Food of the day: Summer breeze lime pie

A combination of lime flavors plus a sweet-and-salty crust using pretzels gives this pie a perfect tang.

Ingredients
4 cups pretzels
1/2 cup brown sugar
1/2 cup vegan butter, melted
220 g cream cheese, softened
280 g jar lime curd (about 1 cup)
1 -2 tsp. finely shredded lime peel
1 -2 tbsp. lime juice
2 cups vegan whipping cream
1/4 cup powdered sugar
1/2 tsp. vanilla
1/2 cup fresh raspberries
Finely shredded lime peel

Midwest Living

Directions

1 In a medium bowl stir together 1 1/2 cups finely crushed pretzels, brown sugar, and the vegan butter till the mixture holds together. 

2 Press the mixture evenly onto the bottom and sides of a 25 cm pie plate. Press to form an even crust. 

3 Chill in the refrigerator while preparing the filling.4 For the filling, in a large bowl, beat the cream cheese, lime curd, 1 to 2 teaspoons lime peel, and lime juice with an electric mixer on medium speed till light and fluffy. 

5 In another large bowl, beat the vegan whipping cream with an electric mixer on medium speed till soft peaks form. 

6 Add the powdered sugar and vanilla. Beat till stiff peaks form. 

7 Fold about 1/4 of the whipped cream into the cream cheese mixture to soften; fold in remaining whipped cream. Spoon the filling into the chilled crust and chill for 2 to 24 hours or till firm. 

8 Before serving, sprinkle with fresh raspberries and lime peel, if you like.