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Key Lime Pie with Pretzel Graham Cracker Crust

Prep Time 30 minutes
Cook Time 8 minutes
Servings 1 large pie

Equipment

  • 1 electric mixer or stand mixer

Ingredients

Pretzel Graham Cracker Crust

  • 1 1/2 cup graham cracker crumbs food processed into crumbs
  • 1/2 cup pretzel crumbs food processed into crumbs
  • 1/4 cup brown sugar
  • 1/2 cup butter melted

Key Lime Filling

  • 1 cup heavy cream or whipping cream
  • 1/2 cup sugar
  • 1 can condensed milk 300 ml can
  • 3/4 cup key lime juice
  • 1 Tbsp key lime zest
  • 2 cups half and half cream

Meringue Garnish

  • 2 egg whites
  • 1/2 cup sugar
  • pinch of salt

Instructions

Pretzel Graham Cracker Crust

  • In a medium bowl, combine graham cracker crumbs, pretzel crumbs, and brown sugar. Stir in melted butter.
  • Press the mixture firmly into the bottom of a 10'' springform cake pan.
  • Bake at 350 F for 8 minutes. Let the crust cool completely before spreading pie filling. Set aside to make pie filling.

Key Lime Pie Filling

  • In a large mixing bowl, using an electric mixer or stand mixer on medium speed, beat heavy cream until slightly thickened.
  • Add sugar and beat until soft peaks are formed.
  • Add condensed milk and beat until stiff peaks are formed.
  • Beat in lime juice, lime zest, and half and half until mixture is smooth.
  • Spread pie filling evenly into cooled crust.
  • Cover and refrigerate pie for at least 2 hours so it is cooled down and firm enough before piping meringue on top.

Meringue Garnish

  • In a medium bowl, beat egg whites, sugar, and salt until firm peaks are formed.
  • Fill meringue in an icing piping bag with an open star tip. Pipe small floret stars on the filling around the pie crust edge.
  • Bake for 3-5 minutes at 300 F until meringue is slightly browned. Monitor closely to prevent over baking.
  • Cover and refrigerate pie for 4 to 6 hours until firm before cutting into slices. Serve cold.