Did you know taste buds change every 7 years?
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 bite 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.
- 1¼ cups chopped pecans
- 2 cups graham cracker crumbs
- ½ cup butter, melted
- ¼ cup firmly packed light brown sugar
- ½ 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
- 1½ cups whipping cream
- ¼ cup plus 2 Tbsp. powdered sugar
- 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.
- Stir together graham cracker crumbs, next 2 ingredients, and ½ 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 ¾ 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, spread or pipe over pie.
Note: When I went grocery shopping I forgot the caramel, so I had to make it. I followed recipe to make the caramel on the Perfect Caramel Apples recipe found on the Food Network website.