Limeade Pie with Pretzel Crust & Cherry Sauce

By cserumga

Per 1/16 pie and 1 Tbsp cherry sauce: 345 cal, 19g total fat, 64mg chol, 258mg sodium, 42g carb, 1g fiber, 4g protein

Ingredients

• CRUST:
• 6 oz. pretzel sticks
• pinch of salt
• 1 stick sweet butter, melted
• PIE FILLING:
• 2 c. heavy cream
• 3 T. sugar
• 1 T. vanilla extract
• 12 oz. can frozen limeade concentrate
• 1 (14 oz.) can sweetened condensed milk, chilled
• minced zest of one lime
• pinch of salt
• CHERRY SAUCE:
• 12 oz. frozen tart cherries
• 1/3 c. sugar
• 1/3 c. cherry jelly
• 1/4 c. water
• 2 T. fresh lime juice
• 2 t. cornstarch

Details

Servings 1
Cooking time 35mins

Preparation

Step 1

Preheat oven to 375 degrees. Coat a 9-inch springform pan with cooking spray.

In a food processor, process the preztels and salt until sandy. Drizzle in the butter with the machine running until the mixture clings together.

Press this mixture into the bottom and 3/4 way up the sides of the springform pan. Tmap down crums with the bottom of a measuring cup.

Bake until browned and set, 8-10 minutes. Remove from oven and let cool completely.

Beat cream, sugar and vanilla in a large bowl with a hand mixer on medium to stiff peaks.

Whisk together concentrate and condensed milk in a separate bowl just until combined.

Fold whipped cream into the concentrate mixture to combine; transfer to cooled crust.

Cover pie with plastic wrap; freeze until solid, 8-24 hours. Thaw pie 30 minutes in the refrigreator before serving tipped with Cherry Sauce.

CHERRY SAUCE:
Boil the cherries, sugar (if using), jelly and water until the cherries burst and the mixture thickens slightly. Mix cornstarch and lime juice and stir into the boiling cherries. Boil another minute to thicken. Pour into bowl, cover with plastic wrap and refrigerate.