Cinnamon Brown Sugar Crust
2 1/2 c graham crackers crumbs
1/4 c dark brown sugar
2 t cinnamon or to taste
1 stick melted butter
1 – 2 T eggs whites, room temp
This recipe is for a 9 or 10″ spring form pan. If making in a 9″ pan, just note you will have taller layers. Place parchment paper on the bottom of the spring form pan. Set the “ring” of the spring form on top of the parchment paper and close to seal around the bottom of the spring form. Trim the parchment paper on the outside as close to the pan as you can get. This will ensure that you can lift the pie off the bottom of the spring from pan with ease. Wrap the outside of the spring from pan in aluminum foil to prevent any leakage during baking. A quick note on the construction of the crust. Your kitchen climate will affect the amounts of the liquid you need. If you have a more humid kitchen, you will use less than if you are in a drier climate. If you can pinch the mix together and it stays together, you are ready. The egg whites in this mix, help the crust’s stability and do not effect taste. Preheat oven to 350 F. In a very large bowl, combine and toss the graham crackers, dark brown sugar and cinnamon. Make a well in the middle of the dry mix. Start adding the melted butter into the well and with either a wooden spoon or by hand incorporate the melted butter into the dry mix. Add butter until you can pinch the dry mix together and it will hold together. Add egg whites to the mix and mix well. Once the egg whites are added, you need to work quickly to move the prepared crust mix in to the spring form and form the crust or the mix will start to dry out. Working from the bottom of the spring form, move the crust mix around to cover the bottom first. Work the crust mix up the sides of the spring form all the way to the edge of the ring. Use either the bottom of a glass or dry measure cup to press down on the bottom, sides and especially where the bottom of the pan and sides come together. This will help you achieve a nice even and packed crust. Move to the oven and bake for 15 min. Pour the baked layer into the crust that is just coming out of the oven and with either a spatula or the back of a spoon spread evenly over the bottom of the spring form. Bake in oven for 20 min. The baked layer will set up and be set all the way thru to the center. Remove from oven and cool completely before adding the chilled layer. Do Not refrigerate until the baked layer has completely cooled or you will introduce moisture to the crust and cause it to separate. Move chilled layer to the completely baked and cooled baked layer. Use a spatula or spoon to smooth over layer one. Be sure to leave room for the Key lime whipped topping, the chilled layer should only come up to about 3/4 to the top. Chill in the refrigerator while you make the Key Lime whipped cream. Layer whipped cream onto the pie. If you want to get real fancy, load a pipping bag with a 1D Tip and rosette the top of the pie. Scooping and spreading the key lime whipped cream works just as well! Congratulations! You have assembled the Triple Decker Key Lime Pie: The Sweet IRB Version. Remember to keep this pie very well chilled. Store in a sealed container in the refrigerator for up to a week. Who are we kidding, the pie will not last that long. This recipe makes a very large pie, so if you need to freeze, just flash freeze then wrap in plastic. Store in a sealed container for up to 6 months. Note: If you use fresh key lime, just keep in mind, that the ripeness, tartness and quality of your limes will effect the taste.
Layer 1: The Baked Layer
2 14 oz cans sweetened condensed milk
1 c Nellie and Joe’s Key lime Juice
8 eggs yolks, room temp
1/2 c sour cream, room temp
Add the 8 egg yolks to a large glass bowl. Using a wire whisk, whisk the yolks for about a min. You will want the yolks nice and creamy with some air incorporated into them. No need to break out the mixer for this step. Just some good ole whisking by hand will do. Add sweetened condensed milk to the mix and continue to whisk until well blended. Add the room temp sour cream to the mix and whisk. The sour cream, if not at room temp will clump, so make sure this and all ingredients are at room temp. Pour the key lime juice into the mix and continue to whisk. You will notice that the mix will begin to slightly thicken. This is the reaction of the acid in the key lime juice and the sweetened condensed milk. Whisk the mix until well blended. You will see lots of air bubbles and that’s okay too.
Layer 2: The Chilled Layer (see notes)
8 oz cream cheese, soften
1/2 c sweetened condensed milk
1/4 c Nellie and Joe’s Key lime Juice
1/4 c sour cream, room temp
2 T sugar
Using a mixer (stand or hand), cream the cream cheese and sugar until fluffy. Add the room temp sour cream. Remember cold sour cream will make lumps! Mix well. Add sweetened condensed milk and mix well. Add key lime juice and mix well.
Layer 3: Key Lime Whipped Cream
1 1/2 heavy cream, very cold
2 T sugar
2 T Nellie and Joe’s Key lime Juice
Add whipping cream to a clean and preferably chilled bowl for mixing. (Chill both the bowl and the beaters when making whipped cream.) Add sugar and whip until you have soft to medium soft peaks. Do not whip to stiff peaks. Begin adding the key lime juice, this will cause the mix to thicken. Very much like the reaction in the baked layer. Also, the reason to not mix to stiff peaks because the key lime juice with naturally thicken. Add the key lime juice a little at a time to get the consistency you prefer.