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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.
Hi!! Love your recipes so much. Wanna make this one for Father’s Day, but don’t know if I’ll have the time to make it the day of. Will the pie hold up overnight if I make it the day before I need it and leave it in the fridge?
Hey Catarina,
Totally, that would be just fine for you to do! I hope you love this recipe, let me know how it turns out! xT
Hi! This looks amazing. I will save this version for when it is more of lime dessert season 😉 Wondering your thoughts on if I were to do a cranberry version for Turkey day. Like boiling the cranberries, blending, push the sieve and the use that as the juice? There are a lot of cranberry curd type recipes, but I like the idea of the condnesed milk, more lemon/key lime pie -ish
Thanks Anne! So sorry, I really have no idea if that would work or not as I have never tested this! Please let me know if you give the recipe a try! xx
This is sooooooooo delicious!!! Our typical grocery store don’t have key limes so I got a pound from central market… they’re soooo tiny! (And that made it more labor intensive) I ended up having to use two more regular sized limes to get to the 3/4 cup of juice, but maybe key limes are normally bigger than what I ended up with?? At any rate, the flavor is amazing and everyone gobbled it up! My uncle doesn’t really eat sweets and he said he wanted this pie for his birthday from now on!
Hi Amber,
Wonderful!! I am so glad to hear that this recipe turned out well for you:) Key limes are pretty small usually! Happy weekend! xx
This recipe looks great! If I wanted to make it a mango key lime pie, should I substitute some of the key lime juice with mango puree?
Hi Victoria,
Thanks so much! Sure, I bet that would work well for you! Let me know how the recipe turns out, I hope you love it! xT
This is the best key lime pie you’ll ever have! Have made it so many times now and it’s always a favourite! Love Love Love!
Hi Alysse,
Happy Friday!!😎 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your review! xT
LOVEE this recipe. I make it every Christmas and now Easter. Super happy to find a key lime that tastes like “old time pie” as me-maw puts it. ❤️
Hi Rachell,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! xT
I’ve made this before and it’s DELICIOUS! I’m just wondering if you know if gluten free graham crackers would work? Would love to make this for company but one person is gluten-free
Hey Tanisha,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! Sure, I don’t see why not! xT
We just devoured this entire thing in one sitting and there weren’t that many of us. One thing to note is that I tried subbing the condensed milk with coconut condensed milk and it was so so good. Tt can definitely be done but needed an extra 20 minutes in the oven.
Hey Aleks,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx
Great recipe! It baked so nicely and I liked the vanilla flavor.
For the crust I used Biscoff cookies instead of graham crackers. And I made coconut whipped cream to go on top.
Hey Anna,
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
I love this recipe! I’ve made it 3 times in 2 weeks. I did make an adjustment that I’ll share because I didn’t have a smaller pie dish. The first time the filling and crust seemed sparse for that pie pan so I doubled the crust recipe part only and continued with the recipe as follows in an 11 inch tart pan. It was beautiful! I slathered the entire top with whipped cream! Yummm!!! Thanks!!
Hey Rosemarie,
Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! xx
Regular lime juice is ok or should i buy key lime juice? Not easy to find. Lol
Hi Elizabeth,
Yes, regular lime juice is okay! I hope you love this recipe, please let me know if you give it a try! xTieghan
Can I make it the night before and have it chill in the fridge?
Hey Taylor,
Sure, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Super late but i did make it and it turned out great! I have been requested to make this every Thanksgiving now 😁
Love to hear this Taylor!! Thanks so much for making the recipe:)
I took this to a luncheon on Sunday and it was devoured! I am going to have to make it again….it was so good, I need more.
Hey Cindy,
Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! xT?
Looks really yummy but 123 calories?
Hi Carole,
That would be per slice, not the whole pie, it’s the estimate that our online calculator gave. Please let me know if you give the recipe a try:) xx
I’m thinking of doubling the ingredients and putting it in a 13 x 9 baking dish for a family gathering. What do you think?
Hi Susan,
Sure, I don’t see why that wouldn’t work for you! Please let me know if you have any other questions! xx
My new summer “go to” dessert especially when entertaining! So easy and amazingly delicious!
Hey there,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
Delicious! Question. Can I substitute the eggs for something else?
Hey Laura! I haven’t ever tried this without eggs before! So sorry! xT