Limeade Pie W/ Pretzel Crust Recipe

Name: Limeade Pie W/ Pretzel Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1087

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust:, 6 oz pretzel sticks or mini twists, pinch of salt, 1 stick unsalted butter, melted (8 T), and more.

Yes, Limeade Pie W/ Pretzel Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Limeade Pie W/ Pretzel Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions