1 1/4 C chopped pecans
2 C graham cracker crumbs
1/2 C melted butter
1/4 C firmly packed brown sugar
1/2 C or more caramel topping
2 - 14 oz cans sweetened condensed milk
6 egg yolks
2 t key lime zest
1 C fresh key lime juice
1 1/2 C whipping cream
Preheat oven to 350°. Bake pecans in single layer in a shallow pan for 8-10 minutes stirring halfway through.
Stir graham cracker crumbs, butter, brown sugar and 1/2 C toasted pecans. Press on bottom and up the sides of a 10" pie plate or 2 smaller pie plates. Bake at 350° for 10-12 minutes. Remove to wire wrack and cool for about 45 minutes.
Sprinkle remaining toasted pecans over bottom of crust then drizzle caramel over pecans.
Whisk together sweetened condensed milk, yolks, zest and juice. Gently pour into crust. Bake at 350° for 20-25 minutes. Cool completely on wire rack, about an hour. Then cover and chill for 4 hours.
Beat whipping cream at high speed until foamy and gradually add powdered sugar, beating until soft peaks form. Spread over pie.