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.
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
How to Make It
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.
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.
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).
Sprinkle remaining 3/4 cup toasted pecans over bottom of crust; drizzle caramel topping over pecans.?
Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust.
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.
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.
I thought there could be no improvement to a good, basic key lime pie. Although it hurts me to use 6 egg yolks in one pie, this pie is worth it. The crunchy, pecan-studded crust & the little bit of gooey caramel & nuts on the bottom really make this a special, decadent dessert. I had to squeeze an entire bag of lemons to get the cup of juice, but I'd do it again.
This is a delicious pie. I went exactly by the recipe and would not change anything. I used a ready made graham pie crust and low-fat ingredients. It still tasted rich and delicious. Friends say it is the best pie i ever made. What a compliment. Randy Morgan-Marietta Georgia
This pie looked pretty in the picture so I made it to enter in a Chili Cook-off and Pie contest. Not only was it pretty , it was also yummy. Yes I did win "Best Pie of Show" with this recipe. I followed the recipe exactly as written and it was perfect. I will be making this one for a long time to come.
This recipe is wonderful, even if served out a an aluminum pie tin! I make one substitution to reduce calories - 1 can of condensed mike was substituted with 1 can of fat free condensed milk. The other one I left alone. You could not tell the difference.
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