Limeade Pie

From RPSwiki

LIMEADE PIE

Crust - 6 oz. pretzel sticks or mini twists

       1/4 tsp. salt
       1 stick  unsalted butter; melted

Filling - 2 cups heavy cream

         3 Tbs. sugar
         1 Tbs. vanilla extract
         1 can 12oz. limeade concentrate
         1 can sweetened condensed milk (chilled)
         minced zest of one lime
         pinch of salt

[edit] Preheat

oven to 375.  Coat a 9 in springform pan with pam spray.  

[edit] Process

pretzels and salt in a food processor until sandy.  With machine running, drizzle in butter and continue processing until mixture clings together.  

== Press == crumbs into bottom and half way up the sides of prepared pan. Tamp down crumbs with bottom of measuring cup. == Bake == until browned and set, 8-10 minutes. Remove and let cool completely. == Beat == cream, sugar, and vanilla in a large bowl with a hand mixer on medium til stiff peaks. == Whisk == together concentrate and condensed milk in a separate bowl until just combined. Fold whipped cream into the concentrate mixture to combine; transfer to cooled crust. Cover pie with plastic wrap, freeze until solid, 8-24 hrs. Thaw 30 mins in refridge before topping with cherry sauce.

[edit] Cherry Sauce

 12 oz. frozen tart cherries
 1/3 cup sugar
 1/3 cup cherry jelly
 1/4 cup water
 2 Tbps. fresh lime juice
 2 tsp. cornstarch

Boil cherries, sugar, jelly and water in a saucepan until cherries burst and mixture thickens slightly, bout 10 mins. Combine lime juice and cornstarch in a 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 til ready to serve with Pie.