No-Bake Key Lime Pie with Pretzel Crust

From Seriously, So Good by Carissa Stanton

 

I was so lucky to try key lime pie for the first time in none other than Key West, where this iconic dessert originated. So my love affair began at an early age on a family trip to Florida, where my dad grew up, and when I came back to California I had trouble meeting my very high standards for what key lime pie should taste like. Although this recipe may not be traditional (my dad almost took me out of his will when I made him a key lime pie without the graham cracker crust), it still embodies everything that this delicious dessert should be: crunchy, creamy, silky, sweet, tart, and a bit salty. This pie takes only about 25 minutes to throw together (and then just a couple of hours for it to chill), plus it's a no-bake recipe! Once you master the pretzel crust, you'll be using it for everything from chocolate custard pie to an ice cream top­ping. Size matters here, so make sure you get medium or thick pretzels-it re­ally makes a difference to the crunchy crust. As for the key lime juice, you can use Nellie & Joe's bottled juice, but freshly squeezed regular limes or even lemons will not disappoint. (You could even use fresh key limes, but keep in mind they are so small it takes forever to get the amount of juice needed.) If you do opt for fresh regular limes, remember that key lime juice is tarter, so you might need a bit more juice to balance against the sugar. 

 

Softened unsalted butter or cooking spray for the pie plate

 

1½ cups pretzel crumbs, medium (from about 3 cups whole pretzels)
1½ sticks (12 tablespoons) unsalted butter, melted
¼ cup packed light brown sugar 
¼ teaspoon kosher salt

 

1 (14-ounce) can sweetened condensed milk

8 ounces cream cheese, at room temperature

1 cup key lime juice

Grated zest of 2 limes, plus more for garnish

2 cups heavy whipping cream, divided

2 tablespoons powdered sugar 

 

Grease a 9-inch pie plate with the butter.

 

Make the pretzel crust: In a food processor, pulse the pretzels for about 10 seconds, until they are medium crushed, taking care not to pulse to a fine powder. Add the melted butter, brown sugar, and salt and pulse about 5 times until the butter is evenly incorporated, the pretzels are a medium-fine crumb, and the mixture holds together when squeezed in your hand.

 

Transfer the pretzel mixture to the pie plate and use a glass or measuring cup to press the dough evenly into the bottom of the pie plate and up the sides. You can use your hands for this if you prefer. This can be made ahead if wrapped tightly and refrigerated for up to 3 days or frozen.

 

Make the filling: In a stand mixer (or in a bowl with a handheld mixer), combine the condensed milk, cream cheese, lime zest, and lime juice and beat on medium speed until smooth, 1 to 2 minutes, and set aside. In a separate bowl, whip 1 cup of the heavy cream and 1 tablespoon of the powdered sugar until firm peaks are formed. 

 

With a rubber spatula, gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the cream. Using the spatula, fill the pie crust and smooth the top, then cover the pie with plastic wrap. 

 

Chill in the fridge for at least 3 hours or overnight.

 

Before serving, whip the remaining 1 cup of the heavy whipping cream and 1 tablespoon of the powdered sugar to stiff peaks and cover the pie with the cream. Top the whipped cream with grated lime zest and serve! Keep any leftovers covered and refrigerated for up to 3 days.