Key Lime Whiskey Pie

Key Lime Whiskey Pie

WITH PRALINE COOKIE CRUST

This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own. Thank you

Let me whisk you away with this elevated key lime pie is complemented with an effortless praline cookie crust. The addition of a lil’ whiskey delivers a lovely bright, refreshing flavor balancing out every bite.

It's a sure thing that adding praline pecans are a bold and wise choice around here. These candied pecans lend themselves to some excellent seasonal recipes, like the Sweet Potato Praline Scones and Pumpkin Praline Pie, for an enjoyable experience.

In this Key Lime Pie, we're savoring every bite compliments to the whiskey addition in the filling. Not only does the whiskey lend itself to an elevated dish, but it also adds a unique layer of flavor that caramelizes the condensed milk. Whiskey is a perfect pairing for a sweet ending.

Partner note: When it comes to baking, everything has to be just right. With Imperial Sugar, I know I’m using the highest and most refined quality raw cane sugar grown. Their sugar has stood the test of time with no synthetic flavors, colors, fragrances, preservatives, or artificial ingredients.

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Ingredients

For the Crust:

• 1 ¼ c. chopped pecans
• 2 c. shortbread cookies
• ¼ c. Imperial Sugar light brown sugar
• ¼ c. salted butter, melted

For the Filling:

• 3 c. sweetened condensed milk
• 1/2 c. sour cream, room temperature
• ¾ c. key lime juice
• 2 egg yolks, room temperature (approx. 1 Tbsp.)
• 1 measure brown whiskey

For the Whipped Whiskey Cream:

• 8 oz. heavy cream, very cold
• 1 measure brown whiskey
• 4 Tbsp. Imperial Sugar confectioners powdered sugar

Instructions

1. Preheat oven to 350°.

2. Pulse pecans and shortbread cookies in a food processor until they become crumbs. Add in brown sugar and melted butter. Press mixture firmly onto pie plate bottom and up the sides. Bake for 8-10 minutes. Set aside and allow the crust to cool completely.

3. In a mixing bowl, combine milk, sour cream, lime juice, egg yolks, and whiskey. Beat on medium-high for two (2) minutes.

4. Pour filling into prepared pie crust.

5. Bake for 15-20 minutes or until the center of the pie filling wiggles just a bit when shaking the pan back & forth. Be sure not to allow the pie to brown. Remove from oven.

6. Allow pie to cool on the counter for at least 30 minutes, then place in the refrigerator for at least 3 hours before serving.

To make the Whipped Whiskey Cream:

1. In a mixing bowl, whip cream on high until stiff peaks begin to form.

2. Add in whiskey and powdered sugar until firm whipped cream forms.

3. Scrape the cream into a pastry bag and decorate pie as desired just before serving.

Photos by Audrie Dollins Photography