White Chocolate Pretzel Crust Key Lime Pie

33 mins
Serves 1
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Directions

  1. 1For the crust, blend pretzels, graham cracker, and white chocolate until a rough texture is achieved.
  2. 2For the crust, blend pretzels, graham cracker, and white chocolate until a rough texture is achieved.
  3. 3For the crust, blend pretzels, graham cracker, and white chocolate until a rough texture is achieved.
  4. 4Add sugar and melted unsalted butter to the crust mixture and pack it into an 8-inch pie pan.
  5. 5Add sugar and melted unsalted butter to the crust mixture and pack it into an 8-inch pie pan.
  6. 6Add sugar and melted unsalted butter to the crust mixture and pack it into an 8-inch pie pan.
  7. 7Bake the crust in a 375 degree Fahrenheit oven for 16 minutes.
  8. 8Bake the crust in a 375 degree Fahrenheit oven for 16 minutes.
  9. 9Bake the crust in a 375 degree Fahrenheit oven for 16 minutes.
  10. 10In a bowl, combine sweetened condensed milk, Greek yogurt, fresh squeezed lime juice, lime zest, and salt.
  11. 11In a bowl, combine sweetened condensed milk, Greek yogurt, fresh squeezed lime juice, lime zest, and salt.
  12. 12In a bowl, combine sweetened condensed milk, Greek yogurt, fresh squeezed lime juice, lime zest, and salt.
  13. 13Start mixing the filling slowly, then whip faster once it begins to combine.
  14. 14Start mixing the filling slowly, then whip faster once it begins to combine.
  15. 15Start mixing the filling slowly, then whip faster once it begins to combine.
  16. 16Pour the filling into the pre-baked and cooled crust.
  17. 17Pour the filling into the pre-baked and cooled crust.
  18. 18Pour the filling into the pre-baked and cooled crust.
  19. 19Bake the pie in a 375 degree Fahrenheit oven for 17 minutes until set.
  20. 20Bake the pie in a 375 degree Fahrenheit oven for 17 minutes until set.
  21. 21Bake the pie in a 375 degree Fahrenheit oven for 17 minutes until set.
  22. 22For the whipped cream, start mixing 16 oz of heavy cream (40%) on a slow speed.
  23. 23For the whipped cream, start mixing 16 oz of heavy cream (40%) on a slow speed.
  24. 24For the whipped cream, start mixing 16 oz of heavy cream (40%) on a slow speed.
  25. 25Add 3 oz of powdered sugar and 2 teaspoons of vanilla to the heavy cream.
  26. 26Add 3 oz of powdered sugar and 2 teaspoons of vanilla to the heavy cream.
  27. 27Add 3 oz of powdered sugar and 2 teaspoons of vanilla to the heavy cream.
  28. 28As the cream thickens, gradually increase the mixer speed.
  29. 29As the cream thickens, gradually increase the mixer speed.
  30. 30As the cream thickens, gradually increase the mixer speed.
  31. 31Once the whipped cream starts to form ribbons, add the gelatin all at once.
  32. 32Once the whipped cream starts to form ribbons, add the gelatin all at once.
  33. 33Once the whipped cream starts to form ribbons, add the gelatin all at once.
  34. 34The whipped cream is ready when it sticks to the bowl after pulling out the whip.
  35. 35The whipped cream is ready when it sticks to the bowl after pulling out the whip.
  36. 36The whipped cream is ready when it sticks to the bowl after pulling out the whip.
  37. 37Prepare a pastry bag with a fine tooth tip, folding the top over to easily scrape hands.
  38. 38Prepare a pastry bag with a fine tooth tip, folding the top over to easily scrape hands.
  39. 39Prepare a pastry bag with a fine tooth tip, folding the top over to easily scrape hands.
  40. 40Pipe six rosettes of whipped cream on the pie, lifting the bag as you pipe, and then one in the middle.
  41. 41Pipe six rosettes of whipped cream on the pie, lifting the bag as you pipe, and then one in the middle.
  42. 42Pipe six rosettes of whipped cream on the pie, lifting the bag as you pipe, and then one in the middle.
  43. 43Slice a nice lime off the center line to avoid the white membrane.
  44. 44Slice a nice lime off the center line to avoid the white membrane.
  45. 45Slice a nice lime off the center line to avoid the white membrane.
  46. 46Place the lime wedges cleanly on top of the whipped cream.
  47. 47Place the lime wedges cleanly on top of the whipped cream.
  48. 48Place the lime wedges cleanly on top of the whipped cream.

Ingredients

  • 1.5 oz pretzels
  • 1.5 oz pretzels
  • 1.5 oz pretzels
  • 3 oz graham cracker crumbs
  • 3 oz graham cracker crumbs
  • 3 oz graham cracker crumbs
  • 1 oz white chocolate
  • 1 oz white chocolate
  • 1 oz white chocolate
  • 3 oz melted unsalted butter
  • 3 oz melted unsalted butter
  • 3 oz melted unsalted butter
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 0.25 teaspoon cinnamon
  • 0.25 teaspoon cinnamon
  • 0.25 teaspoon cinnamon
  • 28 oz sweetened condensed milk
  • 28 oz sweetened condensed milk
  • 28 oz sweetened condensed milk
  • 0.2 cup Greek yogurt
  • 0.2 cup Greek yogurt
  • 0.2 cup Greek yogurt
  • 0.75 cup fresh squeezed lime juice
  • 0.75 cup fresh squeezed lime juice
  • 0.75 cup fresh squeezed lime juice
  • 1 tablespoon lime zest
  • 1 tablespoon lime zest
  • 1 tablespoon lime zest
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 16 oz heavy cream 40%
  • 16 oz heavy cream 40%
  • 16 oz heavy cream 40%
  • 3 oz powdered sugar
  • 3 oz powdered sugar
  • 3 oz powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 1 gelatin sheet
  • 1 gelatin sheet
  • 1 gelatin sheet
  • limes
  • limes
  • limes

Equipment

blenderoven8-inch pie panmixerpastry bagfine tooth tip

Tips

  • To make the pie dairy-free, use coconut sweetened condensed milk.
  • Using a bit of gelatin will stabilize the whipped cream if making it ahead of time.
  • For rosettes, lift up the pastry bag instead of pushing down.
  • Cut limes off the center line to avoid the white membrane.