Triple Decker Key Lime Pie
Equipment
- This pan requires a 3 3/8″ deep springform pan.
Ingredients
For the Cinnamon Brown Sugar Crust:
- 2-½ cups graham cracker crumbs
- ¼ cup dark brown sugar
- 1 tsp. cinnamon
- 1 stick butter, melted
- 1 – 2 tbsp. egg whites, room temperature
For the Baked Layer:
- Two 14.0-ounce cans sweetened condensed milk
- 1 cup key lime juice
- 8 egg yolks, room temperature
- ½ cup sour cream, room temperature
For the Chilled Layer:
- 8-ounces cream cheese, softened
- ½ cup sweetened condensed milk
- ¼ cup key lime juice
- ¼ cup sour cream, room temperature
- 2 tbsp. granulated sugar
For the Whipped Layer:
- 1-½ cups heavy cream, very cold
- 2 tbsp. granulated sugar
- 2 tbsp. key lime juice
Instructions
To prepare the crust:
- 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” of the spring form on top of the parchment paper and close to seal around the bottom of the spring form.
- Trim the parchment paper on the outside as close to the pan as possible; this will ensure easily lifting the pie off the bottom of the spring form pan.
- Wrap the outside of the spring form pan in aluminum foil to prevent leakage during baking.
- Next, in a very large bowl, combine and toss the graham crackers, dark brown sugar and cinnamon; make a well in the middle of the dry mixture; start adding the melted butter into the well and, with either a wooden spoon or by hand, incorporate the melted butter into the dry mixture; add butter until the mixture holds together when pinched.
- Add the egg whites to the mixture; mix well.
- Once the egg whites are added, work quickly to move the prepared crust mixture in to the spring form and form the crust; not working quickly could cause the mixture to dry out.
- Working from the bottom of the spring form, move the crust mixture around to cover the bottom first; work the crust mixture up the sides of the spring form all the way to the edge of the ring.
- Use either the bottom of a glass or dry measure cup to press down on the bottom, sides and especially where the bottom of the pan and sides come together; this will help you achieve a nice even and packed crust.
- Place in the pre-heated oven and bake for 10 minutes.
To prepare the baked layer:
- While the crust is baking, add the 8 egg yolks to a large glass bowl.
- Using a wire whisk, whisk the yolks for about a minute or until the yolks look nice and creamy with some air incorporated into them.
- Add the 2 cans of sweetened condensed milk to the mixture and continue to whisk until well blended.
- Add the room temperature ½ cup sour cream to the mixture and whisk; the sour cream, if not at room temperature, will clump.
- Pour the key lime juice into the mixture and continue to whisk; the mixture will begin to slightly thicken; this is the reaction of the acid in the key lime juice and the sweetened condensed milk; whisk the mixture until well blended; the bubbles are fine too.
- Pour this mixture into the crust that is just coming out of the oven and, with either a spatula or the back of a spoon, spread evenly over the bottom of the spring form.
- Place in the pre-heated oven and bake for 20 minutes; the baked layer will set up and be set all the way thru to the center.
- Remove from the oven and cool completely before adding the chilled layer; do not refrigerate until the baked layer has completely cooled or you will introduce moisture to the crust and cause it to separate.
To prepare the chilled layer:
- In a medium bowl, cream the 8 ounces of cream cheese and 2 tablespoons of granulated sugar until fluffy; add the room temperature ¼ cup sour cream; remember cold sour cream will make lumps; mix well.
- Add the ½ cup of sweetened condensed milk and mix well.
- Add the ¼ cup key lime juice and mix well.
- Move to the completely baked and cooled baked layer; use a spatula or spoon to smooth over layer one; be sure to leave room for the key lime whipped topping; the chilled layer should only come up to about ¾ to the top; chill in the refrigerator while preparing the key lime whipped cream.
To prepare the whipped layer:
- To a clean and preferably chilled bowl for mixing, add the whipping cream (I recommend chilling both the bowl and the beaters when making whipped cream); add sugar and whip until you have soft to medium soft peaks; do not whip to stiff peaks; begin adding the key lime juice; this will cause the mixture to thicken; add the key lime juice a little at a time to get the consistency preferred.
- Spread over the pie and refrigerate for a couple of hours before serving.
Notes
The crust and the no bake/chilled layer can be made the day before; finish the day the pie will be served.
Made it for friends, it’s wonderful! Only problem, how many calories are in the pie? My husband ate 1/2 of the pie in a day and a half. I think he was a little carried away.
How deep is the pan supposed to be? Are 9” springforms standard? The baked layer almost filled up the entire pan. With two other layers to go, this doesn’t work.