A luscious, three-layered key lime pie featuring a buttery graham cracker crust, rich key lime custard, a creamy no-bake cheesecake layer, and a fluffy whipped topping. This refreshing and indulgent citrus dessert perfectly balances tartness and sweetness, making it an irresistible treat for any occasion.

Why You’ll Love This Recipe

Perfect balance of flavors – The tangy key lime custard pairs beautifully with the creamy cheesecake and airy whipped topping.
Three delightful layers – Each layer brings a unique texture, from the crunchy crust to the velvety filling.
Great for any occasion – Whether it’s a summer gathering or a holiday dessert, this pie is a crowd-pleaser.
Make-ahead friendly – This pie needs to be chilled, making it perfect for preparing in advance.
No-bake cheesecake layer – Adds an extra creamy texture without additional baking time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Melted butter
Sugar

For the key lime custard layer:

Sweetened condensed milk
Key lime juice
Large egg yolks
Lime zest

For the no-bake cheesecake layer:

Cream cheese, softened
Powdered sugar
Vanilla extract
Heavy whipping cream

For the whipped topping:

Heavy whipping cream
Powdered sugar
Vanilla extract
Lime zest (for garnish)

Directions

Prepare the crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into a 9-inch springform pan, covering the bottom and sides. Bake for 8-10 minutes, then allow it to cool completely.
Make the key lime custard layer: In a bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and lime zest. Pour into the cooled crust and bake for 15 minutes until set. Let the custard layer cool completely.
Prepare the no-bake cheesecake layer: Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Spread evenly over the cooled key lime custard layer. Refrigerate for at least 2 hours.
Make the whipped topping: Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Pipe or spread the whipped topping over the cheesecake layer.
Garnish and serve: Sprinkle with lime zest and serve chilled.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes (plus chilling time)
Servings: 8
Calories per serving: 350 kcal

Variations

Graham cracker alternative: Swap graham crackers for digestive biscuits or vanilla wafers for a different crust flavor.
Extra citrus boost: Add a touch of lemon or orange zest to the cheesecake layer for a more complex citrus profile.
Tropical twist: Mix in shredded coconut into the crust for a subtle tropical taste.
Chocolate crust: Use crushed chocolate cookies instead of graham crackers for a chocolate-lime combination.
Meringue topping: Swap the whipped topping for a lightly toasted meringue for a bakery-style finish.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the pie (without the whipped topping) for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: This dessert is best served chilled, so no reheating is needed.

FAQs

How do I know when the key lime custard layer is set?

The custard should have a slight jiggle in the center when gently shaken. It will firm up as it cools.

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

Yes, but key limes have a distinct, more aromatic flavor. If using regular limes, add a little extra zest to enhance the taste.

Can I make this pie in advance?

Yes! This pie is best when made a day ahead, allowing the layers to set properly.

What is the best way to cut clean slices?

Use a sharp knife dipped in warm water and wiped dry before each cut to ensure neat slices.

Can I use a store-bought crust?

Absolutely! A pre-made graham cracker crust can save time.

Is this recipe gluten-free?

No, but you can make it gluten-free by using gluten-free graham crackers.

How can I make this pie less sweet?

Reduce the powdered sugar in the cheesecake layer or add a pinch of salt to balance the sweetness.

Can I use whipped topping instead of homemade whipped cream?

Yes, but homemade whipped cream provides a fresher, richer flavor.

What can I do if my cheesecake layer is too soft?

Make sure the whipped cream is whipped to stiff peaks before folding it into the cream cheese mixture. Also, refrigerate longer if needed.

Can I add food coloring to enhance the lime color?

Yes, a drop or two of green food coloring can enhance the visual appeal, but it is optional.

Conclusion

Triple Decker Key Lime Pie is a refreshing, creamy, and indulgent dessert that brings together the best of key lime pie and cheesecake in one show-stopping treat. With its delightful layers and balanced flavors, it is perfect for special occasions or simply satisfying a citrus dessert craving. Try this recipe today and enjoy a slice of tropical bliss!

Triple Decker Key Lime Pie

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Author: Asma
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (plus chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking & No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press into a 9-inch springform pan, covering the bottom and sides.
- Bake for 8-10 minutes, then let cool.
Make the key lime custard layer
- In a bowl, whisk together sweetened condensed milk, key lime juice, egg yolks, and lime zest.
- Pour into the cooled crust and bake for 15 minutes until set.
- Let cool completely.
Prepare the no-bake cheesecake layer
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold into the cream cheese mixture.
- Spread evenly over the cooled key lime custard layer.
- Refrigerate for at least 2 hours.
Make the whipped topping
- Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Pipe or spread over the cheesecake layer.
Garnish and serve
- Sprinkle with lime zest and serve chilled.

Notes

Use fresh key lime juice for the best flavor.
Make sure each layer is fully set before adding the next to ensure a clean, defined look.
Refrigerate overnight for an even better texture.