Stacked Keywest Keylime Pie Recipe
Layered KeyLime pie and cake filling with graham cracker crust topped with whipped cream.
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Ingredients
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Ingredients
Method
Directions
- 1
Make the Graham Cracker Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove and let cool.
- 2
Prepare the Key Lime Filling
In a large bowl, whisk together the eggs, key lime juice, sweetened condensed milk, and vanilla extract until well combined. Pour the mixture over the cooled graham cracker crust. Bake for 15 minutes at 350°F (175°C). Remove and allow to cool completely.
- 3
Make the Key Lime Cake Layer
In a separate bowl, whisk together the flour, baking powder, and remaining 3/4 cup of granulated sugar. In another bowl, mix together the eggs, remaining key lime juice, and lime zest. Gradually add the dry ingredients to the wet ingredients until just combined. Pour the batter into a greased 9-inch cake pan. Bake for 25-30 minutes. Allow to cool before removing from the pan.
- 4
Whip the Cream
In a large mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- 5
Assemble the Pie
Once the key lime filling and cake layer have cooled, layer them by placing the key lime pie filling on top of the graham cracker crust, followed by the key lime cake layer. Spread the whipped cream on top of the cake layer. Chill in the refrigerator for at least 2 hours before serving.
