Key Lime Pie with Pretzel Crust & Coconut Whipped Cream

July 26, 2013

1011

Not your ordinary Key Lime Pie, this dessert boasts a sweet and salty pretzel crust and a coconut whipped cream that perfectly complements the tart filling.

For the crust:
5 ounces salted pretzels, finely crushed in a blender or food processor
1/2 cup sugar
10 tablespoons butter, melted

For the filling:
4 large egg yolks
4 teaspoons grated zest (from Key limes or regular limes)
14 ounce can sweetened condensed milk
1/2 cup Key lime juice (strained fresh or bottled Nellie & Joe's recommended)

For the coconut whipped cream:
13.5 ounce can full-fat, unsweetened coconut milk, refrigerated for at least 24 hours
3 tablespoons powdered sugar

For the crust: Preheat oven to 325°F. Mix together pretzel crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch pie pan. Bake for 15 minutes or until lightly browned. Cool...
See the full directions on my site

Nutritions

Calories
331

Sodium
280mg
11% DV

Fat
18g
29% DV

Protein
6g
12% DV

Carbs
34g
11% DV

Fiber
1g
6% DV