Salted Key Lime Pie

4.75 from 40 votes

This Salted Key Lime Pie with Pretzel Crust is the perfect combo of sweet, tart, and salty—easy to make, super refreshing, and ideal for spring or summer

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

For the Crust

¾ cup crushed pretzels plus more for garnish (about 6 ounces)
½ cup graham cracker crumbs
3 tablespoons brown sugar
5 tablespoons unsalted butter melted

For the Filling

4 egg yolks
4 teaspoons fresh lime zest
½ cup fresh key lime juice
14 ounces canned sweetened condensed milk
1 teaspoon vanilla extract

Salted Whipped Cream

1 cup heavy cream
¼ cup powdered sugar
½ teaspoon vanilla extract
pinch of sea salt
crushed pretzels and lime twists for garnish

Instructions

Preheat the oven to 325°F.
In a food processor, pulse pretzels into a fine, sand-like crumb. Measure out ¾ cup for the crust, and set aside 2–3 tablespoons for garnish.
Add the graham cracker crumbs, brown sugar, and melted butter to the food processor and pulse until combined.
Press the crumb mixture evenly into a 9-inch pie dish using the bottom of a glass or measuring cup. Press firmly and evenly across the bottom and up the sides.
Bake for 15–20 minutes, until lightly golden. Remove and let cool on a wire rack for 30 minutes.
While the crust cools, use a stand mixer with the whisk attachment to beat the egg yolks and lime zest on medium-low for 2–3 minutes, until lightened in color.
Mix in the sweetened condensed milk, then add the lime juice and vanilla extract. Set aside until the crust has fully cooled.
Pour the filling into the cooled crust and bake for 17–20 minutes. The filling will puff slightly and may take on a light golden color — it should still have a little wiggle when done.
Cool at room temp for 1 hour, then refrigerate for at least 4 hours (or overnight).
Right before serving, make the whipped cream: Combine cold heavy cream, a pinch of sea salt, and vanilla in a stand mixer with the whisk attachment. Slowly add in the powdered sugar while mixing on low. Then increase to medium-high and whip until soft peaks form.
Dollop whipped cream around the edges of the pie and top with pretzel crumbs and lime twists. Sprinkle with flaked sea salt if desired.

Notes

Don't skip the pretzels — they add the perfect salty crunch and balance all the sweetness.
Use a food processor to get your crust super fine — you want a sandy texture so it holds together.
Press your crust firmly and evenly — use the bottom of a measuring cup or glass to get it into all the corners.
Chill time is key — let the pie cool completely before serving so the filling sets up properly.
Make the whipped cream right before serving so it stays light and fluffy.
Want to prep ahead? Bake the crust and make the filling the day before, then top with whipped cream right before serving.

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