An Occasional Pie: Frozen Key Lime

When I accidentally opened two cans of sweetened condensed milk last week (I was aiming for the evaporated milk and wasn’t paying attention when I reached into the pantry), it was an invitation to make my two favorite pies. I made my second favorite pie last week. This week, I share with you my all-time favorite, a cheesecake-ice cream-salty-citrus confection that I learned to make from my Great Uncle Gene and Great Aunt Sharon.

Crust:

Mix together 1/4 c. sugar, 1/2 c. melted butter, and 1 1/2 c. crushed pretzels; press into a glass 9″ pie plate. Chill until firm, at least 15 minutes. (The crust will not release easily from a metal pie plate.)

Filling:

Use an electric mixer to mix together 2 bars softened cream cheese, 1/2 c. lime juice, lime zest (as much as you like but at least 1 tsp), and 1 can sweetened condensed milk.

Pour into pretzel crust and freeze thoroughly.

 

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