Triple Decker Key Lime Pie 

This Triple Decker Key Lime Pie from Cucina De Yung is a showpiece dessert combining creamy, tart, and crunchy textures in every bite. The base is a buttery cinnamon‑brown‑sugar graham cracker crust, followed by a rich baked lime custard, a smooth no‑bake cream cheese lime layer, and crowned with fluffy key lime whipped cream. The result is a beautifully balanced, layered delight that’s simultaneously tangy, sweet, and indulgent. It's perfect for summer celebrations or when you're craving something elegant yet refreshingly bold. While it takes a bit of time and chilling, the payoff is impressive 

Ingredients

Cinnamon Brown Sugar Crust

• 2½ cups graham cracker crumbs
  
  

• ¼ cup dark brown sugar
  
  

• 1 tsp cinnamon
  
  

• 1 stick (½ cup) melted butter
  
  

• 1–2 Tbsp egg whites, room temperature 

Layer 1 – Baked Lime Custard

• 2 (14‑oz) cans sweetened condensed milk
  
  

• 1 cup key lime juice
  
  

• 8 egg yolks, room temperature
  
  

• ½ cup sour cream, room temperature
  
  

Layer 2 – Chilled Cream Cheese Lime

• 8 oz cream cheese, softened
  
  

• ½ cup sweetened condensed milk
  
  

• ¼ cup key lime juice
  
  

• ¼ cup sour cream, room temperature
  
  

• 2 Tbsp granulated sugar
  
  

Layer 3 – Key Lime Whipped Cream

• 1½ cups heavy cream, very cold
  
  

• 2 Tbsp sugar
  
  

• 2 Tbsp key lime juice
  
  

Directions

1. Prep pan & crust: Line a 9″ springform pan with parchment and wrap outside with foil. In a bowl, toss crumbs, brown sugar, and cinnamon. Stir in butter and egg white until it holds when pinched. Press firmly into pan and bake at 350 °F for 15 minutes. Let cool slightly
   
   

2. Bake custard: Whisk egg yolks until creamy, then add condensed milk, sour cream, and lime juice. Pour into crust and bake at 350 °F for another 20 minutes. Cool completely before chilling 

3. Prepare chilled layer: Beat cream cheese and sugar until fluffy, then mix in condensed milk, sour cream, and lime juice. Spread over cooled custard, filling to ~¾ height. Chill in fridge .
   
   

4. Make whipped topping: Beat cream and sugar until soft peaks form, then stream in lime juice until slightly thickened. Spread or pipe on top of pie. Chill for 2+ hours for best texture .
   
   

5. Serve: Slice with a hot, dry knife for clean cuts. Keep refrigerated until serving.
   
   

Nutrients (per slice; makes ~10 slices)

• Calories: ~980 kcal
  
  

• Total Fat: ~44 g (Saturated ~30 g)
  
  

• Cholesterol: ~405 mg
  
  

• Sodium: ~508 mg
  
  

• Carbohydrates: ~88 g
  
  

• Fiber: ~1 g
  
  

• Sugars: ~66 g
  
  

• Protein: ~14 g