Limeade Pie W/ Pretzel Crust

• Crust:
• 6 oz pretzel sticks or mini twists
• pinch of salt
• 1 stick unsalted butter, melted (8 T)
• Filling:
• 2 cups heavy cream
• 3 T sugar
• 1 T vanilla
• 1 (12 oz) can frozen limeade concentrate
• 1 (14 oz) can sweetened condensed milk, chilled
• minced zest of 1 lime
• pinch of salt
• Cherry Sauce:
• 12 oz frozen tart cherries
• 1/3 cup sugar
• 1/3 cup cherry jelly
• 1/4 cup water
• 2 T fresh lime juice
• 2 tsp cornstarch

1. Pre-heat oven to 375 degrees.
2. Coat 9-inch springform pan w/ non-stick spray
3. CRUST:
4. Process pretzels and salt in food processor until sandy.
5. With machine running, drizzle in butter and continue processing until mixture clings together.
6. Press crumbs into bottom and half to three-quarters of the way up side of prepared pan.
7. Tamp down crumbs.
8. Bake crust until browned and set, 8-10 minutes.
9. Remove from ove and let cool completely.
10. FILLING:
11. Beat cream, sugar and vanilla in a large bowl with a hand mixer on medium to stiff peaks.
12. Whisk together concentrate and condensed sweetened milk in a separate bowl just until combined.
13. Fold whipped cream into the concentrated mixture to combine; transfer to cooled crust.
14. Cover pie with plastic wrap; freeze until solid, 8-24 hours.
15. Serve with Cherry Sauce
16. CHERRY SAUCE:
17. Boil cherries, sugar, jelly, and water in a saucepan until cherries burst and mixture thickens slightly, about 10 minutes.
18. Combine lime juice and cornstarch in small bowl; stir into boiling cherry mixture.
19. Boil 1 minute to thicken slightly and eliminate cornstarch taste.
20. Transfer to a bowl to cool, cover with plastic wrap, and chill until ready to serve with limeade pie.

crust, salt, unsalted butter, filling, heavy cream, t sugar, t, frozen limeade, condensed milk, salt, cherry sauce, cherries, sugar, cherry jelly, water, t, cornstarch

Taken from www.epicurious.com/recipes/member/views/limeade-pie-w-pretzel-crust-52385291 (may not work)