Key Lime Pie is Will's favorite. When my mom gave me a Southern Living magazine with this recipe (hoping I would make it for her), Will immediately said that he was ready any day for me to make it for him. When I saw the crust for this particular pie, I knew that this was a key lime pie that I could love!
July 4th, what better dessert than a Key Lime Pie!
- 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 tsp Key lime or lime zest
- 1 cup fresh Key lime or lime juice
(juice from 6-7 limes)
- 1 1/2 cups whipping cream
- 1/4 cup plus 2 tbsp powdered sugar
Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8-10 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 10-12 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.
(That crust, with that caramel, oh wow! yes please!)
Whisk together sweetened condensed milk, egg yolks, lime zest, and lime juice. Gently pour into prepared crust. Bake at 350 for 20-25 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 for 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over pie
(or make pretty designs! I put the whipped cream in a ziploc bag. Cut the corner of the bag with a decorative pair of scissors. Pipe on whipped cream around edges).
Southern Living magazine, June 2012
