Triple Layer Key Lime Pie
A vibrant and creamy dessert combining the tartness of key lime juice with a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups Graham cracker crumbs Ensure the crumbs are finely ground.
- 1/3 cup Granulated sugar Mix well with crust ingredients to avoid clumping.
- 1/3 cup Melted unsalted butter Melt gently and ensure it's not too hot when mixing.
For the Filling
- 1 can Sweetened condensed milk (14 oz) Use full-fat varieties for best results.
- 1/2 cup Fresh key lime juice Freshly squeezed for best flavor; zest some for extra zest!
- 4 large Egg yolks Ensure no yolk mixes with the whites.
For the Topping
- 1 cup Heavy cream Chill the bowl for easier whipping.
- 1/4 cup Powdered sugar Sift to avoid lumps.
Optional Garnish
- Key lime slices For garnish.
- Additional whipped cream For a beautiful finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press this mixture into the bottom and up the sides of a pie dish. Bake for 10 minutes until lightly golden. Let it cool completely.
Making the Filling
- In a mixing bowl, combine the sweetened condensed milk, fresh key lime juice, and egg yolks. Whisk until smooth and fully combined.
- Pour this mixture into the cooled crust.
Baking the Filling
- Return the pie to the oven and bake for 15 minutes. The filling should be slightly set around the edges but still soft in the center.
- Cool this pie to room temperature before refrigerating.
Whipping the Cream
- In a chilled bowl, pour in the heavy cream and add powdered sugar. Beat with an electric mixer until stiff peaks form, about 2-3 minutes.
Layering the Pie
- Once the pie filling is chilled, spread the whipped cream evenly over the top.
Garnishing and Chilling
- Top your pie with key lime slices or any additional whipped cream.
- Chill in the fridge for at least 2 hours before serving.
Serving
- Slice the pie into wedges and serve with fresh berries or citrus fruits.
Notes
Keep leftovers in the refrigerator for up to 3 days. For long-term storage, freeze uncut pie covered in plastic wrap for up to 2 months.