Triple Decker Key Lime Pie (Print Version)
# Ingredients:
→ Cinnamon Brown Sugar Crust
01 -
2-½ cups graham cracker crumbs
02 -
¼ cup dark brown sugar
03 -
1 tsp. cinnamon
04 -
1 stick butter, melted
05 -
1 – 2 tbsp. egg whites, room temperature
→ Baked Layer
06 -
Two 14.0-ounce cans sweetened condensed milk
07 -
1 cup key lime juice
08 -
8 egg yolks, room temperature
09 -
½ cup sour cream, room temperature
→ Chilled Layer
10 -
8-ounces cream cheese, softened
11 -
½ cup sweetened condensed milk
12 -
¼ cup key lime juice
13 -
¼ cup sour cream, room temperature
14 -
2 tbsp. granulated sugar
→ Whipped Layer
15 -
1-½ cups heavy cream, very cold
16 -
2 tbsp. granulated sugar
17 -
2 tbsp. key lime juice
# Instructions:
01 -
Pre-heat the oven to 350°F. Place parchment paper on the bottom of a 9-inch (3 3/8" deep) springform pan, set the ring on top of the parchment and close to seal. Trim excess parchment paper and wrap the outside of the pan in aluminum foil to prevent leakage.
02 -
In a large bowl, combine graham crackers, dark brown sugar and cinnamon. Make a well in the center, add the melted butter and incorporate until the mixture holds together when pinched. Add egg whites and mix well.
03 -
Working quickly, press the mixture into the springform pan, starting with the bottom and working up the sides to the edge. Use the bottom of a glass or measuring cup to pack the crust evenly, especially where the bottom and sides meet. Bake for 10 minutes.
04 -
While the crust bakes, whisk egg yolks in a large glass bowl for about a minute until creamy. Add sweetened condensed milk and whisk until well blended. Incorporate room temperature sour cream, then pour in key lime juice and continue whisking until the mixture begins to thicken.
05 -
Pour the mixture into the baked crust, spread evenly, and bake for 20 minutes until set throughout. Remove from oven and cool completely before adding the next layer. Do not refrigerate until fully cooled to prevent moisture from affecting the crust.
06 -
In a medium bowl, cream the softened cream cheese with granulated sugar until fluffy. Add room temperature sour cream and mix well. Incorporate sweetened condensed milk, followed by key lime juice, mixing thoroughly after each addition.
07 -
Spread the mixture over the cooled baked layer, leaving about ¼ of space at the top for the whipped topping. Refrigerate while preparing the final layer.
08 -
In a chilled bowl with chilled beaters, whip the cold heavy cream with sugar until soft to medium peaks form. Gradually add key lime juice, which will thicken the mixture. Add the juice gradually to achieve desired consistency.
09 -
Spread the key lime whipped cream over the chilled layer and refrigerate for at least 2 hours before serving.
# Notes:
01 -
Ensure all dairy ingredients for the filling layers are at room temperature to prevent lumps in the mixture.
02 -
Chilling both the bowl and beaters before making the whipped topping will help achieve better volume.
03 -
Allow the pie to set in the refrigerator for at least 2 hours before serving for the best texture and flavor development.