There is no denying that cheesecake is one of my guilty pleasures in life, but there are more fish in the sea! This Pretzel Crusted Lime Mousse Pie is equally as rich, decadent and irresistible.
A sweet and salty pretzel crust, with rich cream, and citrus to balance the sweet. Top with warm blueberry compote, to take this pie for a home run.
Pretzel Crusted Lime Mousse Pie with Warm Blueberry Compote
2 cups pretzels, finely crushed (1 cup crushed pretzels)
2 tablespoons packed brown sugar
¼ cup butter, melted
1-14 ounce can sweetened condensed milk/ milk cream
1 tablespoon lime zest
2/3 cup freshly squeezed lime juice
¼ cup granulated sugar
1 drop green food coloring (optional)
1 ½ cups heavy cream
1 cup fresh blueberries
2 tablespoons freshly squeezed lime juice
2 tablespoons sugar
1 tablespoon water
1/2 tablespoon cornstarch
Preheat oven to 375° degrees F. In the bowl of a food processor, pulse pretzels to medium sized crumbs (medium ground). Add brown sugar and butter and pulse to combine. Press pretzel mixture evenly into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom. Bake for 8 to 10 minutes or until firm. Cool on a wire rack.
In another medium bowl, combine condensed milk, lime zest, lime juice, and granulated sugar. Stir in food coloring, if desired. Cover and chill about 30 minutes or until slightly thickened.
In a clean medium bowl, beat heavy cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold whipped cream into lime mixture. Carefully spoon mixture into prepared crust. Freeze pie for at least 6 hours or up to 24 hours or until firm.
Place blueberries, lime juice, and sugar in a sauce pot. Bring heat to medium high. Allow mixture to cook for about 5-10 minutes so the blueberries break down somewhat. Halfway through cooking, mix cornstarch and water together to create a slurry, and add to the saucepot. Continue cooking until sauce thickens.
Serve each serving of pie with a dollop of warm blueberry sauce.
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