lemon Lime Pie Food

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.

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 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.

SWEET LIME PIE WITH PRETZEL CRUST

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.

SWEET LIME PIE WITH SALTY PRETZEL CRUST

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. Then,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.

EASY PEANUT BUTTER & PRETZEL PIE

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.

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 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.