INGREDIENTS: Pie Crust: 4 Â½ - 5 oz. Snyderâ€™s of Hanover Mini Pretzels, 3 T. granulated sugar 5 T. unsalted butter, melted
Filling: 4 large egg yolks 1 14oz. can sweetened condensed milk Â½ C. Key lime juice (fresh or bottled)
Pie Topping: 3/4 C. heavy cream 1 T. granulated sugar 5 smashed Snyderâ€™s of Hanover Mini Pretzels 1 lime, halved and sliced in Â¼ inch slices
Preheat oven to 350. Place oven rack mid oven. Place pretzels in food
processor and pulse, process for one minute until pretzels have become
fine crumbs. Combine pretzel crumbs, sugar and butter in mixing bowl.
Mix with a fork until thoroughly combined. With damp fingers or a small
measuring cup, press crumb mixture into 9 inch pie tin, distributing
evenly on the bottom and up the sides to form a crust. Bake 15 minutes.
Remove from oven and cool briefly on a cooling rack.
medium mixing bowl, whisk yolks, sweetened condensed milk and Key lime
juice together until well combined. Pour into cooled pie crust.
15 minutes. Remove from oven and set on cooling rack for one hour.
Place cooled pie in refrigerator for 6 hours, or overnight.
When ready to serve: Whip cream in electric mixer fitted with whisk
attachment on high speed until soft peaks form. Return mixer to medium
high speed and gradually sprinkle in sugar until stiff peaks form. Scoop
whipped cream into pastry bag fitted with star tip. Cover surface of
pie with Â½ of the cream. Smooth with a knife. Pipe remaining cream along
the edge of crust to form rosette swirls.
Sprinkle with smashed pretzels.
Garnish along edges with sliced lime. Slice pie, serve and enjoy!