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

As soon as I opened my mail and discovered this little treasure...

I knew exactly what I was gonna do with it.

Now you might be wondering what the heck is Christy Jordan of Southern Plate fame doin' sending Mary a packet of Lemon-Lime Kool-Aid and a Splenda Quick Pack in the mail?? Christy and I started blogging southern food pretty much right around the same time and well, it's a funny story how we "met," and it all started with these.

Well, long story short... all those boxes of Splenda Quick Packs {and oddly enough, sharing a shelf with a box of powdered sugar too} were purchased with my misguided attempt to do a long term low carb diet. Okay... you can stop laughing now, I know ... trust me, I'm laughing right along with you, and yes, at myself.

Anyway... I kept hearing about how seasoned low carbers were baking formerly carby goodies now banned from the world of low carb by using these packets in place of regular Splenda since one little packet is equal to the sweetness of a cup of Splenda {or sugar} and, because the packets were much lower carb than an entire cup of Splenda would be. But, Splenda decided to discontinue these little packets so the Splenda Quick Packs ended up where many such consumer rejects do, at Big Lots, and low carbers were buying them by the shopping baskets full. And I was one of them.

I had run across Christy's blog one day and learned from visiting her that she was a big fan of Splenda, so I eventually decided to email her and see if she would be interested in any of these Quick Packs. I stuffed as many boxes as I could fit into a flat rate box and joyfully mailed them out to her.  And I was immediately able to alleviate guilt on both of our parts.

Now Christy also loves lime Kool-Aid, and while I was instructed by her to make a pitcher of this Lemon-Lime Kool-Aid and drink it, as soon as I opened the envelope, I grinned from ear to ear ... but I also knew that this recipe would be right up her alley, because it is built around a can of this!

But, because I'm dealing with the self-proclaimed Jordan Queen of Generics, I realized since this pie is in Christy's honor, I just had to use this instead. See Christy, I do use some generics sometimes!

So, let's make a pie in honor of Christy Jordan's love of Lemon-Lime Kool-Aid, and, in turn, it is my hope that 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 as she dumps a load of late snowfall across the rest of the country north of here. 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!!

Here are the cast of characters. 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 Christy, just to prove that I actually can follow directions...


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

Recipe: Lime Icebox Pie with Pretzel Crust

From the Kitchen of Deep South Dish
Prep time: 15 min |Inactive time: 24 hours | Yield: About 8 servings

  • 1-1/4 cup of crushed pretzels
  • 1/4 cup granulated sugar
  • 6 to 8 tablespoons of unsalted butter, melted
  • 1 can (14 ounce) sweetened condensed milk
  • Zest of 2 limes
  • Juice of 3 limes
  • 1 envelope of unsweetened Kool-Aid Lemon-Lime powdered drink mix, optional
  • 1 (8 ounce) tub of Cool Whip, thawed and divided

Pulverize the pretzels to a fairly fine crumb. To that add the sugar and stir well to combine. Add the melted butter and mix until crumbs are well coated. Pour into an ungreased glass pie plate and press out to the rim of the pie plate. Stick in the freezer.

In a medium bowl, combine the sweetened condensed milk, lime juice, lime zest, and Kool-Aid and whisk until smooth. Remove about 1/2 cup of the Cool Whip from the tub and set that aside for later. Gently fold the remaining Cool Whip into the lime mixture until well blended. Pour this into the frozen crust and return to the freezer for several hours, or preferably overnight.

Let stand at room temperature for about 15 minutes to thaw. To make it easier to remove from the pan, grab a large skillet and place a small amount of very hot water in it. Gently set the pie plate into the hot water, taking care that water does not go over the rim! Let it sit for about 30 seconds, and this will help to release the pretzel crust for easier serving.

Serve with a dollop of the remaining Cool Whip. Store leftovers in the freezer.

Cook's Notes: The Kool-Aid in this recipe just provides a little color and some extra zing to the tartness. It is optional however and can be omitted. Substitute a drop of green food coloring for the color. To shortcut this, substitute a pre-made or homemade graham cracker or cookie crust.

Variation: Make this lemon icebox by substituting lemon zest, lemon juice and a packet of lemonade flavored Kool-Aid.


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©Deep South Dish
Adapted from Kraft.
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Posted by on April 1, 2009

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