Triple Layer Key Lime Pie
This delightful Triple Layer Key Lime Pie balances tangy key lime flavor with a creamy texture and stunning visual appeal.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs Can substitute with crushed vanilla wafers or digestive biscuits.
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted Avoid over-melting; just enough to bind the crust.
For the Key Lime Filling
- 14 oz sweetened condensed milk
- 1/2 cup fresh key lime juice Regular lime juice can be used instead, though flavor changes slightly.
- 4 large egg yolks
For the Whipped Cream Topping
- 1 cup heavy cream Whipped coconut cream can be used for a dairy-free option.
- 1/4 cup powdered sugar Do not overbeat; aim for soft peaks.
Optional Garnish
- to taste key lime slices Add for fresh presentation.
- to taste additional whipped cream Use just before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until sandy.
- Press the mixture into the bottom and sides of a pie dish and bake for about 10 minutes.
Prepare the Filling
- In a bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth.
Fill and Bake
- Once the crust is done, allow it to cool slightly, then pour in the key lime filling.
- Return the pie to the oven for 15 minutes, until filling is set but slightly jiggly.
Cool and Whip
- Let the pie cool to room temperature, then refrigerate for at least 2 hours.
- In a chilled bowl, beat the heavy cream with powdered sugar until soft peaks form.
Assemble and Serve
- Spread the whipped cream over the pie and garnish with key lime slices and more whipped cream.
- Slice and serve immediately.
Notes
Add a pinch of sea salt for enhanced flavor. Customize with raspberry puree for a fruity twist.