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Triple Layer Key Lime Pie Recipe

Triple Layer Key Lime Pie Recipe
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★★★★★

5 from 29 reviews

This Triple Layer Key Lime Pie features a crunchy graham cracker crust, a smooth and creamy cream cheese layer, a tangy and zesty key lime filling, and a fluffy whipped topping. Perfectly balanced in sweetness and tartness, this no-fuss dessert is ideal for warm weather or any occasion that calls for a refreshing pie.

Ingredients

Scale

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cream Cheese Layer

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

For the Key Lime Layer

  • 1 (14 oz) can sweetened condensed milk
  • ½ cup sour cream
  • ½ cup key lime juice (fresh or bottled)
  • Zest of 1 lime

For the Whipped Topping

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Garnish

  • Lime slices or zest
  • Crushed graham crackers

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch pie pan to form the crust. Bake for 8 to 10 minutes until set and golden around the edges. Remove from the oven and allow to cool completely before proceeding.
  2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread this layer evenly over the cooled crust. Refrigerate for 30 minutes to firm up.
  3. Prepare the key lime layer: In another bowl, whisk together the sweetened condensed milk, sour cream, key lime juice, and lime zest until smooth and fully combined. Pour this mixture gently over the chilled cream cheese layer, spreading evenly. Bake the pie at 350°F (175°C) for 10 minutes to set the key lime layer. Remove from oven and allow to cool to room temperature, then refrigerate for at least 3 hours or overnight for best results.
  4. Make the whipped topping: Beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Carefully spread or pipe this whipped topping over the chilled pie, decorating as desired.
  5. Garnish and serve: Add lime slices, lime zest, or extra crushed graham crackers on top for a decorative and flavorful finish. Slice and serve chilled for a refreshing dessert experience.

Notes

  • For a more intense lime flavor, use freshly squeezed key lime juice if available.
  • Make sure the cream cheese is softened to room temperature for easier blending and a smoother layer.
  • The pie is best served chilled and can be stored in the refrigerator for up to 3 days.
  • To avoid weeping of the whipped topping, use cold heavy cream and chill bowls before whipping.
  • Optional: For a gluten-free version, substitute graham crackers with gluten-free graham cracker crumbs.

Nutrition

Keywords: key lime pie, triple layer key lime pie, creamy key lime pie, summer dessert, lime pie recipe, graham cracker crust, whipped topping

Find it online: https://thehungrymason.com/triple-layer-key-lime-pie-recipe/