Creamy Lime Pie with Pretzel Crust
This creamy, sweet and tart pie filling pairs perfectly with the sweet and salty pretzel crust and makes a great summer dessert!
How to Make This:
Ingredients:
2 1⁄2 oz Pretzels
1 Tbsp Monk fruit sweetener
3 Tbsp Brummel & Brown Spread Made with Yogurt (melted)
3⁄4 cups Fresh lime juice (I used 7 limes)
2 tsp Lime zest, divided, 1 for filling 1/2 for crust and 1/2 for garnish
4 large Eggs
14 oz Fat-free sweetened condensed milk
4 oz Kroger Fat free whipped topping
Instructions:
Zest limes to get 1 1/2 tsp zest for crust and filling and then juice limes until you get 3/4 cup juice.
To make the crust, place pretzels in a ziplock bag and crush with a rolling pin. You can also use a food processor if you want.
Add pretzel crumbs to a bowl along with the Monk fruit, melted butter spread and 1/2 tsp lime zest.
Mix until well combined.
Press crust mixture into the bottom of a pie pan and place in refrigerator while you make the rest of the pie.
For the filling, add eggs, lime juice, lime zest and condensed milk to a large bowl or mixer and mix until combined.
Pour filling onto the crust and bake at 325 for 15-20 minutes or until pie is slightly jiggly in the center.
Let pie cool and then refrigerate for at least 4 hours or overnight.
Once cooled, top with whipped topping and garnish.
Enjoy!
WW Points (Per Serving):
Makes 8 servings. WW Points per serving - 8 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder for current WW Points and to track it in the WW app➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 8 servings
CALORIES: 209 TOTAL FAT: 4 g SATURATED FAT: 1 g CHOLESTEROL: 82 mg SODIUM: 227 mg CARBOHYDRATES: 39 g FIBER: 1 g SUGAR: 27 g PROTEIN: 7 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
Utensils/Tools/Ingredients:
Pyrex Bakeware 9-1/2-Inch Pie Plate, Cobalt
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