Triple Decker Key Lime Pie
A luscious and refreshing dessert, this triple decker key lime pie features a crumbly graham cracker crust, creamy filling, and fluffy whipped cream topping, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups crushed graham crackers
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
For the filling
- 4 large egg yolks
- 1 can sweetened condensed milk (14 oz)
- 0.5 cups key lime juice Freshly squeezed preferred
- 0.25 teaspoon salt
For the topping
- 1 cup heavy cream
- 0.25 cups powdered sugar
- to taste Key lime slices and whipped cream for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the crushed graham crackers, melted butter, and sugar until well combined.
- Press this mixture firmly into the bottom of a 9-inch pie pan. Bake for 10 minutes, or until the crust is golden brown. Let it cool completely.
Filling
- In a separate bowl, whisk the egg yolks until light and fluffy, about 2-3 minutes.
- Gradually blend in the sweetened condensed milk, salt, and key lime juice, whisking until the filling is smooth and well combined.
- Carefully pour the filling into the cooled crust.
Baking
- Place the filled pie in the oven and bake for an additional 15 minutes.
- Allow the pie to cool to room temperature before moving it to the refrigerator. Chill for at least 3 hours to help it set.
Topping
- In another bowl, whip the heavy cream with the powdered sugar until stiff peaks form, about 2-4 minutes with an electric mixer on medium-high speed.
- Gently spread the whipped cream over the chilled pie.
Garnishing and Serving
- Finish with fresh key lime slices and additional dollops of whipped cream for a beautiful presentation.
- Slice, serve chilled, and enjoy the delightful flavors!
Notes
For best flavor, use freshly squeezed key lime juice. Store leftovers in an airtight container in the refrigerator for up to 5 days. This pie can also be frozen for up to 2 months.