My cousin sent me the link for this recipe a while back and I was trying to find a way to use it when I discovered the 26th of September was National Key Lime Pie Day. Seemed a perfect day to try this recipe!

For the most part, this is a fairly standard key lime pie recipe. The biggest difference is you mix in pretzels with the graham crackers for the crust. I was pretty excited because I felt like my crust looked really good and I got it pretty far up the sides of the dish. Spoiler alert: it was a little too high because the filling wasn’t enough to come all the way to the top.

The filling was super simple as you just mix all of those ingredients together and then set aside until the crust is cooled. As I mentioned, the filling wasn’t enough for the amount of crust I had so you could almost double the filling and be ok. Once this is done you’ll let this sit in the fridge for at least 4 hours.

While making your own whipped topping isn’t as easy as using a can, it tastes 100 times better! I used a star tip so it would look pretty and then garnished with pretzels and lime zest and it looked so good! It tasted very good and I liked the pretzels as it added a unique taste. I was disappointed because the crust basically crumbled so you almost had to eat it with a spoon to get enough crust to eat with the topping. Part of the reason I don’t have a photo of a single slice is because it was super messy and I could get a piece to actually look like a piece of pie so I gave up. Maybe I should have used a little more butter so it would stick together? I might have to experiment with a few things the next time I make this, but I would make this again!

Recipe Used: What’s Gaby Cooking