If you love the nutty richness of butter pecan and the bright, citrusy tang of key lime, this pie brings the best of both worlds into one irresistible dessert. The buttery pecan and graham cracker crust adds a toasty crunch that perfectly complements the creamy, tart key lime custard filling. It’s a unique twist on the classic key lime pie that’s perfect for summer gatherings, holiday tables, or anytime you’re craving a refreshing treat with a Southern touch.
Ingredients
For the Butter Pecan Crust:
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1 ½ cups finely chopped pecans (toasted for more flavor)
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¾ cup crushed graham crackers (about 6 full sheets)
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6 tablespoons unsalted butter, melted
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2 tablespoons granulated sugar
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Pinch of salt
For the Key Lime Custard Filling:
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4 large egg yolks
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1 tablespoon lime zest (about 2 limes)
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1 (14 oz) can sweetened condensed milk
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½ cup key lime juice (fresh or bottled)
Optional Topping:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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½ teaspoon vanilla extract
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Extra pecans or lime zest for garnish
Instructions
1. Make the Crust:
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Preheat your oven to 350°F (175°C).
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In a medium bowl, combine chopped pecans, graham cracker crumbs, sugar, and salt.
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Stir in the melted butter until the mixture resembles wet sand.
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Press the crust evenly into the bottom and up the sides of a 9-inch pie pan.
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Bake for 10–12 minutes until lightly golden and set. Let cool slightly while preparing the filling.
2. Make the Custard Filling:
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In a large bowl, whisk the egg yolks and lime zest until slightly thickened (about 1 minute).
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Stir in the sweetened condensed milk and mix until smooth.
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Add the key lime juice and stir until fully combined.
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Pour the filling into the warm crust and smooth the top.
3. Bake the Pie:
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Bake at 350°F for 15–17 minutes, or until the center is just set and barely jiggles.
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Remove and let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight).
4. Make the Whipped Cream (Optional):
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Beat the whipping cream, powdered sugar, and vanilla until soft peaks form.
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Dollop or pipe on top of the chilled pie.
5. Serve:
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Garnish with extra chopped pecans, lime zest, or thin lime slices. Slice and enjoy!