Key Lime and Pretzel Pie

Key Lime and Pretzel Pie

32

"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

1 d servings 319 cals
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Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

32
  1. 38 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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 c...

Tastes good, recipes needs to state that you have to crush the pretzels until they are TOTALLY crushed..like bread crumbs..found that out after my first crust fell apart. Also used fresh lime ju...

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 th...

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...

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 l...

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 mo...

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, ...

I used a different recipe for the filling because I wanted to bake it. However, the crust for this pie is just amazing. It makes the pie so much more interesting. I also used buttersnap pretzels...