- Praline crust
- 1 graham cracker pie crust
- 1/2 cups of brown sugar
- 1/2 cups of pecan pieces
- 2 ounces unsalted butter
Melt the butter in the pan, add pecans, add brown sugar, and cook over medium heat until the sugar is melted and the mixture is smooth. DO NOT LET BOIL!
Spread the mixture over the bottom of the pie shells, smooth out evenly, and very quickly.
- 2 cans of sweetened condensed milk
- 1/2 dozen egg yolk
- 1/3 – 1/2 cups of key lime juice (add last so it doesn’t cook eggs)
Mix custard and pour into crust and bake at 350 degrees for 12-15 minutes
Put in the fridge for 45 minutes and then sit out for room temperature.
*can do in a mini muffin pan for 8 minutes or a regular muffin pan for 12 minutes