Key Lime Pie with a Pretzel Crust
- 1 cup + 2 Tbsp very finely groud salted pretzels
- 3 Tbsp sugar
- 7 Tbsp butter, melted
- 4 large egg yolks
- 2 14oz cans sweetened condensed milk
- 3/4 cup Floribbean key lime juice
- juice of 1 medium lime
- 2 tsp lime zest
Preheat oven top 350. Lightly grease a 9 inch pie pan with nonstick cooking spray.
Crush pretzels until very fine; processing in a food processor about 30 seconds. Add sugar and melted butter. Mix to combine.
Press into the bottom and up the sides of the prepared pan. Bake for 8-10 minutes. (Crust won't change color much but, will firm up) Remove from the oven and make the filling.
Whisk together the egg yolk and condensed milk. Add the lime juice and zest. The mixture will thicken almost immediately. Pour into the crust and smooth with a spatula.
Bake for 28-32 minutes. (Filling will be set with a small spot in center still soft looking) Cool for several hours or overnight before serving. To[p with sweetened whipped cream and a garnish of crumbled pretzels.