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