Triple Decker Key Lime Pie

A showstopper that elevates the classic tart and creamy dessert with an impressive three layers of irresistible goodness. This recipe is perfect for anyone looking to impress guests or simply indulge in a truly spectacular key lime pie experience.

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Prep Time 30

Chilling Time 4

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

For the Crust

1 ½ cups graham cracker crumbs (from about 10-12 full graham crackers)
¼ cup granulated sugar
6 tablespoons unsalted butter melted

For the First Key Lime Layer (Graham Cracker Custard)

2 large egg yolks
½ cup sweetened condensed milk
¼ cup fresh key lime juice (from about 6-8 key limes)
1 teaspoon key lime zest (from about 1 key lime)

For the Second Key Lime Layer (Classic Key Lime Filling)

4 large egg yolks
1 (14 ounce) can sweetened condensed milk
½ cup fresh key lime juice (from about 12-16 key limes)
½ teaspoon key lime zest (from about ½ key lime)

For the Third Key Lime Layer (Creamy Lime Mousse)

1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons fresh key lime juice

For Topping (Optional but Recommended)

Whipped cream or meringue
Lime slices or zest for garnish

Equipment

9-inch pie plate
Medium Bowl
chilled bowl
Electric mixer
Wire rack
Spatula

Method

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Let the crust cool completely.
1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tablespoons unsalted butter
In a medium bowl, whisk together the 2 egg yolks and ½ cup sweetened condensed milk until smooth. Stir in ¼ cup key lime juice and 1 teaspoon key lime zest. Pour this mixture evenly over the cooled graham cracker crust.
2 large egg yolks, ½ cup sweetened condensed milk, ¼ cup fresh key lime juice, 1 teaspoon key lime zest
Carefully place the pie in the preheated oven. Bake for 10-12 minutes, or until the first layer is just set and slightly firm around the edges. Remove from the oven and let it cool for about 15 minutes.
While the first layer cools, prepare the second layer. In a clean medium bowl, whisk together the 4 egg yolks and 1 (14 ounce) can sweetened condensed milk until thoroughly combined. Stir in ½ cup key lime juice and ½ teaspoon key lime zest.
4 large egg yolks, 1 (14 ounce) can sweetened condensed milk, ½ cup fresh key lime juice, ½ teaspoon key lime zest
Gently pour the second key lime mixture over the cooled first layer, ensuring it's spread evenly. Return the pie to the oven and bake for another 12-15 minutes, or until the center is just set. It should have a slight wobble but not be liquid. Remove from the oven and let it cool completely on a wire rack. This will take at least 1 hour.
Once the pie is completely cool, prepare the third layer. In a chilled bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Gently fold in the 2 tablespoons of key lime juice. Be careful not to overmix.
1 cup heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons fresh key lime juice
Carefully spread the creamy lime mousse evenly over the set second layer of the pie. Smooth the top with a spatula.
Cover the pie loosely with plastic wrap, trying not to let it touch the mousse. Refrigerate for at least 4 hours, or preferably overnight, to allow all the layers to firm up and the flavors to meld.
Before serving, top with whipped cream or meringue, if desired, and garnish with lime slices or zest.
Whipped cream or meringue, Lime slices or zest for garnish

Notes

Leftover pie can be stored in the refrigerator for up to 3-4 days. If freezing, freeze before adding topping and wrap tightly. To reheat, thaw in the refrigerator overnight.