Key Lime Pie With A Pretzel Crust
Key Lime Pie With A Pretzel Crust
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| Yield: | one 9" pie, 8 servings |
Ingredients
Crust
- 1 cup + 2 tablespoons very finely ground salted pretzel crumbs
- 3 tablespoons sugar
- 7 tablespoons butter, melted
Filling
- 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
Directions
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.
Reviews
06/21/2011- 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.
- 04/01/2011
- Wow! Perfection in a pie plate! Thank you!
- 01/01/2011
- 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.
08/30/2010- the filling was good, but the crust was so terrible that the filling was scraped out and the crust thrown out!
- 07/22/2010
- Easy and delicious. I took it for company party and got raves.
07/13/2010- 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.
- 07/13/2010
- 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!
- 07/08/2010
- 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
- 07/05/2010
- This is a terrific pie! I didn't add the zest, for textural preference, but it was still so lime-tasting. I would cut it into 8 or 10 slices next time, because it's pretty rich, but I'll definitely be making it again!
- 07/05/2010
- I am a Floridian & spent summer vacations in the Keys. So, I grew up eating key lime pie, but it always had graham cracker crust. I've been making my crusts with graham crackers for years, but was never that crazy about how it turned out - too crumbly. I tried the pretzel crust for my pie this July 4th, and it came out great! Everyone like it better than graham cracker crust
