Summer Breeze Lime Pie 
 
Ingredients 
4  cups pretzels (6 ounces) 
1/2  cup packed brown sugar 
1/2  cup butter, melted 
1  8-ounce package cream cheese, softened 
1  10-ounce jar lime curd (about 1 cup) 
1  to 2 teaspoons finely shredded lime peel 
1  to 2 tablespoons lime juice 
2  cups whipping cream 
1/4  cup powdered sugar 
1/2  teaspoon vanilla 
1/2  cup fresh raspberries 
   Finely shredded lime peel (optional) 

Directions 
1. In a food processor, place pretzels. Cover and process till mixture 
resembles fine crumbs. You should have 1-1/2 cups. Add brown sugar and 
process till combined. Add butter and process till mixture holds 
together. (Or, in a medium bowl stir together 1 1/2 cups finely crushed 
pretzels, brown sugar, and butter till mixture holds together). Press 
mixture evenly onto bottom and sides of a 10-inch pie plate or 2-quart 
square baking dish. Press to form an even crust. Chill in refrigerator 
while preparing filling.  

2. For filling, in a large bowl, beat cream cheese, lime curd, 1 to 2 
teaspoons lime peel, and lime juice with an electric mixer on medium 
speed till light and fluffy. In another large bowl, beat whipping cream 
with an electric mixer on medium speed till soft peaks form. Add 
powdered sugar and vanilla. Beat till stiff peaks form. Fold about 1/4 
of the whipped cream into cream cheese mixture to soften; fold in 
remaining whipped cream. Spoon filling into chilled crust and chill for 
2 to 24 hours or till firm. Before serving, sprinkle with fresh 
raspberries and additional lime peel, if you like. Makes 8 servings.  



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