Salted Key Lime Pie

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Did we make you a Salted Key Lime Pie!? YOU BETCHA!! And it has a pretzel / graham cracker crust that is going to blow your mind.

Salted Key Lime Pie from www.whatsgabycooking.com (@whatsgabycookin)

One of my best friends Adam, you will for sure recognize him from my IG, is the king of ALL THINGS PIE. It’s just the way the world works. He makes incredible pies for all occasions. Any dinner party. Any holiday. Any birthday… it’s his specialty. He’s also just an incredible cook and baker in general so all of his food is spectacular, not to mention gorgeous because he’s a food stylist, but I’m really into his pies at the moment!! We came up with this Salted Key Lime Pie for you guys because honestly, it feels right for summer.

Salted Key Lime Pie from www.whatsgabycooking.com (@whatsgabycookin)

Let me just tell you why it’s so amazing! It doesn’t require too much time in the oven – so that’s a win. It’s tart and sweet and salty and all the things you want in a summer pie! It’s easy to make ahead of time for a dinner party – just save the whipped cream topping until right before you’re ready to serve. And the crust – omg the crust. It’s a pretzel and graham cracker mixture which is truly out of this world and you’ll be obsessed. It really amps up the salty/sweet situation!!

Since some of us might be new to Key Limes – here’s the run down!

  • What’s the difference between limes and key limes? Key limes are more aromatic, a bit more tarter and more floral.
  • Can you substitute something else for key lime juice. Yes – key lime juice can be made with 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice
Salted Key Lime Pie from www.whatsgabycooking.com (@whatsgabycookin)

Salted Key Lime Pie

4.8 from 12 votes
If you want something sweet, salty and tart – this Salted Key Lime Pie is exactly what the doctor ordered!
Prep Time 20 mins
Cook Time 40 mins
Cooling Time 4 hrs
Total Time 5 hrs
Course Dessert
Cuisine American
Servings 8 people

Ingredients
  

For the Crust

  • 3/4 cups crushed pretzels, and more for garnish (about 6 ounces)
  • 1/2 cup graham cracker crumbs
  • 3 tablespoons brown sugar
  • 5 tablespoons unsalted butter, melted

For the Filling

  • 4 egg yolks
  • 4 teaspoons fresh lime zest
  • 1/2 cup fresh key lime juice
  • 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract

Salted Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • pinch of sea salt
  • crushed pretzels and lime twists for garnish

Instructions
 

  • Preheat oven to 325 F.
  • Use a food processor to pulse the pretzels into a mostly fine crumb (sand like texture), you’ll need 3/4 for the crust and 2-3 tablespoons for garnish.
  • Add in graham cracker crumbs, brown sugar and melted butter and pulse until combined then dump into a 9 inch pie dish. Use the bottom of a drinking glass or measuring cup to press the crumb mixture evenly over the bottom and up the sides, keeping it as uniform as possible
  • Bake the pie crust for 15-20 mins until  lightly browned. Remove to a wire rack to cool for about 30 min while you make the filling.
  • Use a stand mixer with the whisk attachment to combine the yolks and the zest, beat for 2-3 min on medium low, until light in color. Mix in condensed milk followed by lime juice and vanilla, set aside until crust is cooled
  • Pour the filling into the cooled crust and pop into the oven for 17-20 mins, the filling will puff slightly and might get a very pale golden color, you want the filling to still have a little wiggle. Remove from oven, let cool for an hour. Then refrigerate about 4 hours.
  • Shortly before serving make the whipped cream. Combine the cold heavy cream, pinch of salt and vanilla in the bowl of a stand mixer with the whisk attachment, starting on low speed slowly add in the powered sugar and then crank the speed to medium high and continue to beat until soft peaks form.
  • When ready to serve, dollop salted whipped cream around the edges of the pie and top with pretzel crumbs and a sprinkle of flaked salt!

33 Comments

  1. 5 stars
    I can’t believe I have never made a key lime pie. I love it, but have never made it myself. This weekend I will step it up!!

  2. Does your friend Adam want to relocate to the Middle of Nowhere and bake beautiful pies? Probably not…lol. But…if he’s thinking of a lifestyle change, have him contact me. Btw. Def trying this recipe. I live on Key Lime Lane…you can’t make this up!

  3. I’m going to make this for my birthday this weekend. You mention you can make it ahead minus the garnish, would 24hrs be pushing it? Thanks for sharing this, I can’t wait to eat it!

  4. I’m going to make this for the 4th of July! The crust looks amazing.
    Gaby, how do you make those beautful lime peel garnishes? Could you or Matt do a tutorial video on Insta?

  5. 5 stars
    In the oven now! Super easy to make and smells delish! I can’t wait to serve at a dinner party tomorrow evening. Salty, sweet is my jam…and never met key lime I didn’t like!

  6. 5 stars
    Happy Fourth,
    I am making this deliciousness today. I shared the recipe with my sister, daughter, and 3 close friends. All were delighted.
    Ilona M. Fox

  7. 5 stars
    This was the best pie!! I have been craving key lime pie for weeks and hadn’t made it because I thought no one in my family liked it. Ended up making it for a family BBQ with some fellow key lime lovers, and everyone devoured it. I’m not sure if everyone didn’t realize they liked key lime pie, or this recipe changed their opinions – but either way, make it!! I promise you won’t regret it.

  8. Gaby, we made the pie last weekend. Everything was great except the key lime filling was on the bitter side. How can we eliminate the bitter taste? We’d like to make it again.

    1. probably was just the type of citrus you used? did you use key limes? or make the blend with lemon and lime?

    2. you probably included too much of the “white” pith instead of just the zest.

  9. 5 stars
    I love this recipe! I’ve made it twice this summer and it was a hit both times. I added about 1 extra tbsp butter to help with the crust. Perfect for a summer bbq dessert or just for fun! Another great Gaby recipe!!

  10. 5 stars
    Made this today, it’s so good!! I couldn’t find key limes so I did the recommended 1/4 cup each Fresh lime and lemon juice and it was excellent. Thank you Gaby for another great recipe. So happy I turned on Kelly and Ryan when you were a guest. Fan for life

  11. 5 stars
    My husband and son LOVE Key Lime everything. I’ve made this recipe twice now and it’s amazing! It’s a keeper for sure. The pretzel/graham cracker combination for the crust is genius! The first time I made this pie, I did not pay close attention while making the crust. So my crust came out crumbly. My bad. The second time I made this pie, I paid closer attention and it was perfect. I did use regular limes because I did not have access to Key Limes and no one noticed.

  12. 5 stars
    Great go-to recipe! Easy to make and so incredibly good. Needed more butter for the crust, otherwise I followed the recipe exactly. Third time making it!

  13. 5 stars
    I have a premade graham cracker crust that I’ll use because I don’t have any pretzels. I have key lime juice and have always used the recipe on the bottle, but I think the addition of egg yolks will be an improvement. The unused whites will make great meringue cookies! The salted whipped cream is a great idea, but instead of dollops I’ll just spread it on top.

  14. 5 stars
    My daughter is not a fan of fruit pies. She’s a salty and sweet kid and recently enjoyed making lemon curd. This pie hit all the right flavor notes,! We love it.

  15. 4 stars
    I just made 2 of these at the same time and they were a hit for both parties! A few things I wish I knew going into it:

    – Key Limes are small, so account for the time it will take to juice them
    – It is ideal to have 12-24 hours to let the pie set/refrigerate, need more than 4 hours recipe calls for
    – Buy extra limes!! The recipe doesn’t specify “Key Limes” for the zest, so I used regular limes for the zest. This worked out for me since I found that 1 lime roughly yielded 1 TSP of zest and it would’ve taken forever to zest the small key limes.

    I just used cool whip for the topping which saved time.

    The amount of crust the recipe yields provides a PERFECT border! I couldn’t really taste the pretzels in the crust so if you are in a pinch a store-bought crust will do. The pretzel dust is a beautiful garnish on top of the whipped cream!

    I will make this again as written, that’s how good it is! But I do wish it was a bit more tart, not sure if that is due to not using the Key Lime zest. Maybe Gaby or her team can specify that for us here!

  16. 5 stars
    Turned this pie into bars using a 9×9 baking dish to serve friends at a get together. 5 stars from everyone!!

  17. 5 stars
    Without a doubt our family’s go to summer desert! My son now asks for this instead of a birthday cake. Best key lime pie I’ve tried!

    1. you can do it by hand in a plastic bag and roll them out into sand consistency with a rolling pin

  18. 3 stars
    I struggled with the crust-way too much of it for a 9″ pie pan and just kind of a sandy mess. I measured the pretzels by weight and guessed on the weight of the graham crackers (half cup=4 ozs). Maybe that was my mistake. Even though I added an extra T of butter the crust didn’t really come together and even pressing it with a glass just made it shift around and not compress. Filling was perfection however and even the finger cramps from zesting and squeezing all those tiny limes was well worth it!

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