Sweet, Tart & Tangy, stands up tall, crunchy Belgium white chocolate pretzel crust, no-egg filling with fresh lime juice, the option to go dairy-free and professional chef tips to help you bake the perfect key lime pie for your family or friends to enjoy.
| Ingredients | Instructions |
|---|---|
| • 1.5 oz pretzel • 3 oz graham cracker crumbs • 1 oz white chocolate | 1. Crust: Blend the pretzel, graham crackers and white chocolate until a nice rough texture is achieved. |
| • 3 oz melted unsalted butter • 1 tablespoon sugar • ¼ teaspoon cinnamon | 2. Add the melted butter, sugar, and cinnamon to the blended crust mixture and combine well. |
| • 8-inch pie pan | 3. Pre-Bake Crust: Pack the crust mixture into an 8-inch pie pan and bake for 16 minutes at 375°F (190°C). |
| • 28 oz sweetened condensed milk • ⅕ cup greek yogurt • ¾ cup fresh squeezed lime juice • 1 tablespoon lime zest • ¼ teaspoon salt | 4. Filling: In a bowl, combine the sweetened condensed milk (or coconut version), Greek yogurt, lime juice, lime zest, and salt. Mix well. |
| • Combined filling mixture | 5. Fill & Bake: Pour the filling into the pre-baked crust and bake for exactly 17 minutes at 375°F (190°C). |
| • 16 oz 40% heavy cream • 3 oz powdered sugar • 2 teaspoons vanilla extract • 1 gelatin sheet (optional, for stabilization) | 6. Whip Cream: Start mixing the heavy cream on slow speed. Gradually add the powdered sugar and vanilla extract. If making ahead of time, bloom a gelatin sheet in cold water, then dissolve it into the whipped cream to stabilize. |
| • Best limes available • Whip Cream | 7. Garnish: Slice the best limes you can find slightly off-center to create wedges without membrane and then garnish by placing them on top of the whip cream rosettes. |
