Step 1

For the crust:

Step 2

In a large bowl add the graham cracker crumbs, powdered sugar, and salt.

Step 3

Add about 7 TBSP melted butter.

Step 4

Mix until combined.

Step 5

If it seems like it needs more butter add the remaining TBSP (mine too the full 8 TBSO).

Step 6

Pour contents into a  6 1/4-Inch Springform pan and press to form a shell. The crust will go very high up the sides…you want this.

Step 7

Bake crust for 15 minutes at 325F.Set aside.

Step 8

For the Key Lime Pie Filling:

Step 9

Whisk sweetened condensed milk with the egg yolks.

Step 10

Whisk in Mascarpone cheese.

Step 11

Stir in whipping cream and lime juice.

Step 12

Stir in 1 to 1 1/2 teaspoons lime zest.

Step 13

Pour into a prepared graham cracker crust and bake at 325° for 35-45 minutes. This is far longer than you would bake a traditional key lime pie but due to it’s thickness it will take much longer.

Step 14

Let cool to room temperate and then put in fridge for 30 minutes.

Step 15

For the Bavarian:

Step 16

Place ¼ cup of the water into a small bowl.

Step 17

Sprinkle gelatin over and let dissolve.

Step 18

In a saucepan, whisk together egg yolks and 1/8 cup granulated sugar. Do not place over heat, yet.

Step 19

Bring remaining water to a boil in a small saucepan.

Step 20

Once boiled, remove from heat.

Step 21

Temper egg/sugar mixture with water, slowly adding the water to the egg/sugar mixture and whisking the whole time.

Step 22

Move to stove top add gelatin and heat and simmer, stirring constantly, until sauce coats the back of a spoon.

Step 23

Place saucepan into a large, heat proof bowl filled with ice. This will help the mixture cool quicker. Watch to make sure the gelatin doesn’t start to set. Once cool, remove from ice bath and set aside.

Step 24

Whip 1 cup heavy cream into stiff peaks. Add the vanilla beans and whip until fully incorporated. Set aside.

Step 25

Whip egg whites and the remaining 1/8 cup granulated sugar until stiff peaks form.

Step 26

Carefully fold the egg whites with the whipped cream.

Step 27

Then fold the mixture into the cooled gelatin mixture.

Step 28

Pour on top of cooled key lime pie layer and smooth with the back of a spoon.

Step 29

Put in fridge covered in plastic wrap to set at least 4 hours.