I get up today and it is Friday. That is a very good thing.
I have a remarkably clear schedule today. Another good thing.
I no longer have to obsess over safely transporting a behemoth, buttercream bedecked cake from my house to the elementary school. A good thing.
So I turn on my computer this morning and check out a video that a friend recommended.
I don’t know if I am giddy because of all of the good things, but I CAN’T STOP LAUGHING since I watched this video. It has got everything in it that I love. The song, the musicians in the VW, the accents, the facial expressions, the total absurdity of it all.
I wish that someone was here with me, because sometimes a laugh like this is too good not to share. It’s also strangely disconcerting to be laughing out loud when you are home alone. Maybe I’m just nuts.
Okay, I am nuts, but today’s recipe has no nuts. Pretzels are the star. Creamy sweet-tart lime filling in a salty pretzel crust. Really good. Have a margarita along with it if these pretzels are making you thirsty. Sorry, I’m laughing again. Like a total lunatic thinking of George in this Seinfeld clip.
Limeade Pie With Pretzel Crust
Ingredients for the crust:
6 oz pretzel sticks or mini twists
4 oz unsalted butter; melted
Ingredients or the pie filling:
2 cups heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
1 12-ounce can frozen limeade concentrate
1 can (14 oz) sweetened condensed milk
Zest of 1 lime
1. Preheat oven to 375℉. Coat a 9-inch springform pan with non-stick spray.
2. Process pretzels in a food processor until finely crushed. With the machine running, drizzle in butter and continue processing until mixture clings together.
3. Press crumbs into bottom and half to three-quarters of the way up the sides of the prepared pan. Tamp down crumbs with the bottom of a measuring cup.
4. Bake crust until browned and set, 8-10 minutes. Remove from oven and let cool completely.
5. Beat cream, sugar, and vanilla in a large bowl with a hand mixer on medium to stiff peaks.
6. Whisk together concentrate and condensed milk in a separate bowl just until combined.
7. Fold whipped cream into the concentrate mixture to combine; transfer to cooled crust.
8. Cover pie with plastic wrap; freeze until solid, 8-24 hours. Thaw pie 30 minutes in the refrigerator before serving topped with cherries or strawberry sauce. (I used strawberry ice cream topping)
Recipe from Cuisine At Home Magazine
Who is laughing with me? Anyone, Anyone, Bueller, Bueller?
Check out Hooded Fang’s website to learn more about the band and to buy their stuff. Me thinks that this Canadian band is going to be hot, hot, hot this summer. That’s no joke.
Josef K-Sorry For Laughing
More Scottish love. Buy Josef K’s music here.
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