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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.
This post was originally published on July 14, 2020
perfect for this heatwave!
Technically, this is lime pie, not key lime. Key limes are much smaller and sweeter. They’re a pain to juice but it makes all the difference in the flavor of the pie.
Thank you Janet! I hope you try this one! xTieghan
You do realize that yours is a recipe for Lime Pie, right? Key lime pie is made from Key limes, which are a yellow-green fruit, not the green limes you show in your photos. As a native Floridian I take issue with the revered Key lime being usurped by ordinary limes. The Key lime has a softer, less tart flavor, that works perfectly with the traditional ingredients. Please use true Key limes in your “key lime” pie. Thanks!
Thank you Jacquelyn xTieghan
I’ve never been able to readily find key limes, so use regular limes, and did so with this recipe. Delicious! Perfect treat for summer. I thought I would miss putting sugar into the graham cracker crust but it was excellent! Nicely balanced with the sweet/tart of the pie. So good and SO EASY! Curious about the calories… 123 kcal / slice didn’t seem right; most of my sources state 1/8 pie is approximately 500- 553 kcal (sans the whipped cream). Thoughts?
Hey Betsy! We just use an online calculator and find it to be pretty accurate for the most part. Not sure why you are getting something different! Please let me know if you have any other questions. I so glad you love this recipe! Thank you!! xTieghan
What is vanilla bean powder & where do you find it? This looks amazing, can’t wait to make it!
Hey Michelle,
Vanilla bean powder is made from ground up vanilla beans. You should be able to find it at your local grocery store in the spice aisle. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! I am OBSESSED with your recipes! For the vanilla bean powder, if I have vanilla bean paste, would that be an okay/appropriate substitution? Thanks!
Hi Bridget,
Sure vanilla bean paste would work too! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m looking forward to trying your recipe! I lived in FL for awhile and was convinced by friends there that key lime is a gift to humanity from the taste buds gods, ha!
Bonus tip I learned: use a garlic press to juice key limes!
Haha that is too good! Also, thank. you for the tip! I hope you love this recipe! xTieghan
Looks so pretty. I’m a Florida girl who loves her keylime pie!! Why do you use regular limes instead keylimes in your pie?
Hey Sherri,
I only have access to regular limes, but if you are able to get key limes I would certainly recommend using those! I hope you love the recipe, please let me know if you have any other questions! xTieghan
We’ve lived in Florida for the past 8 years so I’ve made a lot of key lime pies and I totally agree with you about salted butter in the crust but I’ve never thought to put cinnamon in it, I’ll have to try that next time. I also add vanilla to the filling because it seems to pull all the elements together and smooth off the rough edges, but my family doesn’t care for the texture with lime zest, so I just use the juice.
Great photos!
Thank you so much Mary Jo! I hope you are able to this recipe! xTieghan
I LOVE key lime pie! i cant wait to make this . GOD BLESS!
I hope you love this recipe, Clare! Thank you!! xTieghan
I LOOOOOOOVE key lime pie!!! It may be a nostalgia thing for me––my grandparents lived in Florida when I was growing up and had a big key lime tree in their backyard. My grandma would always bake a key lime pie the night we got there and it was the best! I’ve never actually made one myself, but may just have to try your version!
Aw wow that is so sweet! I love that it can bring back good memories for you! I hope you love this version, Emily! Let me know how it turns out for you! xTieghan
Lovely. Can’t wait to try.Key lime pie is a favorite.
I hope you love this Joyce!! Thank you so much! xTieghan
This looks AMAZING! i am going to try it tomorrow. i was wondering where you get your ingredients from as you cant farm everything. and i believe you live in the mountains. Thanks for your time. look forward to hearing more.
Thank you so much Roxi! I am so glad this turned out so well for you! xTieghan
Coconut whipped cream would be amazing with this!!
Yes! Thank you Michelle! xTieghan
Did you use key limes? While i love all things lime, and this pie looks delicious, key limes really do have a distinctive flavor and they seem to be more readily available now.
Hi Lola,
I do not have access to key limes, but if you do I would certainly recommend using them! I hope you love the recipe, please let me know if you have any other questions! xTieghan