Sunday, April 17, 2011

Key Lime Pie with Pretzel Crust

"Oh my my, my key lime pie!"  This dang song has been in my head all afternoon :)  I do love me some good Kenny Chesney....just as I love this yummy pie.  It was dang easy to make, and got great reviews.  I love a good salty/sweet combo, and that's what the pretzels gave this pie rather than a traditional graham cracker crust.  The recipe comes from Kneaders via Good Things Utah.

1 cup + 2 Tbsp. pretzel crumbs
3 Tbsp. sugar
7 Tbsp. butter (melted)

Preheat the oven to 350 degrees. Lightly grease a 9" pan with non-stick baking spray.  Crush the pretzels until very fine; processing in a food processor for about 30 seconds works well.
Add the sugar and melted butter, mixing to combine; you can do this right in the food processor.  Press the mixture into the bottom and up the sides of the prepared pan.  Bake for 8 to 10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling.

½ cup fresh lime juice (3 to 4 limes)
4 tsp. grated lime zest
4 egg yolks
1 (14 oz.) can sweetened condensed milk

It's easiest to remove the lime zest from whole limes so start with that.  Cut the limes in half and squeeze out the juice being careful to not include any seeds.  Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.  Beat in the milk, then juice and set aside at room temp till it thickens (do not overwork filling, mix only until all combined). Pour into the crust and smooth with a spatula.  Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft looking. Cool for several hours before serving. Top with whipped cream and a garnish of crumbled pretzels.

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