White Chocolate Pretzel Crust Key Lime Pie

33 mins
Serves 1
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Directions

  1. 1Blend pretzels, graham cracker, and white chocolate until a nice rough texture is achieved.
  2. 2Blend pretzels, graham cracker, and white chocolate until a nice rough texture is achieved.
  3. 3Blend pretzels, graham cracker, and white chocolate until a nice rough texture is achieved.
  4. 4Add sugar and melted unsalted butter to the crust mixture.
  5. 5Add sugar and melted unsalted butter to the crust mixture.
  6. 6Add sugar and melted unsalted butter to the crust mixture.
  7. 7Press the crust mixture into an 8-inch pie pan and bake in a 375 degree oven for 16 minutes.
  8. 8Press the crust mixture into an 8-inch pie pan and bake in a 375 degree oven for 16 minutes.
  9. 9Press the crust mixture into an 8-inch pie pan and bake in a 375 degree oven for 16 minutes.
  10. 10Combine sweetened condensed milk, Greek yogurt, fresh squeezed lime juice, lime zest, and salt, mixing slowly at first then whipping faster.
  11. 11Combine sweetened condensed milk, Greek yogurt, fresh squeezed lime juice, lime zest, and salt, mixing slowly at first then whipping faster.
  12. 12Combine sweetened condensed milk, Greek yogurt, fresh squeezed lime juice, lime zest, and salt, mixing slowly at first then whipping faster.
  13. 13Pour the filling into the pre-baked and cooled crust.
  14. 14Pour the filling into the pre-baked and cooled crust.
  15. 15Pour the filling into the pre-baked and cooled crust.
  16. 16Bake the pie in a 375 degree oven for 17 minutes until set.
  17. 17Bake the pie in a 375 degree oven for 17 minutes until set.
  18. 18Bake the pie in a 375 degree oven for 17 minutes until set.
  19. 19To make whipped cream, start mixing 16 ounces of heavy cream on slow.
  20. 20To make whipped cream, start mixing 16 ounces of heavy cream on slow.
  21. 21To make whipped cream, start mixing 16 ounces of heavy cream on slow.
  22. 22Add 3 ounces of powdered sugar and 2 teaspoons of vanilla to the cream.
  23. 23Add 3 ounces of powdered sugar and 2 teaspoons of vanilla to the cream.
  24. 24Add 3 ounces of powdered sugar and 2 teaspoons of vanilla to the cream.
  25. 25As the whipped cream thickens, gradually increase the mixer speed.
  26. 26As the whipped cream thickens, gradually increase the mixer speed.
  27. 27As the whipped cream thickens, gradually increase the mixer speed.
  28. 28Once the whipped cream starts to create ribbons, add the gelatin all at once.
  29. 29Once the whipped cream starts to create ribbons, add the gelatin all at once.
  30. 30Once the whipped cream starts to create ribbons, add the gelatin all at once.
  31. 31Fill a pastry bag with the whipped cream, folding the bag over at the top.
  32. 32Fill a pastry bag with the whipped cream, folding the bag over at the top.
  33. 33Fill a pastry bag with the whipped cream, folding the bag over at the top.
  34. 34Pipe six rosettes and one in the middle on top of the cooled pie, lifting the bag as you pipe.
  35. 35Pipe six rosettes and one in the middle on top of the cooled pie, lifting the bag as you pipe.
  36. 36Pipe six rosettes and one in the middle on top of the cooled pie, lifting the bag as you pipe.
  37. 37Cut the nicest lime available off the center line to avoid the white membrane.
  38. 38Cut the nicest lime available off the center line to avoid the white membrane.
  39. 39Cut the nicest lime available off the center line to avoid the white membrane.
  40. 40Set the lime wedges cleanly on top of the whipped cream.
  41. 41Set the lime wedges cleanly on top of the whipped cream.
  42. 42Set 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

blender8-inch pie panovenmixerpastry bagfine tooth tip

Tips

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