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