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1
Preheat the oven to 350F.
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2
Lightly oil a 9-inch pie pan with canola oil spray.
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3
To prepare the crust, grind the pretzels to a fine meal in a food processor.
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4
Add the butter and agave nectar and pulse to combine.
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5
Press into the prepared pie pan to form the crust.
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6
Bake for 5 to 7 minutes, until the edges turn slightly golden.
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7
Cool before filling.
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8
To make the filling, first prepare an ice water bath.
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9
Then make a slurry by mixing 2 tablespoons of the evaporated skim milk and the arrowroot powder together.
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10
In a small saucepan, heat the remaining evaporated milk and the agave nectar until the mixture comes to a gentle simmer.
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11
Whisk the arrowroot slurry into the saucepan.
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12
Stirring constantly, let the mixture thicken slightly.
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13
Remove from the heat and place the saucepan in the ice water bath to cool down quickly, whisking often.
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14
Pour the cooled filling mixture into a large bowl and add the lime zest, lime juice, orange juice, tequila, Cointreau, and vanilla extract.
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15
Whisk together well.
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16
Place in the refrigerator to cool about 30 minutes, or until semifirm.
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17
Whip the cream until soft peaks form.
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18
Fold the whipped cream into the cooled lime mixture.
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19
Spoon the filling into the pie crust and freeze for about 4 hours, or until firm.
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20
To serve, let the pie defrost for about 10 minutes before slicing.
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21
Top the pie with lots of whipped cream and garnish with lime slices.
