Did we make you a Salted Key Lime Pie!? YOU BETCHA!! And it has an easy pretzel graham cracker crust that is going to boggle your mind.
Table of Contents
Why I Love This Recipe
One of my best friends Adam, you will surely recognize him from my instagram, is the king of ALL THINGS PIE. It's just the way the world works. He makes incredible pies for all occasions. Any dinner party. Any holiday. Any birthday... it's his specialty. He got me into the strawberry peach pie and S’more Pudding Pie many moons ago. He's also just an incredible cook and baker in general so all of his food is spectacular, and gorgeous as he's the food stylist to end all food stylists. We mind melded on this Salted Key Lime Pie for you guys because honestly, it feels right for spring, summer and all upcoming holiday celebrations.
The crust is a salty-sweet dream thanks to crushed pretzels and graham crackers, and the filling is zingy and bright with plenty of fresh key lime juice and zest. And then there's the salted whipped cream (!!) that ties it all together. It's the kind of dessert you make once and then immediately start planning when you can make it again. Whether you're hosting friends or just need a little sunshine in dessert form, this pie delivers.
Ingredients & Substitutions
- Pretzels
- Graham crackers
- Brown sugar
- Unsalted butter
- Eggs
- Fresh key limes (or bottled lime juice if you're in a pinch!)
- Sweetened condensed milk
- Vanilla extract
- Heavy cream
- Powdered sugar
- Sea salt
How to Make
Start by preheating your oven to 325º F.
Next start on the crust. In a food processor pulse the pretzels until they resemble a sand like texture. You’ll need ¾ cup for the crust and set aside 2-3 tablespoons for the garnish. Add in graham cracker crumbs, brown sugar and melted butter and pulse until combined. Then dump the key lime pretzel pie crust mixture into a 9-inch pie dish. Use the bottom of a drinking glass or measuring cup to press the crumb mixture evenly over the bottom and up the sides, keeping it as uniform as possible. Bake the pie crust for 15-20 mins until lightly browned. Remove to a wire rack to cool for about 30 min while you make the filling.
To make the filling, combine the egg yolks and the lime zest in a stand mixer and beat with the whisk attachment for 2-3 min on medium low, until light in color. Mix in the condensed milk followed by the lime juice and the vanilla, set the filling aside until the crust has completely cooled.
Once the crust has cooled, pour the filling into the crust and pop it into the oven for 17-20 mins, the filling will puff slightly and might get a very pale golden color, you want the filling to still have a little wiggle as it will continue to set after removing it from oven. Let the Key Lime Pie cool for an hour, and then refrigerate it for about 4 hours.
Shortly before serving make the whipped cream by combining the cold heavy cream, a pinch of salt and the vanilla in the bowl of a stand mixer with the whisk attachment. Starting on a low speed slowly add in the powered sugar and then crank the speed to medium high and continue to beat until soft peaks form.
When ready to serve, dollop salted whipped cream around the edges of the pie and top with pretzel crumbs and a sprinkle of flaked salt!
Tips & Tricks
Don't skip the pretzels — they add the perfect salty crunch and balance all the sweetness.
Use a food processor to get your crust super fine — you want a sandy texture so it holds together.
Press your crust firmly and evenly — use the bottom of a measuring cup or glass to get it into all the corners.
Chill time is key — let the pie cool completely before serving so the filling sets up properly.
Make the whipped cream right before serving so it stays light and fluffy.
Want to prep ahead? Bake the crust and make the filling the day before, then top with whipped cream right before serving.
FAQ's
What's the difference between limes and key limes?
Key limes are more aromatic, a bit more tarter and more floral.
Can you substitute something else for key lime juice?
Yes - key lime juice can be made with ¼ cup fresh lemon juice and ¼ cup fresh lime juice.
How long does this pie keep?
Up to 3 days in the fridge — just hold off on topping with whipped cream until you're ready to serve.
Can I make this gluten-free?
Yes! Just use gluten-free pretzels and graham crackers for the crust.
Do I have to use a stand mixer?
Nope! A hand mixer will get the job done just fine.
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Salted Key Lime Pie
Ingredients
For the Crust
- ¾ cup crushed pretzels plus more for garnish (about 6 ounces)
- ½ cup graham cracker crumbs
- 3 tablespoons brown sugar
- 5 tablespoons unsalted butter melted
For the Filling
- 4 egg yolks
- 4 teaspoons fresh lime zest
- ½ cup fresh key lime juice
- 14 ounces canned sweetened condensed milk
- 1 teaspoon vanilla extract
Salted Whipped Cream
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- pinch of sea salt
- crushed pretzels and lime twists for garnish
Instructions
- Preheat the oven to 325°F.
- In a food processor, pulse pretzels into a fine, sand-like crumb. Measure out ¾ cup for the crust, and set aside 2–3 tablespoons for garnish.
- Add the graham cracker crumbs, brown sugar, and melted butter to the food processor and pulse until combined.
- Press the crumb mixture evenly into a 9-inch pie dish using the bottom of a glass or measuring cup. Press firmly and evenly across the bottom and up the sides.
- Bake for 15–20 minutes, until lightly golden. Remove and let cool on a wire rack for 30 minutes.
- While the crust cools, use a stand mixer with the whisk attachment to beat the egg yolks and lime zest on medium-low for 2–3 minutes, until lightened in color.
- Mix in the sweetened condensed milk, then add the lime juice and vanilla extract. Set aside until the crust has fully cooled.
- Pour the filling into the cooled crust and bake for 17–20 minutes. The filling will puff slightly and may take on a light golden color — it should still have a little wiggle when done.
- Cool at room temp for 1 hour, then refrigerate for at least 4 hours (or overnight).
- Right before serving, make the whipped cream: Combine cold heavy cream, a pinch of sea salt, and vanilla in a stand mixer with the whisk attachment. Slowly add in the powdered sugar while mixing on low. Then increase to medium-high and whip until soft peaks form.
- Dollop whipped cream around the edges of the pie and top with pretzel crumbs and lime twists. Sprinkle with flaked sea salt if desired.
Notes
- Don't skip the pretzels — they add the perfect salty crunch and balance all the sweetness.
- Use a food processor to get your crust super fine — you want a sandy texture so it holds together.
- Press your crust firmly and evenly — use the bottom of a measuring cup or glass to get it into all the corners.
- Chill time is key — let the pie cool completely before serving so the filling sets up properly.
- Make the whipped cream right before serving so it stays light and fluffy.
- Want to prep ahead? Bake the crust and make the filling the day before, then top with whipped cream right before serving.
Gaby, I saw this recipe the day you posted it and I’ve already made it twice!!! It is so good! I made it into bars for a shower I attended and it was a huge hit. I’m making two for Easter. Thanks for all the great recipes, I use them all the time.
This was the perfect dessert for the 4th of July! It was very flavorful and the added salt from the pretzels balanced out the sweetness. I should have read the other reviews and added a lot more butter, however. The crust did not form and it crumbled. It was still delicious and I will make again with more butter.
Recently made this and it turned out amazing. I added just shy of 2x the amount of melted butter for the crust and it was perfect.