Categories: Pie-cobbler-cheesecake- tarts
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 Tsp. 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
- 1 1/2 cup whipping cream
- 1/4 cup plus 2 Tbsp. powdered sugar
Directions
- Preheat oven to 350 degrees. 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, nest 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 degrees for 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 45 minutes).
- Sprinkle remaining 1/4 cup toasted pecans over bottom of crust; drizzle caramel topping over pecans.
- Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust.
- Bake at 350m degrees for 20 to 25 minutes
-
or until almost set. The center will not be firm, but will set up a it chills.) Cool completely on a wire rack about 1 hour. Cover and chill 4 hours.
- Best whipping cream at high speed with an electric mixer until foamy, gradually add powdered sugar, beating until soft peaks form. Spread over pie.