Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Limeade Pie w/ Pretzel Crust & Cherry Sa




Source of Recipe


Cuisine at home magazine, August 2010


Recipe Introduction


Delicious and easy to make ahead of time. I served this as a brunch dessert and wanted tarts, so I made the filling and used it to fill purchased graham cracker tarts. The recipe makes a LOT of filling. I ended up with 24 tarts!!! I would like to try it with the pretzel crust - I've made a few things with that crust and like it a lot. If you can't find tart cherries for the sauce (I couldn't), buy the sweet ones and omit the sugar.


List of 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


Recipe



CRUST:
Preheat oven to 375 degrees. Coat a 9-inch springform pan with Pam.

In a food processor, process the preztels and salt until finely ground. 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. Bake until browned, 8-10 minutes. Cool completely.

PIE FILLING:
Beat cream, sugar and vanilla to stiff peaks. In a large bowl, mix the limeade concentrate, pinch of salt, lime zest and condensed milk. Gently fold the whipped cream mixture into the limeade mixture. Pour into crust. Cover well with plastic wrap and freeze until solid - 8-24 hours. Place pie in refrigerator 30 minutes before serving. Served topped with the 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.

Serves 12-16