# White Chocolate Pretzel Crust Key Lime Pie

A crunchy, rich white chocolate pretzel crust key lime pie with a perfect balance of sweet and tart, and a tangy kick from Greek yogurt.

- Total time: 33 min
- Cuisine: German
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- blender
- oven
- 8-inch pie pan
- mixer
- pastry bag
- fine 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.

## Source

- Original video: https://www.facebook.com/share/r/16UQNjshw6/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/5e32c8bd-c92a-4204-bb1a-6bade0a9265b
- Extracted: 2026-03-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt