Kneaders Creamy Lime Pie with Pretzel Crust

Creamy Lime Pie with Pretzel Crust

Makes 1 pie

Crust

1 cup plus 2 Tbsp finely ground salted pretzels

3 Tbsp sugar

7 Tbsp butter, melted

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch pie pan with nonstick baking spray. Crush pretzels until they are very fine (using a food processor for 30 seconds works well). Mix in sugar and melted butter (can be done right in the processor). Press mixture into bottom of pan and up sides. Bake for 8 to 10 minutes, until crust is firm.

Filling

½ cup fresh lime juice (3–4 regular limes)

4 tsp grated lime zest

4 egg yolks

1 14-oz can sweetened condensed milk

Grate zest from whole limes, then cut limes in half and squeeze out juice, removing any seeds. Whisk egg yolks and lime zest together until mixture is tinted light green (about 2 minutes). Beat in milk, then juice. Set mixture aside at room temperature until it thickens. Pour into crust and smooth with spatula. Bake pie for 28 to 32 minutes, until filling is set, with a small spot in the middle still soft. Cool for several hours. Top with whipped cream and a garnish of pretzel crumbs.