Key Lime Pie with Pretzel Crust

Kneaders Key Lime Pie with a Pretzel

Pretzel Crust
1 c. + 2 T. pretzel crumbs
3 T. sugar
5 T. unsalted butter, melted

Key Lime Filling
4 t. grated lime zest (I only used the zest of 1 large lime)
1/2 c. fresh lime juice (3-4 limes)
4 egg yolks
1 (14 oz.) can sweetened condensed milk

For the Crust: Preheat oven to 350 degrees.  Lightly grease a 9-inch pie dish with nonstick cooking spray.  Crush pretzels until very fine (make sure you have 1 cup + 2 Tbl. crumbs).  Add the sugar and melted butter and mix together until combined.  Press the mixture into the bottom and up the sides of the prepared dish.  Bake for 8-10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling.

For the Filling:  First, remove the zest from the whole limes and add to a medium bowl.  Cut the limes in half and squeeze out the juice, being careful to not get any seeds in the bowl.  Add the egg yolks and whisk together until combined and they are tinted green, about 2 minutes.  Add the sweetened condensed milk and mix until combined.  Allow mixture to sit for 5 minutes. Pour into baked crust and smooth top evenly.  Bake for 28-32 minutes or until filling is set, with a small spot in the center still looking soft.  Cool for several hours before serving.  Top with whipped cream and garnish with crushed pretzels.