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–+ servings

Key Lime Pie

Staci at Random Sweets
There's no better combo than sweet, salty and tart.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 37 minutes
Course Dessert
Cuisine American
Servings 8
Calories 523 kcal

Ingredients
  

Crust

  • 1½ cups pretzel crumbs, approximately 4 cups pretzels
  • ½ cup brown sugar, firmly packed
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted

Filling

  • 28 oz sweetened condensed milk, 2 (14oz) cans
  • 6 egg yolks, large
  • ½ cup Key lime juice
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon Key lime zest, or lime zest
  • whipped cream for topping, optional

Instructions
 

Crust

  • Heat oven to 350°F.
  • Combine pretzel crumbs, brown sugar, and cinnamon in a food processor. Add butter and pulse until combined. (Or mix crust ingredients in a bowl.)
  • Lightly spray 9-inch pie plate. Drop the crust mix into the pan and firmly pat down evenly with the bottom of a measuring cup or the palm of your hand.
  • Bake crust 7 minutes. Remove from oven. Turn oven down to 325°F.
  • In the bowl of an electric stand mixer, pour in the sweetened condensed milk, egg yolks, Key lime juice, and vanilla extract. Beat on medium-high until mixed well.
  • Stir in lime zest. Pour filling into crust.
  • Bake at 325°F for 30 minutes or just until set.
  • Cool to room temperature. Refrigerate for at least 3 hours before serving. Keep leftovers in refrigerator up to 4 days.

Nutrition

Calories: 523kcalCarbohydrates: 70gProtein: 10gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 210mgSodium: 138mgPotassium: 426mgFiber: 0.2gSugar: 68gVitamin A: 823IUVitamin C: 7mgCalcium: 319mgIron: 1mg
Keyword Key lime, pie filling, pretzels

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife