Pretzel Lime Pie
Prep time: 
Cook time: 
Total time: 
Serves: 1, 9-inch, pie
A light and creamy lime filling paired with a salty pretzel crust.
  • Crust:
  • 7oz pretzels (198g)
  • 6 tablespoons melted unsalted butter (3oz/85g)
  • 4 tablespoons sugar
  • Filling:
  • 2 egg whites + 4 yolks, separated
  • 14 oz condensed milk (397g)
  • ⅔ cup fresh lime juice
  • 1 teaspoon lime zest
  • Whipped Cream:
  • 1 cups heavy cream
  • ¼ cup creme fraiche or sour cream(4oz/113g)
  • 3 tablespoon confectioners sugar
  1. Preheat the oven to 350°F.
  2. Pulse the pretzels in a food processor to fine crumbs, stir in the melted butter and sugar to combine. When pinched the mixture should clump together. If it isn’t quite coming together, add a tablespoon of water and mix well. Press into the bottom and sides of a pie plate. Bake for 10-15 minutes and cool on a rack while you make the filling.
  3. In a mixing bowl using a hand mixer, whip the egg whites to a medium peak. In another bowl. beat the yolks with the condensed milk until well combined. Beat in the lime juice. Fold in the egg whites and the zest. Pour the mixture into the cooled crust and bake for 15 minutes--the pie should be just set along the edges and slightly jiggly in the center. Cool completely and chill for at least 3 hours (overnight is great too).
  4. Whip cream and creme fraiche with the confectioners sugar. Pipe or spread onto chilled pie before serving. Serve with any leftover whipped cream.
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