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!
Preheat the oven to 350°F. Lightly grease a 9" pie pan with non-stick baking spray.
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.)
Press the mixture into the bottom and up the sides of the prepared pan.
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.
Whisk together the egg yolks and condensed milk.
Add the lime juice (and zest, if you're using it). The mixture will thicken almost immediately.
Pour into the crust and smooth with a spatula.
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.
To serve the Key lime pie, top with slightly sweetened whipped cream and a garnish of crumbled pretzels.
A food processor is the perfect tool for turning whole pretzels into fine crumbs; about 30 seconds in the processor should do it. If you don't have a food processor, put the pretzels into a zip-top bag and gently pound/roll them to crush.
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.
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