Key Lime and Pretzel Pie Recipe -
Key Lime and Pretzel Pie Recipe
  • READY IN 1 day

Key Lime and Pretzel Pie

Recipe by  

"This unusual pie will have even the pickiest eater begging for more!! This recipe can use all fat free ingredients."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    7 mins

    1 day


  1. Preheat oven to 350 degrees F (175 degrees C.) Spray 9 inch pie plate with non-stick spray. In a saucepan, melt butter and stir in sugar. Remove from stove. Stir in crushed pretzels until mixed well. Press into pie plate. Bake for 7 to 9 minutes. Cool before filling.
  2. In a medium bowl, combine key lime juice and sweetened condensed milk. Mix well and pour into crust. Chill in refrigerator overnight.
  3. When ready to serve. Spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling.
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Reviews More Reviews

Most Helpful Positive Review
Jun 13, 2007

This is an easy and perfect summer dessert. Delicious pretzel crust, I don't think I'll make a graham cracker crust again! I have never changed a recipe in my life until now. I added 4 oz. of softened cream cheese to the mixture. This will for sure stay in my recipe file!

Most Helpful Critical Review
Jul 28, 2007

I never knew how easy key lime pie was! I doubled the mixture (one was not enough to even cover the crust). I liked the pretzel crust, too, after about three days. Before that, it tasted kind of stale Overall, a pretty good recipe. Update: tried it again with cream cheese...yuck! Much better the way it's written.

Apr 27, 2009

This is a great recipe! I had never had a pretzel crust until this. The salty / sweet / tangy / creamy effects all together are really good. I double the filling recipe and add in 8oz of cream cheese. So that everyone knows that it's a key lime pie, I also add in a couple drops of green food coloring. There is a little filling left over after I fill the crust but it's good because my family and I can't wait- so instead of getting into the pie, we dip pretzels into the leftover filling as a snack! It's awesome!

Jan 11, 2007

Tastes good, recipes needs to state that you have to crush the pretzels until they are TOTALLY bread crumbs..found that out after my first crust fell apart. Also used fresh lime juice. YUM. ANd easy to make!

Aug 14, 2007

I love this pie. Easy to make and tastes great. The only problem I ever have is that the crust doesn't quite stick together but I'll try extra butter and see if that works. I also sprinkle the extra crust filling on top of the pie and the family loves it.

Jun 20, 2005

I made this in a 9x9 pan, and it was wonderful! I made the crust and filling as directed, then I spread the topping all over the filling and sprinkled fresh lime zest on top before serving. It looked beautiful and tasted great.

Nov 10, 2009

My husband loves Key Lime Pie! I choose this recipe over all others because of the Pretzel Crust. I doubled the recipe, added 4oz of softened cream cheese (beaten in mixer 1st), added 1/2 cup more Key Lime juice. I used the beater with the mixer at high speed to whip all the ingredients. It set up very good overnight! Yummy!

Jan 04, 2010

Incredibly easy, simple ingredients, and sooooo good! I got raves about the buttery pretzel crust. In key lime season you could use the real thing to freshen up the filling and garnish the top, but the rest of the year this scratches the key-lime pie itch without a lot of hassle.


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  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 342 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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