Key Lime Pie With A Pretzel Crust

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Yield: one 9" pie, 8 servings

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A pretzel crust adds a new twist to this classic pie. Using our Floribbean Key lime juice saves time — no tiny Key limes to squeeze!

Key Lime Pie With A Pretzel Crust

star rating (25) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" pie, 8 servings
Published: 05/07/2010



  • 1 cup + 2 tablespoons very finely ground salted pretzel crumbs
  • 3 tablespoons sugar
  • 7 tablespoons butter, melted


  • 4 large egg yolks
  • two 14-ounce cans sweetened condensed milk
  • 3/4 cup Floribbean Key lime juice
  • 3 tablespoons Persian lime juice (the juice of 1 medium lime), optional
  • zest of 1 lime (about 2 teaspoons), optional

Tips from our bakers

  • We like the addition of fresh lime zest, but hate to have a leftover skinned lime. If you skin a lime for its zest, just go ahead and add its juice, as well. The filling will be a bit tangier.


1) Preheat the oven to 350°F. Lightly grease a 9" pie pan with non-stick baking spray.

2) Crush the pretzels until very fine; processing in a food processor for about 30 seconds works well.

3) Add the sugar and melted butter, mixing to combine; you can do this right in the food processor. Press the mixture into the bottom and up the sides of the prepared pan.

4) Bake 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 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, top with slightly sweetened whipped cream and a garnish of crumbled pretzels.

Yield: one 9" pie, 8 servings.


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  • star rating 10/08/2014
  • Ashley from Madison, WI
  • I baked this into a 9X9 square pan and cut them into 1" squares for a girls night. I reduced the bake time on the filing by about 3-4 minutes. I also added a few drops of food coloring to make a more appealing color. These went over well, but I wasn't wild about the pretzel crust myself. Next time I think I'll stick to a graham cracker crust. These turned out great, just wasn't my personal favorite.
  • star rating 08/25/2014
  • Ann from Pewaukee, WI
  • Sorry, I didn't like this crust. It didn't have any "depth" to its flavor. I was hoping the bland/saltiness of the pretzels would be a good foil to the sweetness of the filling but it wasn't so.
  • star rating 06/21/2011
  • robsco from KAF Community
  • Love, love, love the Key Lime tang and the crust is a nice compliment. It's kind of like the salt around a Margarita glass.
  • star rating 01/01/2011
  • cynthia20932 from KAF Community
  • Pretzel crust was interesting and the filling was good, although very rich - too rich for me. I made the mistake of adding green color, and it turned it into an avocado color, which was not appetizing. My son loved the pie anyway.
  • star rating 08/30/2010
  • Sondra Peters from clarksville, tn
  • the filling was good, but the crust was so terrible that the filling was scraped out and the crust thrown out!
  • star rating 07/22/2010
  • from
  • Easy and delicious. I took it for company party and got raves.
  • star rating 07/13/2010
  • Lissa from Ohio
  • Loved the flavor and texture of the filling. Perfect mixture of tart, sweet, and creamy. Firm enough to hold up to cutting. Not sold on the pretzel crust. Maybe I didn't process the pretzels fine enough, but I think I'd probably go with a graham cracker crust next time.
  • star rating 07/13/2010
  • Connie from Antioch, IL
  • My husband & I had a key lime pie throwdown. He made the usual, and I made the KAF version--so easy to make, no mixer needed. KAF won! The pretzel crust adds an extra dimension of flavor--the perfect sweet-tart-salty blend. I don't know what Persian limes are or where to find them or their juice, so I used regular lime juice & zest. My pie was still a bit to jiggily at the minimum baking time, so I turned off the oven but left the pie in for the four extra minutes. Beautiful! I also cut the pie into 16 slices--I found 1/8th of the pie to be too large a serving. Happily, this pie cuts into the smaller slices easily. This recipe is a keeper!
  • star rating 07/08/2010
  • Lisa from Chicago, Illinois
  • My husband is very picky when it comes to his desserts, especially key lime pie. He raved at how delicious it was and was surprised when I told him it was a pretzel crust! Glad we were in on the surprise for your family dessert! Irene @ KAF
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