Key Lime and Pretzel Pie

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch pie plate with non-stick cooking spray. (5 minutes)

Recipe View 3 mins In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar until well combined. Add the crushed pretzels and mix thoroughly to coat. (3 minutes)

Recipe View 2 mins Press the pretzel mixture evenly into the prepared pie plate, forming a crust along the bottom and up the sides. (2 minutes)

Recipe View 15 mins Bake the crust for 7-9 minutes, or until lightly golden brown and set. Remove from oven and let cool completely. (15 minutes cooling)

Recipe View 3 mins In a medium bowl, whisk together the Key lime juice and sweetened condensed milk until smooth and well combined. (3 minutes)

Recipe View 1 mins Pour the Key lime mixture into the cooled pretzel crust, spreading evenly. (1 minute)

Recipe View 1 mins Cover the pie with plastic wrap, pressing gently on the surface to prevent a skin from forming. (1 minute)

Recipe View 4 hrs Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set completely. (4+ hours)

Recipe View 5 mins Just before serving, transfer the thawed whipped topping to a pastry bag fitted with a decorative tip. Pipe the whipped topping artfully around the outer edge of the pie. Alternatively, gently spread the whipped topping over the entire pie. (5 minutes)