Praline Key Lime Pie
Yield: Makes 8 servings
Total: 7 Hours, 10 Minutes
a.. 1 1/4 cups chopped pecans
b.. 2 cups graham cracker crumbs
c.. 1/2 cup butter, melted
d.. 1/4 cup firmly packed light brown sugar
e.. 1/2 cup plus 2 Tbsp. jarred caramel topping
f.. 2 (14-oz.) cans sweetened condensed milk
g.. 6 egg yolks
h.. 2 teaspoons Key lime or lime zest
i.. 1 cup fresh Key lime or lime juice
j.. 1 1/2 cups whipping cream
k.. 1/4 cup plus 2 Tbsp. powdered sugar
Preparation
1.. 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.. 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.. 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.. 4. Sprinkle remaining 3/4 cup toasted pecans over bottom of crust;
drizzle caramel topping over pecans.?
5.. 5. Whisk together sweetened condensed milk and next 3 ingredients. Gently
pour into prepared crust.
6.. 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.. 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.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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