Key Lime Pie is most popular in the South where key limes are grown locally. Pecans, especially baked into a homemade pecan pie, are a well-known Southern favorite. If this isn’t a Southern delicacy then I don’t know what is. The traditional cheesecake filling is covered with chopped pecans. Add whipped cream or whipped topping and dig in.
The bright, citrusy key lime filling in this sweet-tart pie pairs well the warm, toasty depth of the pecans. It’s one of those textures you’ll have to try to understand. Creamy cheesecake covered with crunchy pecans. If you’re a fan of pecans or the flavor of key lime then this dynamic duo is for you.
You can chop the pecans as finely as you want or leave them in larger pieces. You can also use a mixture of larger and smaller pieces. If you really love pecans you can arrange pecan halves over the filling. From living in the south for over a decade I observed a lot of locals eating homemade pecan pie. Most people seemed to like the pecans chopped into smaller pieces but maybe that’s just my observation.
Easy Pecan Key Lime Pie
Utensils & Equipment
- 1 electric mixer
- 1 medium bowl
- 1 measuring cup
- 1 spoon or spatula
- 1 set of measuring spoons
Ingredients List
- 1 graham cracker crust (or refrigerated/frozen crust)
- 8 ounces cream cheese softened at room temperature
- 14 ounces sweetened, condensed milk
- 1 cup pecans finely chopped
- 1/3 cup lime juice (preferably key lime juice)
- 1 egg large
- 1/2 tsp vanilla extract
Instructions
Prepare The Crust & Cream Cheese
- If using a refrigerated or frozen crust, bake the crust as directed on the package then lower the oven temp to 375℉.
- Preheat oven to 375℉.
- Cut the cream cheese into small cubes and allow to sit at room temperature for at least 30 minutes. This will help soften the cream cheese even faster.
- Chop the pecans into smaller pieces, leave them as is, or chop some and leave the others as is. It's up to you!!
Prepare The Key Lime Filling
- In a medium bowl beat the cream cheese with an electric mixer starting on slow speed then increasing to medium. Beat until light and fluffy.
- Slowly beat in the sweetened condensed milk and egg. Once blended add the vanilla extract and lime juice.
- Pour or spoon the cream cheese mixture into the crust.
- Sprinkle the chopped pecans over the filling.
Bake
- Bake at 375℉ for 25 to 30 minutes or until the center of the pie is set.
Cool
- Cover the pie loosely with aluminum foil and refrigerate for at least 3 hours or until chilled and firm.