This recipe came from a family friend and neighbor from my childhood, when Chris and I first married in summer 1991. It has long wow-ed crowds and filled happy tummies. I highly recommend this to compliment a Mexican meal. It is really very good!
Crust:
1/2 c. plus 2 T. butter
5 oz (1 1/4 c.) salted pretzels crushed finely
1/2 c. sugar
Grease 9″ pie plate. Melt butter and stir in pretzels and sugar. Mix together and press to the bottom of pie plate, forming a rim around the sides.
Filling:
1 can Eagle brand (sweetened condensed milk)
2/3 c. key lime juice
1 drop green food coloring
2 1/2 c. cool whip
Blend all together completely. Pour into crust. Freeze uncovered for 6 hours. Cover and freeze two more hours before serving.
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