 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Time does not include freezing. I haven't made this but wanted to make sure I didn't lose. Found it in my clipping stash which I am working hard to clean out! Ingredients:
2 1/2 cups salted thin pretzel sticks |
1/3 cup sugar |
1/2 cup butter, melted |
1 (14 ounce) can sweetened condensed milk |
1 tablespoon lime peel, fresh, grated |
2 tablespoons lime juice |
1 1/2 tablespoons tequila |
1 1/2 tablespoons orange-flavored liqueur (cointreau, i.e.) |
4 drops liquid green food coloring (optional) |
2 drops liquid yellow food coloring (optional) |
1 1/2 cups heavy whipping cream |
thin pretzel stick |
lime slice |
Directions:
1. Lightly coat a 9-in pie plate with nonstick spray.
2. Crust: Pulse pretzels and sugar in food processor until fine crumbs. Add butter; process to blend. Press on bottom and sides of pie plate. Place in freezer.
3. Filling: Stir condensed milk, lime peel and juice, tequila, Cointreau and food color in a small bowl. Beat cream with mixer in a large bowl until soft peaks form. Gradually fold in lime mixture until blended.
4. Pour into crust; freeze uncovered for at least 6 hours. Wrap airtight; freeze at least 2 more hours, or up to 3 months.
5. To Serve: Unwrap pie and refrigerate for 15 minutes for easier slicing. Garnish with pretzels and lime slice.
|
|