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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Lime Pie with pretzel crust Recipe

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This recipe for Creamy Lime Pie with pretzel crust is from The Urey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Makes 1 pie
Crust
1 cup plus 2 Tbsp finely ground salted pretzels
3 Tbsp sugar
7 Tbsp butter, melted

Filling
½ cup fresh lime juice (3–4 regular limes)
4 tsp grated lime zest
4 egg yolks
1 14-oz can sweetened condensed milk
Directions:
Directions:
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch pie pan with nonstick baking spray. Crush pretzels until they are very fine (using a food processor for 30 seconds works well). Mix in sugar and melted butter (can be done right in the processor). Press mixture into bottom of pan and up sides. Bake for 8 to 10 minutes, until crust is firm.

Grate zest from whole limes, then cut limes in half and squeeze out juice, removing any seeds. Whisk egg yolks and lime zest together until mixture is tinted light green (about 2 minutes). Beat in milk, then juice. Set mixture aside at room temperature until it thickens. Pour into crust and smooth with spatula. Bake pie for 28 to 32 minutes, until filling is set, with a small spot in the middle still soft. Cool for several hours. Top with whipped cream and a garnish of pretzel crumbs.
Number Of Servings:
Number Of Servings:
1 pie
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
This is from the Kneaders Bakery, appeared in the BYU Magazine

 

 

 

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