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Praline Key-lime Icebox Pie

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.

Praline Key-lime Icebox Pie
Recipe Type: Dessert
Author: Mary Allen Perry, Southern Living JUNE 2012
Prep time: 7 hours
Cook time: 10 mins
Total time: 7 hours 10 mins
Serves: 8
Smooth, heavenly, sweet and tart praline key-lime pie. I love Icebox pies so I can make several now, freeze to enjoy later or keep to provide to friends and neighbors – spread the love. :)
  • 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, 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.

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