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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.
Could you make this pie and freeze it? If so, how would you go about that? Thank you in advance. This is a family favorite recipe!
Hey Jamie,
Sure, I would complete the recipe and then freeze in an airtight container. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
This was a very good recipe! I would maybe make the crust on the rim of the pie a little thinner than normal because the gram cracker crust is a little thick. Other that that would totally make this recipe again 🙂
Thank you Cailyn! xTieghan
Delicious! Mine turned out a bit more on the soir side. Would the vanilla powder have helped with that? Nevertheless I still ended up eating my entire slice. I’d make it again. But… the calories are definitely off. My math was roughly 385 calories/slice.
Hey Ashley,
Thanks so much for giving the recipe a try! I am sorry yours was sour, it could have been the limes! Let me know if you have any other questions! xTieghan
This looks incredible. I’d love to know more about your pie pan. Thank you!
Hey Catherine,
So sorry, but I do not have a link for this pie pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Very delicious
I looooved it
Thank you❤️❤️❤️❤️
Thank you so much Beboo! xTieghan
That recipe look AMAZING!!
I want to make it so I have 2 questions
I’m from Israel ? Sooooo
Kosher salt is regular salt ?? Any salt that we have here??
And where I can find here vanilla bean powder or what I can put instead that if I don’t find??
Thank you
Shani
Hey Shani,
Yes kosher salt is regular salt and you can order vanilla bean powder online or just omit it:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Can I use a regular pie dish or does it have to be deep dish?
Hey Lauren,
For this recipe you will want to use a deep dish. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
I made this recipe last night and it was delicious! I used key limes because they’re readily available at my grocery store. The flavor was really nice and balanced, with a good bit of pucker. I’ll definitely be making this again.
That is so great to hear! Thank you for trying this one, Erica! xTieghan
Super easy and a crowd pleaser!
Thank you so much Tyler! xTieghan
My grocery store only had evaporated milk so I used that as a substitute for the condensed milk. The key didn’t fully set and I kept it in the fridge out night. It was still a little runny in the middle.
Thank you so much Ashley! I am really glad this turned out well for you! xTieghan
I made this, except used animal crackers for the crust instead of graham crackers. I also added half a cup of brown sugar to the crust recipe. It came out very delicious! I would recommend maybe 1/2 cup of lime juice instead of 3/4 cup because it was a bit tart for me – but the flavors mellowed out after a few days.
Hi Rose! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan
I’ve made this pie 5 times this summer! Cannot get enough of it and it’s so easy to make!
Thank you so much Maria! I am really glad you have been enjoying this recipe! xTieghan
Hi,
Thank you for sharing this recipe. (Key) Lime Pie is a huge favorite of mine, so I was so pleased to see find this on your site! The flavor is amazing, but I did have a slight issue with filling setting. Do you have any tips? Not sure if I need to adjust my bake time when the filling is added in, or do you recommend waiting for the crust to cool after the initial round of baking *before* the filling is poured in …? Any tips would be appreciated and thanks again for sharing this! 🙂
Hey Jessica,
So sorry you had issues with he filling. I do like to let the crust cool slightly, but also leave it in the fridge for longer if necessary to get it to set. I hope this helps for next time! xTieghan
Hi, what would be a good substitute for Graham crackers? I don’t think we have these in the UK
Hey Claire,
You could use a harder cookie that you have access to, or you could make a pretzel crust. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this Sunday. Easy and turned out very limey which is important. I might try this with lemons too. Good whip cream is
Key.
Thank you so much Gloria!! xTieghan