Praline Key Lime Pie

Photo by Marie R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1 1/4

    cups chopped pecans

  • 2

    cups graham cracker crumbs

  • 1/2

    cup butter, melted

  • 1/4

    cup firmly packed light brown sugar

  • 1/2

    cup plus 2 Tbsp. jarred caramel topping

  • 2

    (14-oz.) cans sweetened condensed milk

  • 6

    egg yolks $

  • 2

    teaspoons Key lime or lime zest

  • 1

    cup fresh Key lime or lime juice

  • 1 1/2

    cups whipping cream

  • 1/4

    cup plus 2 Tbsp. powdered sugar

Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. 2. Stir together graham cracker crumbs, next 2 ingredients, and 1/2 cup toasted pecans until blended. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch deep-dish pie plate. 3. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 45 minutes). 4. Sprinkle remaining 3/4 cup toasted pecans over bottom of crust; drizzle caramel topping over pecans.? 5. Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust. 6. Bake at 350° for 20 to 25 minutes or until almost set. (The center will not be firm but will set up as it chills.) Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours. 7. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop or spread over pie.

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