1 Cup + 2 tablespoons very finely ground salted pretzel crumbs (processing crumbs in the food processor for 30 seconds works well.)

3 tbsp. Granulated Sugar

7 tbsp. Melted butter

1/2 cup fresh lime juice

4 tsp. Grated lime zest

4 egg yolks

1 can Sweet Condensed Milk - 14 oz.

Whipped Cream

Preheat the oven to 350°. Lightly grease nine-inch pie pan with nonstick baking spray.

In a mixing bowl place finely ground pretzels, add sugar and melted butter. Mix to combine.

Press the mixture into the bottom and up the sides of the prepared pan. Bake for 8-10 minutes. The crust will not change color much, but it will firm up. Remove from the oven and set aside.

Preheat the oven to 340°

Start by removing the zest from the whole lime.

Cut limes in half and squeeze out juice, being careful to not include any seeds.

Whisk the egg yolks and lime zest together in a bowl until it’s tinted light green. This takes about 2 minutes.

Beat the milk, then the juice, and set in refrigerator overnight. Pour into the crust and smooth with a spatula.

Bake the pie for 14 minutes at 340°, until the filling is set, with a small spot in the middle still looking soft. Cool overnight.

Top with whipped cream and garnish with crumbled pretzels.