I had heard that and now I know it is true - I used to hate key-lime pie because it seemed too tart to me (now I'm more of a savory person than a sweet person). About five years ago we had a bunch of family meet up at Landry's Seafood in Huntsville, AL where we ordered a bunch of desserts and passed them around. The key-lime pie didn't make it past me. :)
I found this recipe in the June edition of Southern Living 2012. This was my first attempt at making a Key-lime pie and I'm desperate to have a bit now that I'm writing about it, it was that good!
If you like key-lime pie, you will LOVE this AND...bonus!!! You can freeze them and enjoy a piece later.
Pretty on the outside and unassuming - looks like a key lime pie. BUT, on the inside...
It has a layer of pecans and a layer of caramel. It is just a mouth-watering combination.
Praline Key-lime Icebox Pie
Prep time: 7 hours
Cook time: 10 minutes
Total time: 7 hours, 10 minutes
- 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 Tbs Jarred Caramel Topping
- 2 (14oz) 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 Cups Whipping Cream
- 1/4 Cup plus 2 Tbs Powder Sugar