This Triple Decker Key Lime Pie is a delightful dessert that combines the tartness of key lime with the sweetness of cream and a cinnamon-infused graham cracker crust. Each layer offers a unique texture and flavor, making it a standout treat for any occasion.

Why I Love This Recipe

I appreciate this recipe for its harmonious blend of flavors and textures. The cinnamon brown sugar crust adds a warm, spiced base that complements the tangy key lime layers. The baked custard provides a rich, creamy center, while the chilled cream cheese layer adds a smooth contrast. Topping it all off with key lime whipped cream brings a light, airy finish that ties the dessert together beautifully.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cinnamon Brown Sugar Crust:

2 ½ cups graham cracker crumbs
¼ cup dark brown sugar
1 teaspoon cinnamon
1 stick melted butter
1–2 tablespoons egg whites, room temperature

Baked Layer:

2 (14-ounce) cans sweetened condensed milk
1 cup key lime juice
8 egg yolks, room temperature
½ cup sour cream, room temperature

Chilled Layer:

8 ounces cream cheese, softened
½ cup sweetened condensed milk
¼ cup key lime juice
¼ cup sour cream, room temperature
2 tablespoons granulated sugar

Whipped Layer:

1 ½ cups heavy cream, very cold
2 tablespoons sugar
2 tablespoons key lime juice

Directions

Prepare the Pan:
I line the bottom of a 9-inch springform pan with parchment paper and secure it by closing the ring around it. Trimming the excess parchment ensures a neat finish. Wrapping the outside of the pan with aluminum foil helps prevent any leakage during baking.
Make the Crust:
In a large bowl, I combine the graham cracker crumbs, dark brown sugar, and cinnamon. Creating a well in the center, I pour in the melted butter and mix until the crumbs are evenly moistened. Adding the egg whites, I mix quickly to prevent drying out. Pressing the mixture into the bottom and up the sides of the prepared pan, I use the bottom of a glass to ensure a firm, even crust. I bake it at 350°F (175°C) for 15 minutes.
Prepare the Baked Layer:
While the crust bakes, I whisk the egg yolks in a large bowl until creamy. Adding the sweetened condensed milk, I continue whisking until well blended. Incorporating the room-temperature sour cream, I mix until smooth. Finally, I add the key lime juice, noticing the mixture thickening slightly. Pouring this over the warm crust, I bake it at 350°F (175°C) for 20 minutes until set. I allow it to cool completely before proceeding.
Prepare the Chilled Layer:
In a mixing bowl, I cream the softened cream cheese and granulated sugar until fluffy. Adding the room-temperature sour cream, I mix until smooth. Incorporating the sweetened condensed milk and key lime juice, I blend until well combined. Spreading this over the cooled baked layer, I ensure it reaches about ¾ up the sides of the pan, leaving room for the whipped topping. I refrigerate the pie while preparing the final layer.
Prepare the Whipped Layer:
Chilling both the mixing bowl and beaters, I whip the heavy cream until soft peaks form. Adding the sugar, I continue whipping to medium-soft peaks. Gradually incorporating the key lime juice, I mix until the desired consistency is achieved. Spreading this over the chilled layer, I refrigerate the pie for at least 2 hours before serving.

Servings and Timing

This recipe yields approximately 12 servings. The total preparation and cooking time is about 1 hour, with an additional 2 hours of chilling time, making it a 3-hour process from start to finish.

Variations

Crust Alternatives: I sometimes substitute the graham cracker crust with a gingersnap or vanilla wafer crust for a different flavor profile.
Citrus Variations: Using lemon or orange juice instead of key lime offers a new twist on the classic recipe.
Toppings: Garnishing with lime zest, thin lime slices, or even a drizzle of white chocolate adds visual appeal and extra flavor.

Storage and Reheating

I store the pie covered in the refrigerator for up to 3 days. For longer storage, I freeze the pie without the whipped topping, wrapping it tightly in plastic wrap and aluminum foil. To serve, I thaw it in the refrigerator overnight and add fresh whipped cream before serving. Reheating is not recommended, as this dessert is best enjoyed chilled.

FAQs

What size springform pan should I use?

I use a 9-inch springform pan for this recipe. If using a 10-inch pan, the layers will be slightly thinner, but the pie will still be delicious.

Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice can be used, though the flavor will be slightly different. Key lime juice has a unique tartness that gives the pie its distinctive taste.

Can I make this pie ahead of time?

Absolutely. I often prepare the crust and baked layer a day in advance. The chilled and whipped layers can be added the next day, allowing the pie to set properly before serving.

Is it necessary to use room-temperature ingredients?

Yes, using room-temperature ingredients, especially for the sour cream and cream cheese, ensures a smooth, lump-free filling.

Can I use a store-bought crust?

While I prefer making the crust from scratch for the best flavor, a store-bought graham cracker crust can be used in a pinch. Just ensure it's the correct size and pre-bake it according to package instructions.

Conclusion

Creating this Triple Decker Key Lime Pie is a rewarding experience that results in a visually stunning and delicious dessert. Each layer contributes to a harmonious blend of textures and flavors, making it a perfect choice for gatherings or special occasions. I find joy in every step of the process and satisfaction in every bite.

Triple Decker Key Lime Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 3 hours
Yield: 12 servings
Category: Dessert
Method: Baking and Chilling
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A layered key lime pie featuring a cinnamon graham cracker crust, a baked custard lime layer, a smooth cream cheese filling, and a fluffy key lime whipped topping. Perfect for citrus dessert lovers.

Instructions

Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil to prevent leaks.
Mix graham cracker crumbs, brown sugar, and cinnamon in a bowl. Add melted butter and egg whites; mix until moist. Press into pan bottom and sides. Bake for 15 minutes.
In a bowl, whisk egg yolks. Add 2 cans sweetened condensed milk and whisk until blended. Add sour cream and key lime juice; mix until thickened. Pour over warm crust and bake for 20 minutes. Cool completely.
Beat cream cheese and granulated sugar until fluffy. Add sour cream, then sweetened condensed milk and key lime juice. Spread over baked layer and refrigerate.
Whip heavy cream until soft peaks form. Add sugar and then key lime juice gradually. Spread over chilled layer and refrigerate at least 2 hours before serving.