Serves 8

Crust:

2 ½ cups thin salted pretzels

1/3 cup sugar

1/2 cup butter, melted

Filling:

1 ½ cups peeled, finely chopped fresh Palisade peaches

1 (14-ounce) can sweetened condensed milk

2 teaspoons grated lime zest

2 tablespoons fresh lime juice

2 tablespoons tequila

1 1/2 tablespoons peach schnapps

1 1/2 cups heavy whipping cream

• For crust: Pulse pretzels in food processor until coarse crumbs are formed.

• Add sugar, pulse 4 times to mix.

• Add melted butter and pulse 4 times to mix.

• Press into a 10-inch pie pan, across the bottom and partially up the sides.

• Place in freezer.

• For filling: Stir peaches, condensed milk, lime zest, lime juice, tequila and schnapps together in small bowl.

• Pour cream into a large mixing bowl; beat with mixer until peaks form in the cream.

• Fold in the peach mixture and blend.

• Pour into the frozen crust and freeze uncovered in the freezer for 6 hours.

• Wrap airtight and keep frozen until ready to serve.

• For ease of serving, place pie in refrigerator for 15 minutes to make slicing easier.

• Garnish as desired with peaches, pretzels and lime slices.

-Julie Coleman, 2007 Palisade Peach Festival entry

Nutritional information per serving, including crust: 552 cal., 23 g fat (13 g sat.), 63 mg chol., 1,057 mg sodium, 3 g fiber, 7 g pro.

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