Kneaders Bakery & Café has shared its key lime pie recipe with PHOENIX magazine, so we asked CEO James Worthington to answer a few questions about the refreshing summer dessert:
1. Do you have any tips for the home cook making this pie?
This recipe is actually very delicate and cannot be over mixed or over baked. Doing either of those things will change the consistency, texture and taste of the pie. Following the instructions perfectly is the key to getting this recipe right.
2. Do you have to use key limes or will regular limes be OK?
We suggest that you use real key limes for the most authentic tartness.
3. How did you come up with the idea for the pretzel crust?
Kneaders not only makes scratch-bread, pastries, sandwiches, soups and salads, but we also make thousands of caramel and chocolate dipped pretzel rods for our Abbie and Ellie’s candy brand. We decided to use the pretzel ends to make this delicious sweet and salty crust.The pretzel adds an element of flavor that really brings out the zest of the key-lime.
4. What do you like about this recipe?
Personally, I love everything about this recipe. It’s like celebrating summer no matter what time of year you make it. It is definitely a Kneaders family favorite!
Key Lime Pie
1 cup + 2 tbsp. very finely ground salted pretzel crumbs (processing pretzels in a food processor for 30 seconds works well)
3 tbsp. granulated sugar
7 tbsp. butter, melted
1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan with nonstick baking spray
2. In a bowl, place finely ground pretzels, add sugar and melted butter, mixing to combine.
3. Press the mixture into the bottom and up the sides of the prepared pan.
4. Bake for 8 to 10 minutes. The crust won’t change color much, but it will firm up. Remove from oven and set aside.
Key lime filling
½ cup fresh lime juice (key limes are best but regular limes will work just fine)
4 tsp. grated lime zest
4 egg yolks
1 (14 oz.) can sweetened condensed milk
1. Start by removing the zest from the whole limes.
2. Cut the limes in half and squeeze out the juice, being careful not to include any seeds.
3. Whisk the egg yolks and lime zest together in a bowl until it’s tinted light green. This takes about 2 minutes.
4. Beat in the milk, then the juice and set aside at room temperature until it thickens. Pour into the crust and smooth with a spatula.
5. Bake the pie for 28-32 minutes, until the filling is set, with a small spot in the middle still soft looking. Cool for several hours before serving.
6. Top with whipped cream and garnish with crumbled pretzels.