Triple Decker Key Lime Pie
A delightful dessert featuring layers of tangy key lime filling, whipped cream, and a crunchy graham cracker crust that will transport you to a sun-soaked beach.
Ingredients
For the crust
- 1/2 cup graham cracker crumbs For the crust
- 1/4 cup unsalted butter (melted) Melted for mixing with crumbs
For the filling
- 2 cups key lime juice
- 1 cup granulated sugar
- 3 large eggs
- 1 can sweetened condensed milk
- 2 zest of limes From two limes
For the cream layer
- 1/2 cup heavy cream Whip until stiff peaks form
- whipped cream (for topping) For serving
- lime slices (for garnish) For presentation
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are fully coated.
- Press the mixture firmly into the bottom of a 9-inch pie dish to form an even layer.
- Bake for 8-10 minutes, or until golden brown. Remove from the oven and let it cool completely.
Make the Key Lime Filling
- In a large mixing bowl, whisk together the eggs and granulated sugar until combined.
- Add the sweetened condensed milk, key lime juice, and lime zest. Mix until smooth and creamy.
- Pour the filling into the cooled crust, spreading it evenly.
Create the Cream Layer
- In another bowl, whip the heavy cream until stiff peaks form.
- Carefully fold the whipped cream into the key lime filling, mixing gently to maintain the airy texture.
- Spread this creamy layer over the filling in the pie crust.
Chill and Garnish
- Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pie to set.
- Once ready to serve, top with additional whipped cream and garnish with lime slices.
Notes
Avoid overbaking the crust, ensure the use of key limes for the best flavor, and be patient with the chilling process to allow the pie to set properly.