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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
Servings: 8
Calories Per Serving: 562 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Super easy to make and so delish! Made this yesterday for a date night and it was definitely a hit. Thank you Tieghan!
Thank you for trying this Alex!! xTieghan
Just made this….SO GOOD!! I used half lemons and half limes for the filling because that’s what I had and it turned out perfect. I love everything you do. All of your recipes are so exciting and fun to make! This is a keeper:)
Thank you so much Jessie! xTieghan
Hi there! My fiance has been craving Key Lime Pie recently so I thought I’d go ahead and try your recipe this weekend as it looks so good! I’ve only got a metallic pie dish unfortunately, do you think I should adjust the cooking time or temperature?
Hi Sian,
I think you should be fine following the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey Tieghan – I tried to reply to your reply to me from July 18…
This is the best key lime pie ever! And will be my go-to. We all thought that it has the perfect tangyness, and isn’t too sweet. The meringue worked out really well. Take care!
I am so happy to hear that Michele! Thank you so much for trying it! xTieghan
This recipe is perfect! The pie turned out fantastic, and that crust was unreal. I never thought of cinnamon with limes before, but not only did it taste amazing, the entire house smelled like a scented candle! I did use key lime juice bc I prefer that tartness, but everything else was spot on. Another incredible recipe from Tieghan Gerard!
Thank you so much Jen!! I am so glad you loved this and I hope you continue to love my recipes!! So amazing to hear! xTieghan
whats the size of the baking crust you have used?
Hi Manal,
I used a 9 inch pie dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing and I can’t wait to try it this weekend! Since I don’t have access to key limes, do you recommend using key lime juice? I’ve heard great reviews about Nellie & Joe’s Key West Lime Juice and everyone recommends it for key lime pies.
Hey,
I also don’t have access to key limes so I just used regular limes here and it still tastes amazing! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was very very good. I followed the recipe opting not to use cinnamon (bc cinnamon in key lime pie crust is a sin), and used vanilla bean paste. You can find vanilla bean paste at fresh market and supposedly at Trader Joe’s (I say this bc I’ve never been able to find it in a Trader Joe’s store from the Midwest to DC). Everyone loved the pie, as did I and key lime pie is my absolute favorite.
Thank you so much Kelsey! I am really glad this turned out so well for you! xTieghan
Made this pie this past weekend and it was delicious! My family raved about the crust! It was crumbly (in a good way), buttery and crunchy. I also liked the add addition of cinnamon to the crust, so much so that I added some other spices (nutmeg and cardamom) to the crust. My one critique is I found the filling to be a bit too sweet for taste. Personally I would have preferred more lime juice and zest. Additionally I feel like the vanilla over powered the lime flavor. While I did like the concept of having vanilla in the filling, next time I might skip it. However the crust in this recipe was a true winner!
I am really happy to hear that, Maria!! Thank you so much for trying this recipe! xTieghan
I made this pie last weekend, and while it was overall delicious, the graham cracker crust recipe did not even cover the sides of my deep-dish pie pan. It seemed like the measurements for making the crust were more for a standard pie pan. For reference, my 9” pie pan is 2” deep. I had to double the crust recipe and use another half of that too fill the pan. I followed the recipe exactly. What did I do wrong?
Hey Lisa! I am a little stumped as to why your crust didn’t come up the sides of the pan. Are you sure you had 2 cups of crumbs? When I make this my crust is very thick. Maybe you just have a larger deep dish pie plate than I do? Not sure, but next time, try using 3 cups of crumbs and 1 1/2 sticks (12 tablespoons) butter. That should work well for you! Please let me know if you have any other questions. I am glad you loved this recipe! Thank you!! xTieghan
Excellent! Made it following the recipe. Turned out so well. A definite ‘keeper’!
Amazing! Thank you! xTieghan
I have made this pie twice in the last few days, it has been such a hit with my quarantine crew! So easy to make and so, so yummy!
That is so great to hear! I am really glad you all have been loving this recipe, Rayne! Thank you! xTieghan
I made this recipe for a small birthday gathering this week and it was 90+ degrees in WI. The pie was gone in seconds, a real winner and it was soo easy to make! This is a keeper. I received so many compliments.
Thank you so much Jessica!! I am so happy to hear that! xTieghan
So excited to make this for a special guest coming to dinner. Our friend is gluten free. Can I make this crust as written but with gf graham crackers?? I LOVE your recipes!!
Hey Ashley,
Yes gluten free graham crackers would work well here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I made this and swapped out the sweetened condensed milk for coconut sweetened condensed milk and the pie didn’t set for some reason. I used this brand: Nature’s Charm Sweetened Condensed Coconut Milk, 11.25 Ounces. I did measure out 14 ounces to accommodate for the difference in can size. Do think it didn’t set because of the swap or was there something else I might have done wrong? Thanks!!
Hi Maren,
So sorry the pie did not workout for you. Unfortunately I have never used this brand so I am not sure what the results would be. If you want to swap for coconut condensed milk again I would recommend this:
COCONUT SWEETENED CONDENSED MILK
1 can full-fat coconut milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
Add the coconut milk, sugar and vanilla to a small medium pot. Bring to a low boil and then reduce the heat to a simmer. Simmer on low for 1 hour and 30 minutes to 2 hours. Once the milk has thicken and reduced by half remove from the stove and allow to cool. Pour the milk into a glass jar and store in the fridge until ready to use or up to two weeks. Use in place of 1 (14 ounce) can sweetened condensed milk.
I hope this helps! xTieghan