why make this recipe
Salted Key Lime Pie is the perfect summer dessert! It balances sweetness with a zesty lime flavor, and that hint of salt really brings everything together. The crunchy pretzel crust adds a fun twist, making each bite a delightful surprise. This easy-to-make pie is a fantastic choice for gatherings or to enjoy on a sunny day.
how to make Salted Key Lime Pie
Ingredients:
- 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
- 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
- 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
Directions:
- Preheat your oven to 325°F (165°C).
- Use a food processor to pulse the pretzels into a mostly fine crumb, similar to sand. Set aside 3/4 cup for the crust and keep 2-3 tablespoons for garnish.
- Mix in the graham cracker crumbs, brown sugar, and melted butter. Pulse until well combined.
- Pour the crumb mixture into a 9-inch pie dish. Use a drinking glass or measuring cup to press the mixture evenly over the bottom and sides.
- Bake the pie crust for 15-20 minutes or until lightly browned. Let it cool on a wire rack for about 30 minutes.
- In a stand mixer with a whisk attachment, combine egg yolks and lime zest. Beat on medium-low for 2-3 minutes until light in color.
- Mix in the sweetened condensed milk, lime juice, and vanilla extract. Set aside until the crust has cooled.
- Pour the filling into the cooled crust. Bake for 17-20 minutes. The filling should puff up slightly and have a pale golden color, but still have a little wiggle.
- Remove from the oven and allow it to cool for an hour, then refrigerate for about 4 hours.
- Just before serving, make the whipped cream. In a bowl, combine cold heavy cream, a pinch of salt, and vanilla. Start on low speed, slowly add powdered sugar, then increase to medium-high speed until soft peaks form.
- When ready to serve, dollop the salted whipped cream around the edges of the pie and top with pretzel crumbs and a sprinkle of flaked salt.
how to serve Salted Key Lime Pie
Serve chilled slices of Salted Key Lime Pie as a refreshing dessert. You can add extra dollops of whipped cream and a few lime twists for nice presentation. It pairs wonderfully with a cup of tea or cold lemonade.
how to store Salted Key Lime Pie
Store any leftover pie in the refrigerator. Cover it with plastic wrap or foil to keep it fresh. It tastes best when eaten within a few days but can last up to a week in the fridge.
tips to make Salted Key Lime Pie
- Use fresh key limes if you can; they provide a stronger, fresher flavor.
- Don’t overmix the filling; this can lead to cracks in the pie.
- Let the pie chill for a full 4 hours or overnight for the best results.
variation
For a twist, try adding a layer of fresh berries or other fruits on top before serving. This adds color and can complement the tangy lime flavor.
FAQs
Q: Can I use regular limes instead of key limes?
A: Yes, you can use regular limes, but key limes give a special flavor that makes the pie stand out.
Q: Is there a way to make this pie gluten-free?
A: Absolutely! Use gluten-free pretzels and graham cracker crumbs for the crust.
Q: Can I freeze Salted Key Lime Pie?
A: Yes, you can freeze it! Just be sure to wrap it well to avoid freezer burn. Thaw it in the fridge before serving.
Salted Key Lime Pie
Ingredients
Method
- Preheat your oven to 325°F (165°C).
- Use a food processor to pulse the pretzels into a mostly fine crumb. Set aside 3/4 cup for the crust and keep 2-3 tablespoons for garnish.
- Mix in the graham cracker crumbs, brown sugar, and melted butter. Pulse until well combined.
- Pour the crumb mixture into a 9-inch pie dish and press it evenly over the bottom and sides.
- Bake the pie crust for 15-20 minutes or until lightly browned and cool on a wire rack for 30 minutes.
- In a stand mixer, combine egg yolks and lime zest. Beat on medium-low for 2-3 minutes until light in color.
- Mix in the sweetened condensed milk, lime juice, and vanilla extract. Set aside until the crust has cooled.
- Pour the filling into the cooled crust and bake for 17-20 minutes until puffed slightly and pale golden but still wiggly.
- Remove from the oven and allow it to cool for one hour, then refrigerate for about 4 hours.
- Combine cold heavy cream, a pinch of salt, and vanilla in a bowl. Slowly add powdered sugar while mixing, then increase to medium-high speed until soft peaks form.
- Dollop the salted whipped cream around the edges of the pie and top with pretzel crumbs and a sprinkle of flaked salt.