Praline Key Lime Pie


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.

Praline Key Lime Pie
Photo: Jennifer Davick; Prop Styling: Heather Chadduck
Hands On Time:
30 mins
Total Time:
7 hrs 10 mins
8 servings


  • 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


  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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