Strawberry Key Lime Pie With Pretzel Crust
From notyourmomma 13 years ago
- 4 1/2 hours to make
- Serves 6
Borrowing a pretzel crust from one recipe, making the filling from another, adding fresh strawberries (BECAUSE they were there!) and topping with a meringue "inspired" by The Twisted Cork restaurant's deep fried Key Lime pie. Read more You will find this pie worth the extra effort. Cook time includes 3 hours chilling. See less
Ingredients
- Crust: shopping list
- 3 1/2 cups pretzels (love butter flavored) or about 1 1/4 cup pretzel cumbs shopping list
- 1/4 cup dark brown sugar, packed shopping list
- 1/3 cup of crushed pecans for the extra nutty flavor shopping list
- no salt needed, you get enough salt from the pretzels shopping list
- 6 Tbsp. butter melted. shopping list
- Filling: shopping list
- 1 14 oz. can of sweetened condensed milk shopping list
- 2/3 cup of fresh key lime juice (in a pinch use bottle KEY LIME from KEY WEST) shopping list
- 2 large egg yolks (reserve whites for meringue) shopping list
- 1 large egg shopping list
- 1/4 tsp of iodized fine salt shopping list
- Topping: shopping list
- 1 cup of sliced strawberries (taste if too tart) sprinkle with a tbsp of sugar shopping list
- mixed with some grated lime zest shopping list
- 3 large egg whites shopping list
- 2 tbsp of granulated sugar shopping list
- or 1 cup of whipping cream shopping list
- and 1/4 cup of confectioner's sugar shopping list
How to make it
- Spray a 9 inch pie pan with cooking spray (it helps tremendously when you try to cut pie later)
- Whiz the coarsely crushed pretzel pieces in a food processor with sugar and nuts.
- Add melted butter and press very firmly in pie pan.
- Freeze 30 minutes
- Preheat oven to 375 degrees.
- Bake until firm about 10 minutes.
- Remove from oven and turn oven down to 325 degrees.
- Whisk condensed milk, key lime juice, egg yolks, egg and salt.
- Pour into crust and bake for 30 minutes.
- Cool to room temp. Can make ahead to this point.
- Chill three hours.
- Taste the berries, if they are too tart A) sprinkle with sugar B) sprinkle with a spoon full of Grand Marnier.
- Take the cooled pie from frig and decoratively arrange the strawberries over the top. Try for concentric circles but leave a margin around the edge for the lime filling to peek through.
- CHOICE time:
- Whip the egg whites with the sugar until soft peaks form and put over the strawberries in a gentle POUF. Use a torch and brulee the top or run under the broiler until the top lightly browns.
- The Twisted Cork makes a swiss meringue with a boiling sugar syrup poured into the egg whites as they whip the egg whites and it cooks the whites and forms a perfectly sweetened puffy meringue, no broiler needed for the pie topping.
- OR!! Skip the meringue and browning and whip some heavy cream and sugar it and top the chilled pie with the chilled whip cream! I chose whipped cream and did not turn on a broiler and did not have boiling sugar syrup to deal with. Easy Peasy and delicous.
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