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-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 -
Preheat the oven to 175°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper and secure the ring around it. Trim the excess parchment and wrap the exterior of the pan with aluminum foil. Combine graham cracker crumbs, dark brown sugar, and cinnamon in a large bowl. Create a well, add melted butter, and mix until the mixture holds together when pinched. Stir in egg whites and quickly press the mixture into the bottom and up the sides of the pan. Use a glass or measuring cup to pack the crust evenly. Bake for 10 minutes.
02 -
Whisk egg yolks in a bowl until creamy. Gradually mix in sweetened condensed milk, sour cream, and key lime juice. Pour over the baked crust and spread evenly. Bake at 175°C (350°F) for 20 minutes until set. Cool the pie completely before proceeding.
03 -
Cream the softened cream cheese and granulated sugar until fluffy. Mix in sour cream, sweetened condensed milk, and key lime juice. Spread the mixture over the cooled baked layer, leaving room for the whipped topping. Chill in the refrigerator.
04 -
Chill a mixing bowl and beaters. Whip heavy cream and sugar to soft peaks. Gradually add key lime juice, whipping until the desired consistency is reached. Spread over the pie. Refrigerate for several hours before serving.
# Notes:
01 -
The crust and chilled layer can be prepared a day ahead, but finish the whipped topping on the serving day.