We have been having spectacular weather in Colorado, really only the last two days, but spectacular none the less. I've taken my TOM's out of the closet, and I'm starting to get excited about wearing sundresses again. It won't be too much longer before my brown velvet American Apparel shorts make their appearance...and once those babies come out...they don't go away.
Therefore when I started looking for a pie recipe for this week, I wanted something light, something that celebrated the freshness and warmth of Spring. After perusing some websites and cookbooks, I found this recipe at Whole Foods, which is always a good place to look. Now, for those of you who don't already know, I've been accepted to an MFA program for Creative Writing in Texas. Ryan and I hope to be down in Austin by early August or late July, which is exciting on so many different levels. But what's really thrilling is that Austin is the birthplace of my most favorite store. Yes, indeed, the FLAGSHIP Whole Foods is located in Austin, and I am already dreaming of the moment I get to step foot in that store.
So this pie is in honor of Spring and Whole Foods. It took me less than 15 minutes to throw together and is delightful on a warm afternoon. The ingredient list is minimal and naturally low-fat. I loved the idea of a pretzel crust, and it nicely compliments the sweetness and sourness of the custard. When pressing the pretzel mixture into your pie pan, place your hand in a zip loc bag. You will find the process much easier and less messy.
So here's to warmer days and grocery stores you can get lost in....
Therefore when I started looking for a pie recipe for this week, I wanted something light, something that celebrated the freshness and warmth of Spring. After perusing some websites and cookbooks, I found this recipe at Whole Foods, which is always a good place to look. Now, for those of you who don't already know, I've been accepted to an MFA program for Creative Writing in Texas. Ryan and I hope to be down in Austin by early August or late July, which is exciting on so many different levels. But what's really thrilling is that Austin is the birthplace of my most favorite store. Yes, indeed, the FLAGSHIP Whole Foods is located in Austin, and I am already dreaming of the moment I get to step foot in that store.
So this pie is in honor of Spring and Whole Foods. It took me less than 15 minutes to throw together and is delightful on a warm afternoon. The ingredient list is minimal and naturally low-fat. I loved the idea of a pretzel crust, and it nicely compliments the sweetness and sourness of the custard. When pressing the pretzel mixture into your pie pan, place your hand in a zip loc bag. You will find the process much easier and less messy.
So here's to warmer days and grocery stores you can get lost in....
Sweet Lime Pie with Pretzel Crust
4 oz of mini pretzels of sticks
2-3 TBSP butter (I used 2, but 3 might make the crust hold together better)
4 tsp honey
1 packet unflavored gelatin (you can find this near the Jello packages)
1/2 cup water
1/2 cup honey
1/2 cup freshly squeezed lime juice
Zest from 1 lime
1 Cup greek style yogurt
1. Grind up your pretzels in a food processor or blender until fine crumbs form, about 30 seconds. Pour into a bowl and add melted butter and 4 tsp of honey. Stir until combined and press into a 9 inch pie pan (use a plastic bag for your hand!).
2. Bake in a preheated 350 degree oven for 10-12 minutes. Remove from oven and allow to cool completely before beginning next step.
3. In a medium saucepan, combine 1/2 cup water with packet of unflavored gelatin. Allow to sit for 5 minutes before heating. While heating, stir constantly, until gelatin has dissolved (2-3 minutes).
4. In a bowl, whisk together, lime juice, zest, honey and yogurt. Pour the still warm gelatin over the ingredients and stir to combine. Pour filling into pie shell carefully (I dislodged some of the pretzel crust by pouring too quickly).
5. Cover with plastic wrap or foil and allow to sit in refrigerator for at least 3 hours. Serve with freshly whipped cream if so desired.
4 oz of mini pretzels of sticks
2-3 TBSP butter (I used 2, but 3 might make the crust hold together better)
4 tsp honey
1 packet unflavored gelatin (you can find this near the Jello packages)
1/2 cup water
1/2 cup honey
1/2 cup freshly squeezed lime juice
Zest from 1 lime
1 Cup greek style yogurt
1. Grind up your pretzels in a food processor or blender until fine crumbs form, about 30 seconds. Pour into a bowl and add melted butter and 4 tsp of honey. Stir until combined and press into a 9 inch pie pan (use a plastic bag for your hand!).
2. Bake in a preheated 350 degree oven for 10-12 minutes. Remove from oven and allow to cool completely before beginning next step.
3. In a medium saucepan, combine 1/2 cup water with packet of unflavored gelatin. Allow to sit for 5 minutes before heating. While heating, stir constantly, until gelatin has dissolved (2-3 minutes).
4. In a bowl, whisk together, lime juice, zest, honey and yogurt. Pour the still warm gelatin over the ingredients and stir to combine. Pour filling into pie shell carefully (I dislodged some of the pretzel crust by pouring too quickly).
5. Cover with plastic wrap or foil and allow to sit in refrigerator for at least 3 hours. Serve with freshly whipped cream if so desired.
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