Pretzel Crust Ingredients:
Pie Filling Ingredients:
additional strawberry slices for garnish, if desired
The gelatin needs to be prepped in advance, and then chilled until thickened:
-Zest the lime until you have about 1 teaspoon of zest. Juice the lime.
-Zap the water in your microwave for 2 minutes, until it's boiling. Put the gelatin into a bowl, and pour the
boiling water over the gelatin. Stir until the gelatin dissolves.
-Stir in the lime juice and zest.
-Stir to combine, and then refrigerate until it thickens. You want it to be thick, but not jelled and set. This will
take at least a half hour. While you're waiting, prepare your pretzel crust.
Preparing the crust:
-crush the pretzels.
-Place the butter into a large bowl and microwave on HIGH for one minute, until melted.
-Add the pretzel crumbs and the sugar to the melted butter. Stir to combine.
-Use the back of a large spoon to evenly pat the crust mixture onto the bottom of the pie plate and up the sides.
After the gelatin has chilled and thickened (but NOT set and jelled!), prepare the filling:
-Lightly crush your strawberries.
-Beat the whipping cream on a high speed, slowly adding in the confectioners' sugar. Beat until stiff peaks form.
-Beat the thickened gelatin with your mixer on a high speed, about 4 to 5 minutes until it loses its transparency
and is thick and fluffy.
-Add the whipped cream and the crushed strawberries into the bowl with the gelatin. Gently fold the whipped
cream and strawberries into the gelatin until combined.
-Pour on top of the crust, spreading evenly.
-Refrigerate the pie for at least 6 hours, until it's set.
Before serving, garnish with strawberry slices, if desired.