Triple Decker Key Lime Pie
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 spring form 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 1/2 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 1/4 cup of sour cream; remember cold sour cream will make lumps; mix well.
- Add the 1/2 cup of sweetened condensed milk and mix well.
- Add the 1/4 cup of 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 3/4 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.