Praline Key Lime Pie

4.8
(4)
4 Reviews

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.

By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Southern Living's editorial guidelines
Published on June 12, 2019
Praline Key Lime Pie
Photo: Jennifer Davick; Prop Styling: Heather Chadduck
Hands On Time:
30 mins
Total Time:
7 hrs 10 mins
Yield:
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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