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–+ servings

Key Lime Pie with Praline Crust

Annette Law
This chilled, creamy pie is basically summer in dessert form—the kind of cool, tangy treat that begs you to grab a fork and cannonball right in. A splash of lime slices and a sprinkle of zest curls make it as pretty as it is refreshing.
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Prep Time 30 minutes
Cook Time 45 minutes
chill 4 hours
Total Time 5 hours 15 minutes
Course Dessert
Servings 8 slices
Calories 750 kcal

Equipment

  • 1 10-inch deep-dish pie plate
  • 1 hand-held or stand mixer
  • 1 shallow pan or cookie sheet

Ingredients
  

  • 1 1/4 cups chopped pecans
  • 2 cups graham cracker crumbs melted
  • ½ cup butter, melted
  • 1/4 cup light brown sugar, firmly packed
  • 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 cup fresh or bottled key lime juice
  • 1½ cups whipping cream
  • 1/4 cup plus 2 tbsp. powdered sugar

Instructions
 

  • Pie Crust
  • 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 the 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.
  • Pie Filling
  • 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 chilled pie.

Notes

  • Pan: A 9-inch pie plate is used for this recipe.
  • Key Lime Juice: If you cannot get fresh key limes, use bottled key lime juice for this pie. The recommended brand is Nellie & Joe’s (available at most grocery stores). 
  • Key Lime Zest: If you cannot get fresh key limes, you can substitute regular lime zest.
  • Make-Ahead: This pie can be made up to 2 days in advance. Wait to top with whipped cream until the day you serve it.
  • How to Store the Pie: Refrigerate the pie, loosely covered with plastic wrap, for up to 3 days.
  • Freezing Instructions: Place the entire pie, uncovered, in the freezer until completely frozen. Wrap well in plastic wrap, then a layer of foil (or place in a freezer-safe Ziploc bag), and store in the freezer for up to 1 month. Thaw in the refrigerator overnight.

Nutrition

Serving: 1 sliceCalories: 750kcalCarbohydrates: 48gProtein: 9gFat: 62gSaturated Fat: 22gPolyunsaturated Fat: 10gMonounsaturated Fat: 25gTrans Fat: 0.5gCholesterol: 228mgSodium: 287mgPotassium: 328mgFiber: 4gSugar: 28gVitamin A: 1248IUVitamin C: 10mgCalcium: 124mgIron: 2mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.

Keyword graham cracker, key lime, lime, pie
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