Kneader's Key Lime Pie With Pretzel Crust

I was just looking at an email and saw this recipe. We have a Kneader's down the street, but I've never tried this before. It looks really yummy!!!

INGREDIENTS FOR THE CRUST
1 cup + 2 Tbsp. pretzel crumbs
3 Tbsp. sugar
7 Tbsp. butter (melted)

• Preheat the oven to 350 degrees. Lightly grease a 9" pan with non-stick baking spray.
• Crush the pretzels until very fine; processing in a food processor for about 30 seconds works well.
• Add the sugar and melted butter, mixing to combine; you can do this right in the food processor.
• Press the mixture into the bottom and up the sides of the prepared pan.
• Bake for 8 to 10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling.

INGREDIENTS FOR THE FILLING
½ cup fresh lime juice (3 to 4 limes)
4 tsp. grated lime zest
4 egg yolks
1 (14 oz.) can sweetened condensed milk

• It's easiest to remove the lime zest from whole limes so start with that.
• Cut the limes in half and squeeze out the juice being careful to not include any seeds.
• Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.
• Beat in the milk, then juice and set aside at room temp till it thickens. Pour into the crust and smooth with a spatula.
• Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft looking. Cool for several hours before serving. Top with whipped cream and a garnish of crumbled pretzels.