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Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream

Life really doesn’t get any better than Key Lime Pie.

Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream  |  {Five Heart Home}

Unless, of course, you swap out the traditional graham cracker or pastry crust for a sweet and salty one consisting of crushed pretzels. And then while you’re at it, you might as well channel that whole lime in the coconut phenomenon by topping it all off with some coconut whipped cream.

I’m telling y’all, this is no ordinary Key Lime Pie. This pie is swoon-worthy.

Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream  |  {Five Heart Home}

In the spirit of full disclosure, I created this pie in my head last week after I had four egg yolks left over from this recipe and a bunch of pretzels left over from this recipe. Only after I had set my mind to making this concoction did I discover that there was nary a fresh Key lime at any of my friendly local grocery stores. I have made many Key Lime Pies in my time and have always used fresh Key limes. But left with no other choice, I decided to give this bottled goodness a go:

Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream | {Five Heart Home}

And wouldn’t you know it? The resulting filling tasted great and was extremely Key limey. I never would have guessed that my pie hadn’t been made with fresh juice. But the best part? I didn’t have to painstakingly squeeze all of those tiny Key limes, which admittedly takes awhile.

I went ahead and used regular limes for the zest and garnishing. You could use fresh standard lime juice for this pie as well; it just wouldn’t end up having that distinctive Key lime flavor. With that in mind, I can recommend the Nellie & Joe’s brand of bottled Key lime juice without reservation (and I’m not getting compensated for saying that…it’s just really good!).

Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream  |  {Five Heart Home}

Now this is not a Key Lime Pie that your south Floridian granny is going to proclaim as authentic. But that doesn’t mean it’s not utterly delectable. The crust is buttery and crunchy, and its salty-sweet bite creates a perfect counterbalance to the smooth, puckery filling and the fluffy whipped topping. I mean, what flavors go together better than salt + lime or lime + coconut?

Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream  |  {Five Heart Home}

Speaking of the coconut whipped cream, this is a fabulous option for anyone who ever needs a dairy-free topping for just about any dessert. You won’t believe how closely it replicates whipped heavy cream, except for the fact that it does have a yummy coconutty undertone. Furthermore, making it is a cinch.

Start with a can of unsweetened, full-fat coconut milk.

Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream | {Five Heart Home}

Refrigerate it overnight, then open it up without shaking it and scoop out all of the thick, opaque cream at the top (which will amount to about half of the can’s contents). At last, you’re ready to whip it up with a little bit of powdered sugar, just as you would regular cream. Like magic, you end up with this…

Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream  |  {Five Heart Home}

…which is the perfect topping for this.

Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream  |  {Five Heart Home}

This pie didn’t last long at our house. It’s a twist on a traditional Key Lime Pie recipe that I’ve been making for years, but based on its enthusiastic reception, it’s one that just might be replacing my old recipe permanently. Try it the next time you’re in the mood for a dessert that that will conjure up summertime and beach vacations and bliss…you’ll be glad you did!

Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream

Yield: 8 servings; 2 cups of coconut whipped cream

Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream

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.

Ingredients

    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

Directions

    For the crust:
  1. 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 for 20 minutes.
  2. For the filling:
  3. In a medium bowl, whisk together egg yolks and lime zest for two minutes. Beat in condensed milk and then lime juice until well incorporated. Allow mixture to thicken at room temperature while crust bakes and cools.
  4. Pour Key lime filling into crust. Bake for 15 to 17 minutes or until center is set but slightly jiggly. Cool pie on wire rack and then transfer to refrigerator. Chill, covered tightly with plastic wrap, for at least three hours and up to one day.
  5. For the coconut whipped cream:
  6. Remove can of coconut milk from the refrigerator without turning or shaking it. Open can and carefully spoon the top layer of thick, white, opaque coconut cream into a medium bowl. (This will amount to about half of the can's contents, and the remaining watery milk may be reserved for drinking or using in other recipes.)
  7. Using a mixer, beat the coconut milk on high until creamy. Add sugar and continue beating until the whipped coconut cream reaches your desired consistency. Dollop on chilled pie before serving.

Tips, Tricks, & Variations

The coconut whipped cream will begin to break down at room temperature, so serve immediately and keep leftovers chilled.

http://www.fivehearthome.com/2013/07/18/key-lime-pie-with-a-pretzel-crust-and-coconut-whipped-cream/

Coconut Whipped Cream adapted from Lunch Box Bunch.

Another yummy citrus pie…

Frozen Orange Creamsicle Pie with a Pretzel Crust | FiveHeartHome.comFrozen Orange Creamsicle Pie with a Pretzel Crust

And for an all-butter pie crust that turns out perfectly every time…

Fool-Proof Flaky Butter Pie Crust | {Five Heart Home}Fool-Proof Flaky Butter Pie Crust

 

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I always love hearing from you! ~ samantha {at} five heart home {dot} com

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Comments

  1. Wow! This looks incredible! I love pretzel crusts on a pie!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      It’s pretty tasty, Kathy, from one pretzel crust fan to another. :) I hope you enjoy it!

  2. this sounds really good, samantha! i’ve been wanting to try coconut whipped cream for awhile–now i have a reason for it! :)

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m not gonna lie, Sarah. I could eat the coconut whipped cream with a spoon, no pie necessary…but it’s always good to have an “excuse” to make it. :) Enjoy!!!

  3. Key Lime PIe and Coconut are two of my favorite flavors of summer. And I can’t resist anything with the sweet/salty combo! Pinning this to try soon! :)

  4. This is so going on my to-make list! Looks delish!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks for the comment, Lisa! The pie from this post disappeared quickly so it’s already on my to-do list again! ;)

  5. I must try this tomorrow!! Thanks for the recipe. Pinning!

    Ellya

  6. The coconut whipped cream sounds delish! I recently made a similar key lime pie, so I’ll have to make it again & try it with some of your coconut whipped cream!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      It’s good on just about anything, Sarah, but it really seems to complement Key Lime Pie. Hope you enjoy!

  7. I’m planning on using this recipe for a girl’s night get-together. Do you think the cream will hold up traveling in a separate container or dolloped on ahead of time… or not at all? I’ve never made it using coconut milk but very excited! Sounds great! Thanks for sharing either way!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Katie! This coconut milk whipped cream does break down a bit if it gets too warm, and it also stiffens up when you chill it. So I think your best bet would be to whip it up fresh, dollop it on your pie, and then refrigerate the pie immediately to help it set up before you head to your get-together. Hope that helps…have a great girls’ night!

  8. This pie IS swoon-worthy! I’m a key lime fanatic, and I make key lime pies often. I’ll bet it’s terrific with the pretzel crust and coconut whipped cream!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Marcie! I’ve never met a Key Lime Pie I didn’t like, but this one has that little something extra. ;)

  9. Oh this pie sounds dreamy! Thanks for a great tutorial on making coconut whipped cream too! :) Thank you for sharing at Pin It Monday Hop.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks for the comment, Meredith! I always enjoy sharing at the Pin It Monday Hop. :)

  10. Dear Samantha, I just came over from Best of the Weekend. You’re Key Lime Pie looks absolutely beautiful. It is one of my very favorite desserts…and I love the combination of sweet and salty! Blessings, Catherine

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much for the comment, Catherine! I’m with you…I think the sweet & salty contrast is what makes this pie so good. :)

  11. I was hoping that the filling was going to be dairy free too, but I can make it so. Looks delicious! I’m pinning it to try soon!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks for the comment, Julia! I haven’t tried it myself, but I know you can make homemade sweetened condensed milk out of coconut milk, and I bet that would work in this recipe. But it sounds like you have a dairy-free option already figured out, so I’m glad you’re going to be able to enjoy this pie! :) Hope you’re having a great weekend!

  12. i can never go past a good key lime pie, so craving a slice right now. looks seriously delicious.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Key Lime Pie is one of my favorites, too, Thalia! In fact, it’s been too long since I’ve made this one…think I’m going to have to change that pretty quick here. ;) Hope you enjoy it as well if you have a chance to try it!

  13. Carolyn Crouchet says:

    I made this pie again today for a group of friends. I cooked it shortly after you posted it last year. I had fond memories, but I’d forgotten how remarkable it truly is. The crust perfectly showcases the filling, plus it is really easy to make, so why did I wait so long to make this again? I got raves and more raves and you did the creating. Thanks.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You are too sweet, Carolyn…thank you for such a complimentary comment. :) I’m glad this pie was such a hit! Hope you had a lovely Labor Day weekend and that your week ahead is wonderful! Thanks for stopping by… :)

Trackbacks

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  3. [...] love some Key Lime Pie at our house and this version by Five Heart Home looks [...]

  4. [...] Here are the fabulous features from last week’s party chosen by Alyssa, The Recipe Critic: Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream from Five Heart Home Hawaiian BBQ Salmon Burgers from Half Baked Harvest Easy Peach Cobbler from Scattered Thoughts [...]

  5. [...] Here are the fabulous features from last week’s party chosen by Alyssa, The Recipe Critic: Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream from Five Heart Home Hawaiian BBQ Salmon Burgers from Half Baked Harvest Easy Peach Cobbler from Scattered Thoughts [...]

  6. [...] are the fabulous features from last week’s party chosen by Alyssa, The Recipe Critic: Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream from Five Heart Home Hawaiian BBQ Salmon Burgers from Half Baked Harvest Easy Peach Cobbler from Scattered Thoughts [...]

  7. […] I adored the sweet-salty, creamy-crunchy contrasts and the unique coconut bits of flavor. You can find the recipe here. […]

  8. […] love some Key Lime Pie at our house and this version by Five Heart Home looks […]

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