Key Lime Pie with Pretzel Crust

While waiting for Spring to finally arrive, I’m thinking of springy, light desserts.  Key Lime Pie is quick and easy to make and it’s quite tangy and refreshing after a heavy meal or  warm day.  Key Limes are very small and it might be difficult for you to find them but, key lime juice is available on your grocer’s shelves.  I use “Nellie and Joe’s Famous Key Lime Juice”.  For the zest, just use “regular” limes.

Traditionally, a key lime pie is made with a graham cracker crust.  While graham crackers are great, I prefer a pretzel crust because the saltiness of the pretzels and nutty taste they give are perfect with the tart limes.  If you’d rather a graham cracker crust, just exchange the pretzel crumbs for grahams.


FOR CRUST:
1-2/3 cups pretzel crumbs (Use food processor to crumb)
1/4 cup sugar
1/3 cup butter, melted 

In a 9″ pie pan press the crumb mixture around the bottom and up the sides.  Set the crust in the refrigerator for 10 minutes to set up before filling. 

In a bowl, whisk together:
1 can of Condensed Milk (not evaporated)
3 Eggs, whole
2 Egg Yolks
1 Tabl. Lime Zest
1/2 cup Key Lime Juice

Pour the filling into the crust and bake in 300 degree oven for 25 minutes or until set in the center.  Garnish with Whipped Cream and a thin lime slice or lime zest.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on April 6, 2011, in Pies, Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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