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.