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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!
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!
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.
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.
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.
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.
Looking for other fun summer pies? Here are a few ideas for you:
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
Ingredients
- 2 cups graham cracker crumbs
- 3/4 teaspoon ground cinnamon
- 1 stick (8 tablespoons) salted butter, melted
- 4 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon lime zest + 3/4 cup lime juice
- 2 teaspoon vanilla extract
- 1/4 teaspoon vanilla bean powder, (optional)
- 1/4 teaspoon kosher salt
- whipped cream, for serving
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Made this last night and it was delicious and so so easy! Mine took about five minutes longer in the oven than written. I also used regular likes and it was delicious (not sure why others are in a tizzy about calling this a key lime pie). It’s hard to find key limes in CO but fortunately this tasted amazing despite the regular old limes I used
I am so glad this turned out so well for you, Liz!! Thank you so much for trying this! xTieghan
Sounds amazing! Do you think I could make these “mini” in muffin tins? Thanks!
Hi Angelina,
I haven’t tested this, but sounds like a cute and fun idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Seriously delicious and so easy to make. Some creamy delicious and tangy and double crust, what is better than double graham cracker crust, nothing!
Love to hear that! Thank you so much for trying this one! xTieghan
Amazing! We made this for a birthday celebration and it was SO good. Will definitely be making again!
Thank you so much Natasha! xTieghan
Hi! Looking forward to making this pie! Do you think it would be okay to substitute coconut oil for butter?
Thanks!
Hey Lydia,
I haven’t tried this but I am not sure how well it would hold. I hope you love the recipe! xTieghan
Hi Tieghan – the pie looks amazing! I’m going to make it as part of a special supper on Sunday. Have you ever made the pie using the egg whites as meringue instead of topping with whipped cream? I might try that, or freeze the egg whites to use another time. Love your blog, I’ve been following for years!
Hey Michele,
I haven’t tried that, but sounds like a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow! A happy explosion in your mouth ?. I shared with my Floridian neighbors and they said it was the best they have ever had!
Thank you so much Joanne!! xTieghan
Looking forward to making this pie! If I only have a regular pie dish (it doesn’t seem exceptionally deep) do I need to alter the recipe in any way? Thanks!
Hey Ana,
I would follow the recipe as is and use as much of it as you can! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this pie tonight. And wow. I have to say I am not a really good baker and this pie tasted restaurant quality. It’s just soooo good. Once I placed it in the oven to set, I attempted to make the whip cream and noticed there was no recipe here for the whip cream you used with this pie. So i just used a cup of heavy cream and a tablespoon of confectioner’s sugar, which was fine. Perhaps if your whip cream recipe is different, you can post it here. Your pie is quite delicious, Tieghan!! Thank you for this recipe!!! I’ll keep it forever. xoxo
Hi Jackie!! I am so glad this turned out so well for you! Thank you for trying it! xTieghan
I had to make this, it was quick and easy and delicious. First time making a key lime pie and will make this again. Oh that extra thick graham cracker crust was to die for 🙂
Thank you so much Jen!! xTieghan
About how many limes in total were used for this recipe? Can’t wait to make it this weekend!
Hi Jessica,
I used about 6 limes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Please, please clear up the issue on which limes to use!
I have a ceramic emile henry pie pan – will this work?
Hi Mary,
This will definitely work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks absolutely delightful! I will try it for girls night. Where do you get your vanilla bean powder?
Hey Clare,
Here is the link for my vanilla bean powder. https://shopstyle.it/l/bj6A6 I hope you love the recipe, please let me know if you have any other questions! xTieghan
Good morning. Did you clear up the Lime issue? Is this Key Lime Pie or Reg Lime pie?
I will pick up LIMES next trip in but want to be sure I purchase the correct ones. Medically I am extremely limited to citrus, but will make an exception for just one LIME pie, this year. So Thanks. for clearing up the LIME question.
Have a great Wednesday.
Hey!
I do not have access to key limes so I used regular limes, if you are able to get key limes I would recommend using those! I hope you love the recipe, please let me know if you have any other questions! xTieghan