Lemon Blueberry Cream Pretzel Pie | No Bake

This refreshing Spring dessert has a silky lemon cream with plump, juicy blueberries and a sweet 'n' salty, buttery pretzel crust. ...SO good. What's more awesome about this, is that it's "no-bake", so you can avoid turning up the heat in the kitchen, since the weather is starting to warm up a bit!

Ingredients:

4 cups lightly salted or no-salt pretzels
1/2 lemon
1/2 tsp. vanilla bean extract (the kind with the fleck in it. I like to use Sonoma Syrup Co. vanilla) or pure vanilla extract
1/2 tsp. lemon extract
1 1/2 cups blueberries, frozen
2 tbsp. gelatin
4 tbsp. cold water
8 oz. package cream cheese
14 oz. can condensed milk
1 stick of unsalted butter, melted

Other Things You'll Need:

9" pie pan
zester or Microplane

Directions:

Grind pretzels in a food processor or pound with a rubber mallet or rolling pin in a plastic zipper container. You can grind them very fine, but I like them to be a lil' coarse, so that you can tell that they are pretzels and it gives a nice texture to them.
Add 1 stick of melted butter to the pretzel, stir and pack onto the bottom of a pie pan to create a crust. You can use the bottom of a measuring cup to neatly pack the crust onto the pan. Set in freezer to chill.
In a mixing bowl, blend cream cheese, condensed milk, lemon extract, zest of half of a lemon, and blend in a stand mixer or hand mixer until smooth.
Bloom gelatin by sprinkling the gelatin powder onto the 4 tbsp. of water.
Once bloomed, melt in the microwave in 5-10 sec. increments until completely melted and hot.
Add frozen blueberries to your pie batter, then add the warm gelatin and thoroughly/quickly mix and pour into pie pan.
Place in the refrigerator for about 4-5 hours until set. The texture should be slightly firm to touch, but creamy and gooey in the middle. Garnish with blueberries, mint, and perhaps some candied lemon rinds. Slice, serve and enjoy!