Reviewed: Jan. 30, 2012

I made this into lime & lemon flavors (just changed the juice) also I just used a graham crust, very nice tasting, nice change to lemon meringue

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Reviewer:

weiner0079

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Cooking Level: Expert

Reviewed: Nov. 28, 2010

Very good pie. Pretzel crust gives it that nice salty- sweet flare. I added 4 oz of cream cheese as suggested by another cook. I will try making it without the cream cheese to see if there's a difference.

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Reviewer:

traci

Reviewed: Sep. 29, 2010

The filling was great (used lime vs lemon). The crust...was good. I would make this again with a cookie crust. The pretzel crust seemed to get stale/soft after a day.

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Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

Reviewed: Sep. 9, 2010

This pie was delicious. I added more lime juice than what was called for because I felt like it wasn't "limey" enough, but I think this messed it up cause the pie didn't set. It was very runny (but still good). The pretzel crust was AWESOME but it was also very crumbly. I covered the entire pie with Cool Whip and made a border with my leftover pretzels (Snyder's Butter Snap). It looked pretty! Even with all it's flaws everyone raved over it...

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Reviewer:

Mommy Missy

Reviewed: Jul. 31, 2010

This was great. I added a couple tablespoons of tequila and triple sec and put it in the freezer for 4 hours. It tasted like a Marquita. The pretzel is like the salt rim.

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Reviewer:

mlekc

Reviewed: Jul. 14, 2010

How can something this easy be THIS delicious!!! I loved the pretzel crust and can't believe what a difference it made in the flavor. :) I did run 1/4 cup short on the pretzel crumbs, so I made up for that with graham cracker crumbs...the salty pretzel flavor still came through beautifully. Another change I made was to add 4 oz. softened cream cheese, per the suggestion of other reviewers, and trust me, that made it so creamy! After tasting the lime mixture (before it set), I realized that I wanted more lime flavor, as it was a little light for me. I added probably another 1/4 lime juice as well as some fresh lime zest. I think that the next time I make this, I'll also add a tiny bit of green food coloring, but other than that will keep things the same as how I did them the first time. I loved this recipe and received a ton of compliments--thank you for sharing!!!

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Jun. 8, 2010

Awesome...Crust is fantastic!!!

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Reviewer:

Sarah

Reviewed: Dec. 30, 2009

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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Reviewer:

Stacy

Cooking Level: Beginning

Home Town: Marietta, Georgia, USA

Living In: Tokyo, Tokyo, Japan

Reviewed: 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!

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