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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.

Mary Allen Perry
This Story Originally Appeared On myrecipes.com

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Credit: Jennifer Davick; Prop Styling: Heather Chadduck

Recipe Summary

hands-on:
30 mins
total:
7 hrs 10 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 to 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.

  • Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust.

  • 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.

  • 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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