![Praline Key Lime Pie](https://cdn.statically.io/img/www.southernliving.com/thmb/dykPA2pTbxDwpfEKcoJM3yDH8y0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/praline-key-lime-pie-sl-x-bf4fe6bbb18c467493e206073ecbee60.jpg)
Ingredients
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1 1/4 cups chopped pecans
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2 cups graham cracker crumbs
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1/2 cup butter, melted
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1/4 cup firmly packed light brown sugar
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1/2 cup plus 2 Tbsp. jarred caramel topping
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2 (14-oz.) cans sweetened condensed milk
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6 egg yolks
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2 teaspoons Key lime or lime zest
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1 cup fresh Key lime or lime juice
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1 1/2 cups whipping cream
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1/4 cup plus 2 Tbsp. powdered sugar
Directions
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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.
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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.
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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).
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Sprinkle remaining 3/4 cup toasted pecans over bottom of crust; drizzle caramel topping over pecans.
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Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust.
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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.
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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.