Photo: Jennifer Davick; Prop Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
7 Hours 10 Mins
Yield
Makes 8 servings

This chilled, creamy pies is the dessert equivalent of a swimming hole--so refreshing you can't help but dive in. Garnish with lime slices and lime zest curls, if desired.

How to Make It

Step 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.

Step 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.

Step 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).

Step 4

Sprinkle remaining 3/4 cup toasted pecans over bottom of crust; drizzle caramel topping over pecans.?

Step 5

Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust.

Step 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.

Step 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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