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Salted Key Lime Pie Recipe

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4.3 from 8 reviews

This Salted Key Lime Pie offers a perfect balance of tart and sweet flavors with a salty twist. Featuring a crunchy pretzel and graham cracker crust, a silky smooth key lime filling, and a fluffy whipped cream topping, it’s a refreshing dessert ideal for warm weather or any time you crave a zesty treat.

Ingredients

Crust

  • 3/4 cup crushed pretzels (about 6 ounces), plus 2–3 tablespoons for garnish
  • 1/2 cup graham cracker crumbs
  • 3 tablespoons brown sugar
  • 5 tablespoons unsalted butter, melted

Filling

  • 4 egg yolks
  • 4 teaspoons fresh lime zest
  • 1/2 cup fresh key lime juice
  • 14 ounces canned sweetened condensed milk
  • 1 teaspoon vanilla extract

Whipped Cream Topping

  • 1 cup heavy cream, cold
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • Crushed pretzels and lime twists for garnish

Instructions

  1. Preheat the Oven: Set your oven to 325°F (163°C) to prepare for baking the crust and filling.
  2. Prepare Pretzels: In a food processor, pulse the pretzels into a fine, sand-like crumb. Measure out 3/4 cup for the crust and reserve 2–3 tablespoons for garnish later.
  3. Make the Crust Mixture: Add graham cracker crumbs, brown sugar, and melted butter to the food processor with the pretzel crumbs. Pulse until everything is well combined and crumbly.
  4. Form the Crust: Press this crumb mixture evenly into a 9-inch pie dish. Use the bottom of a glass or measuring cup to firmly press across the bottom and up the sides for an even layer.
  5. Bake the Crust: Bake in the oven for 15–20 minutes until lightly golden and fragrant. Remove and cool on a wire rack for about 30 minutes.
  6. Whisk Egg Yolks and Lime Zest: Using a stand mixer with a whisk attachment, beat the egg yolks and lime zest on medium-low speed for 2–3 minutes until the mixture lightens in color.
  7. Add Filling Ingredients: Mix in the sweetened condensed milk, then blend in the freshly squeezed key lime juice and vanilla extract until fully combined. Set aside while the crust cools completely.
  8. Fill and Bake the Pie: Pour the lime filling into the cooled crust and bake for 17–20 minutes. The filling should puff slightly with a light golden hue and still have a slight jiggle when done.
  9. Cool the Pie: Let the pie cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set fully.
  10. Prepare Whipped Cream: Just before serving, beat the cold heavy cream with a pinch of sea salt and vanilla in a stand mixer using the whisk attachment. Gradually add powdered sugar on low speed, then increase to medium-high and whip until soft peaks form.
  11. Garnish and Serve: Dollop whipped cream around the edges of the pie. Sprinkle with reserved crushed pretzels and lime twists. Optionally, add a sprinkle of flaked sea salt for extra flavor contrast.

Notes

  • Use fresh key lime juice for the authentic tart flavor; bottled juice can be a substitute but may alter the taste slightly.
  • Ensure the crust cools completely before adding filling to prevent cracking or sogginess.
  • The filling should still be slightly jiggly when done baking; it will firm up as it chills.
  • For a deeper salt contrast, sprinkle flaked sea salt on top just before serving.
  • This pie is best refrigerated overnight to allow flavors to meld and the filling to set properly.

Find it online: https://cookedbysarah.com/salted-key-lime-pie-recipe/