1 cup fresh Key lime or lime juice 1 1/2 cups whipping cream 1/4 cup plus 2 Tbsp. powdered sugar
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together graham cracker crumbs, next 2 ingredients, and 1/2 cup toasted pecans until blended. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch deep-dish pie plate.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 45 minutes).
Sprinkle remaining 3/4 cup toasted pecans over bottom of crust; drizzle caramel topping over pecans.
Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust.
Bake at 350 degrees for 20 to 25 minutes or until almost set. (The center will not be firm but will set up as it chills.) Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beat until soft peaks form. Dollop or spread over pie.
This swirl bread looks impressive and is as easy as making cinnamon rolls. The dough has a really soft texture, and using fresh Georgia Pecans provide a nice crunch in contrast to the tenderness of the bread.