Donna's 4th of July Margarita Key Lime Pie

Two words - Rich and Creamy!

• Ready In: 2 hrs 20 mins
• Yields: 8 Slices

Ingredients

• 1 1⁄2 cups  crushed  pretzels
• 6  tablespoons  of melted butter
• 1⁄4 cup sugar
• 1⁄4 cup  crushed  dry roasted peanuts
• 8  ounces cream cheese, softened
• 4  egg yolks, slightly beaten
• 1 (14 ounce) can sweetened condensed milk
• 1⁄2 cup lime juice
• 1  large lime, juice and zest of
• 1  teaspoon vanilla
• 1  cup heavy whipping cream
• 3  tablespoons powdered sugar
•  lime zest
•  pretzel crumb

Directions

1. Preheat Oven to 350*.
2. Combine Crushed Pretzels, Sugar, Melted Butter, and Crushed Peanuts.
3. Using a Spring form Cheesecake pan, Mash Pretzel mixture into the bottom, making a crust and bake for 5 minute only! Set aside.
4. Beat Softened Cream Cheese, Sweetened Condensed Milk, Egg Yolks, Lime Juices, Zest, and Vanilla until Fluffy and Smooth.
5. Pour into the Pie Crust and bake for 15 minute or until set.
6. Let Pie cool and then refrigerate for 2 hours.
7. While pie is cooling, Beat Heavy Whipping Cream until soft peaks start to form. As you're mixing add the Powdered Sugar one tablespoon at a time until mixture is slightly stiff.
8. Next add the Whipped Topping to the top of your refrigerated pie and top the whipped topping with a little more Lime Zest and or Pretzel Crumbs.
9. To remove Pie from the spring form pan, using a butter knife, run the knife around the edge of the pie to loosen it from the sides and pop open the springform ring.
10. Gently remove the ring and place pie on a glass Cake plate. I use one with a pedestal and a cover.
11. After slicing the pie return it to the refrigerator.
12. Enjoy!