Praline Key Lime Pie
1 1/4 cups chopped pecans
2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/2 cup butter, melted
1/2 cup plus 2 Tbs caramel topping (typically found in a jar – where other fun ice cream toppings are sold!)
2 14oz cans sweetened condensed milk (I almost ALWAYS use fat free as the taste is not any different)
6 egg yolks
2 tsp fresh grated key lime zest (use a microplanar)
1 cup fresh key lime juice (or use Nellie and Joe’s – always a great alternative when you can’t find decent limes)
1 1/2 cups whipping cream
1/4 cup plus 2 Tbs powdered sugar
lime slices for decoration
Preheat oven to 350. Bake pecans in a shallow pan (single layer) for about 8-10 minutes or until toasted. Stir half way – be careful not to burn! I then use a small food processor/chopper to chop the pecans up to a fine crumb. You can also use a spice mill, just have to run them thru several times as those mills are small.
Stir together 1/4-1/2 cup pecan crumbs (depends on how much you grind them – you want a bit leftover to dust the crust before filling) and the graham cracker crumbs, brown sugar, and butter until blended. Press onto bottom (and up sides) of a greased 10″ deep dish pie plate.
Bake at 350 for approximately 10 minutes, or until lightly browned. Remove from oven to a wire rack, cool completely.
Sprinkle remaining pecan crumbs over bottom of crust. Drizzle with caramel topping.
Whisk together sweetened condensed milk, eggs, zest and key lime juice. Pour into prepared crust.
Bake at 350 for about 20-25 minutes. Then center will not be firm but as it cools it will set. Cool for about an hour before refrigerating. Refrigerate approximately 4 hours before serving.
Beat whipping cream at high speed until foamy, add powdered sugar slowly until soft peaks form. Spread over pie, garnish with lime slices.