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.
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.
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
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
- 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!