Wednesday, April 1, 2009

Lime Icebox Pie with Pretzel Crust

A super tangy icebox pie made with lime juice, lime zest and a packet of lime Kool-Aid. This one is made in a pretzel crust, but a homemade or commercial graham cracker crust works great too! Substitute lemon for lemon icebox.

Lime Icebox Pie


I love a super easy icebox pie!

This recipe is based on a pie from the Kraft Food & Family magazine a few years back. If you like tangy, you are gonna love this!!

And, hopefully this will invoke thoughts of summertime and the hot summer sun, swimming pools and beaches {and maybe even cabana boys} and little fruity umbrella drinks for those of you suffering the odd temperament of Mother Nature.

Here are the cast of characters.

You'll need some ground up pretzels, a can of condensed milk, 3 limes, some butter, some sugar, some Cool Whip and of course, the guest of honor - a pack of unsweetened, Lemon-Lime Kool-Aid.


First, let's start with the crust. We're makin' a crust out of pretzels! Grind up some pretzels in the food processor until they are fairly fine. If you don't have a food processor, just mash 'em up in a zipper bag with a rolling pin. To that add some sugar.


And some melted butter.


And press into a glass pie plate. Stick that in the freezer until you need it. I actually pressed this out a little more than it looks. What I do is press all around and then push the edges down and start pressing all over again. I guess I forgot to take another picture, but if you look below where I fill it, you'll see it's more up to the rim.


Pour the sweetened condensed milk into a medium sized bowl, and add the contents of the Lemon-Lime Kool-Aid packet.


Then the lime juice.


And stir until well blended.


Don't forget the zest!


Don't you just love seein' those little specks of green?


Remove about 1/2 cup of the Cool Whip and set that aside. You'll return that to the tub in a sec and put it in the fridge for later.


Add the remaining Cool Whip to the lime mixture.


And gently fold it in, pulling the mixture from the bottom to the top repeatedly, until it is well blended. Don't beat it! You don't want to deflate the Cool Whip - you want to retain it's fluffy texture.


Makes you just want to stick a spoon in it doesn't it?


Now just dump the mixture into your frozen pie shell.


And spread it evenly around.


I like to take the tip of the spatula and do little swirls around the top, working from the outside toward the inside. Course that's optional {smile} and you don't have to. But it is kinda cute.


Now, just stick the pie in the freezer and let is sit till dinnertime, oh, about 4 or 5 hours maybe, or overnight is even better.


And you can always just make a refreshing pitcher too...


Cheers!!


Mmmmmmm... now does this not just speak to spring and sumer y'all?


For more of my favorite pies, check out this collection on my Pinterest page!






Unable to view the printable below on your device? Tap/click here.


Posted by on April 1, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums, or any print medium, without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed