¾cupscrushed pretzels, and more for garnish (about 6 ounces)
½cupgraham cracker crumbs
3tablespoonsbrown sugar
5tablespoonsunsalted butter, melted
For the Filling
4egg yolks
4teaspoonsfresh lime zest
½cupfresh key lime juice
14ouncecan sweetened condensed milk
1teaspoonvanilla extract
Salted Whipped Cream
1cupheavy cream
¼cuppowdered sugar
½teaspoonvanilla 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 ¾ 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!
Notes
Making your own whipped cream with a touch of salt is absolutely the way to go here!