Thursday, July 29, 2010

Key Lime Pie with Pretzel Crust

Key Lime Pie with Pretzel Crust

Serves 8-10.

If this looks even remotely good to you, go make it. If you like traditional key lime pies, go make it. If you like strawberry Jell-o salad, go make it. If you have to make a dessert for an upcoming summer gathering, go make it. In a nutshell, there's very few excuses why you shouldn't try this pie. It's easy to make, even better to eat, and I can almost guarantee that you'll receive rave reviews from those you serve it to.
Adapted From: Snyder's Of Hanover

Pie Crust:
5 oz. miniature pretzels
3 T. sugar
1 stick butter, melted

7 large egg yolks
2 (14-oz.) cans sweetened condensed milk
1 c. key lime juice (fresh or bottled)

Lime slice
Whipped cream, if desired

Preheat oven to 350 degrees.
For crust, place pretzels in a food processor and pulse until pretzels have become fine crumbs. Transfer to a bowl and add sugar and melted butter. Stir to combine.
Press crumb mixture into the bottom and up the sides of a 9" pie plate. Distribute evenly.
Bake for 15 minutes.
Remove from oven and cool on a wire rack.

For filling, combine egg yolks, sweetened condensed milk, and key lime juice. Whisk until well incorporated. Pour into cooled pie crust.

Bake for approximately 25-30 minutes. Center will still be slightly jiggly when taken out of oven and edges will JUST be beginning to brown. You don't want them to actually brown, so once you see signs of browning, remove from oven.

Cool on wire rack and then refrigerate for at least 6 hours before serving.

Garnish with a slice of lime and sprinkle coconut around edges.

A Note From The Little Lady: I made changes in the crust (increasing butter to help hold crust together better) and the filling (doubling amount to better fit pie plate). If you prefer a thin, almost tart-like key lime pie, feel free to reduce filling to original amounts. Divide all ingredients in half. For the egg yolks, the original recipe calls for 4.

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