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Double Stuffed Vanilla Key Lime Pie…with double the crust too. This is not your average key lime pie, it’s super easy, creamy, and made with an extra amount of tang. The filling is made with just a few simple ingredients, plenty of fresh lime, and a touch of sweet vanilla bean. The crust is thick, buttery, and hinted with cinnamon. Put the two together and you have the most mouthwatering pie. Just sweet enough, incredibly luscious, super creamy, tangy, and swirled with vanilla. Finish with lightly whipped cream and lime zest for a tropical summer pie that everyone will love!

overhead photo of Double Stuffed Vanilla Key Lime Pie with spoon in pie plate

There was once a period of time when I said I would never make key lime pie. It just wasn’t a pie that interested me when I was growing up. I never understood why key lime pie was one of my grandpa’s (and brother Brendan’s) personal favorites. If you’re going to enjoy a slice of pie, why not make it a slice of chocolate chip cookie pie? Yes, that was my thinking as a kid…and really, just until a couple of years ago.

I never got key lime pie, it just seemed weird to me. Limes are for tacos, not pie. I mean, right?

Wrong. Wrong. So very wrong.

Limes can be used in both sweet and savory recipes. And while I can’t say key lime pie is my absolute favorite pie, I will say it’s incredibly delicious. A chilled pie is perfect for low key hot summer nights. Just be sure to add lime zest and an extra dollop of whipped cream!

prep photo of juiced limes

So where did the inspiration come from?

Well, I had two sources of inspiration for this pie.

First and foremost, my sister in law, Lyndsie. Lyndsie has been telling me to make key lime pie since the day I met her. It’s her favorite pie and she has always been annoyed with me that I refused to make it for so many years. So when I told her I was making key lime pie? She just said, “I mean, finally, I’ve only been telling you to make key lime pie since the day I met you”.

And then…she went on to tell me all the things my key lime pie needs to be. The crust needs to be thick. It needs to be not too sweet, extra tangy, and of course, extra creamy. And for the topping? Well, she actually required me to keep it simple. Whipped cream and lime zest only.

I had some interesting topping ideas, but let’s just say that Lyndsie didn’t quite approve. She said, don’t over-mess with key lime pie! It’s good as is, but you can make it better with more crust, more filling, extra lime, and a hint of sweetness.

So, that’s what I did.

My second source of inspiration is my grandpa’s eightieth birthday next week! To celebrate, I thought it would be fun to finally make one of his favorite pies. Yeah, he loves all pie, but he loves Key Lime Pie the most. So happy (early) birthday grandpa! Someday, when traveling is a thing again, I’ll be making this pie for you the very first chance I get.

overhead close up photo of Double Stuffed Vanilla Key Lime Pie

Now, onto the details.

So what’s the most awesome thing I learned about key lime pie…other than the fact that it’s actually really delicious?

That it’s such an EASY pie to make, I’m talking so easy. Just about anyone can make this key lime pie.

Start with your crust. As I mentioned, I made a thick crust using sweet graham crackers, a touch of cinnamon (graham crackers and cinnamon together is my absolute favorite), and salted butter (always salted butter). Then I baked it up in a deep-dish pie plate. All done, super easy. That touch of cinnamon and the use of salted butter are key.

overhead photo of Double Stuffed Vanilla Key Lime Pie slices on serving plates

Now, while the crust is baking, make the key lime filling. I listened to Lynd’s and went with an extra tangy and just sweet enough filling. This means heavy on the lime and lighter on the sweetened condensed milk. Instead of more sugar, I used vanilla to really add a layer of flavor and sweetness to the pie. It’s an unexpected but delicious flavor when paired with the tangy lime.

Then just bake the filling in the crust and in less than thirty minutes you’ll have key lime pie. So easy right? I was shocked this wasn’t a more complicated pie to make, but very pleasantly surprised.

Remember, it’s summer, so simple is the name of the game.

And for serving, whipped cream and just a touch of lime zest. Nothing fancy at all, but sometimes you don’t mess (too much at least) with a classic.

overhead photo of Double Stuffed Vanilla Key Lime Pie

A note on the pie plate.

For my pie plate, I used a deep dish style pie plate. I’m recommending something similar to this glass pie plate or this stoneware pie plate. You need something a bit deeper to fit the thicker crust and thicker filling.

Loving the idea of serving this pie at your next summer picnic or backyard dinner. It’s the perfect tropical pie to end a summer night. And my only other suggestion? Add double the whipped cream. If you have double the key lime pie, you need doubles on the topping too!

Oh and maybe add your favorite fruity cocktail as well. Tropical pie, tropical drink. I’m recommending my creamy coconut lime mojito, or maybe just a fun blackberry margarita.

overhead close up photo of Double Stuffed Vanilla Key Lime Pie slice on plate with fork

Looking for other fun summer pies? Here are a few ideas for you:

Lemon Sugar Coconut Cream Pie

Double Strawberry Pretzel Pie

Peaches and Cream Pretzel Pie

Lastly, if you make this double stuffed vanilla key lime pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Double Stuffed Vanilla Key Lime Pie

Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8
Calories Per Serving: 123 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 350 degrees F.
    2. In a bowl, mix the graham cracker crumbs, cinnamon, and butter until combined. Press the mix into a deep-dish 9-inch pie plate. Transfer to the oven and bake until toasted, about 8 minutes.
    3. Meanwhile, whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, lime zest, lime juice, vanilla, vanilla bean powder (if using), and salt. Whisk to thoroughly combine. Carefully pour the mix into the baked crust.
    4. Transfer to the oven and bake for 13-14 minutes, until just set on top. Let the pie cool slightly, then cover and chill in the fridge until set, at least one hour. Serve the pie topped with whipped cream and additional lime zest.
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  1. 5 stars
    So delicious! My family loves this, and homemade whipped cream is a lovely topping! I will not that I did bake the pie for at least 30 minutes, and it seemed to have needed the extra time. I also wanted to ask if you have another recipe suggestion for the egg whites? A delicious meringue, or another nice light something? Thanks!

    1. Hi Hanah,
      You are going to need the condensed milk for this recipe so I would order some online:) Please let me know if you give the recipe a try, I hope you love it! xx

      1. Hey Hanah,
        Yes, I would just eat within about 4 days of making. Please let me know if you give the recipe a try, I hope you love it! xx

      1. Hey Melissa,
        Yes, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xx

  2. 4 stars
    The post says to use a deep dish pie plate. Not sure why… I made my crust come all the way up the sides of my deep dish pie plate and the filling only came half way up. My pie looked ridiculous but boy did it taste good! I made this one and the coconut cream pie and definitely prefer this pie over that one. I am making it again over the weekend for my son’s “pi day” at school (3/14) but will not be using a deep dish. Regular will be just fine!

    1. Hi Diana,
      Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! I used the deep dish pie plate because of the extra double crust. xx

      1. Hi Hanah,
        Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! xTieghan

      1. Hey Hanah,
        Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan

    1. Hey Chris,
      Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

  3. 5 stars
    i just made this for my fam last night and it was gone by this morning :’) sooo yum. best key lime pie ever

    1. Hey Lily,
      Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan

      1. how do make the crust look so pretty? mine turns out really crumble & thin on the sides of the pie pan and not rounded at all LOL 🤣

        1. Hey Lilly,
          Maybe you need to add some additional butter to the crust, I like to use the bottom of a cup to help form the crust. I hope this helps! xTieghan

  4. Have you ever made this with a crust of saltine crackers? Love the contrast with the sweet filling. Southern living has it on their cover this month!!

    1. Hey Janice,
      I haven’t, but that would be a fun idea! I hope you love the recipe, let me know if you give it a try! xTieghan

    1. Hey Regina,
      Sure, you just need to use GF graham crackers:) I hope you love the recipe, please let me know if you give it a try! xTieghan

  5. 5 stars
    I made this today for a family cookout and it was amazing!! I had some Coco Whip on hand and used that on top and it complimented the pie perfectly! Will 10/10 be making this for every get together I attend!!

    1. Hey Gabi,
      I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

  6. I’m such a fan of this pie recipe! It’s a staple at my house now. You can even bake it into a 9×9 and cut it into little bars or bake them into cupcake tins. So so easy and turns out great every time!

    1. Hey there,
      Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan

    1. Hey Missy,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  7. 5 stars
    Very easy to make and the flavor was perfect! Made it for Pi day on 3/14 and was just so easy. I never knew that sweetened condensed and milk and egg yolks would make such a great custard in so little time.

  8. 5 stars
    I’ve made this recipe 3 times already because my family cannot get enough. We had it for dessert at Thanksgiving and Christmas and it was a wonderful, different addition to the palette. It’s limey and sour and sweet, which is exactly how it should be.

    1. Hey Julie,
      Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan

  9. This looks amazing. Just confused how it’s a double crust/double stuffed when it’s one crust? And one filling? Am I missing something?

    1. Hey Bee,
      It is double stuffed because I use an extra deep pie dish, so extra filling, pretty large pie! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

      1. Should I double the recipe (at least for the limey custard filling) to fill out the double stuffed crust in my deep dish pie plate? Making this tomorrow night for a big birthday!

        1. Hi Corinna,
          This recipe already calls for using a deep dish pie plate, I would follow the recipe as is, no need to double it:) Let me know if you give it a try, I hope it turns out amazing for you! xx