Key Lime Pie with a Pretzel Crust
If you know and love classic Key lime pie, look out! This version has a pretzel crust that adds a new, salty-sweet twist, which complements the rich and creamy filling. Bonus: Use our Floribbean Key lime juice in the filling to save time and boost flavor — no tiny Key limes to squeeze!
Ingredients
- 1 cupplus 2 tablespoons (120g) very finely ground salted pretzel crumbs
- 3 tablespoonsgranulated sugar
- 7 tablespoonsbutter, melted
- 4 largeegg yolks
- two 14-ounce cans sweetened condensed milk
- ¾ cupkey lime juice
- 3 tablespoonslime juice, fresh preferred
- zest of 1 lime, optional
Directions
- 1
Preheat the oven to 350°F. Lightly grease a 9" pie pan with non-stick baking spray.
- 2
In a large mixing bowl, add the sugar, melted butter, and pretzel crumbs, tossing to combine. (If you've used a food processor to grind your pretzels into crumbs, you can add the sugar and butter and combine the mixture in the food processor.)
- 3
Press the mixture into the bottom and up the sides of the prepared pan.
- 4
Bake the pretzel crust for 8 to 10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling.
- 5
Whisk together the egg yolks and condensed milk.
- 6
Add the lime juice (and zest, if you're using it). The mixture will thicken almost immediately.
- 7
Pour into the crust and smooth with a spatula.
- 8
Bake the Key lime pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft-looking. Cool for several hours (or overnight) before serving.
- 9
To serve the Key lime pie, top with slightly sweetened whipped cream and a garnish of crumbled pretzels.