Double Stuffed Vanilla Key Lime Pie.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Double Stuffed Vanilla Key Lime Pie
Super easy, creamy, double-crusted, and made with an extra amount of tang. A tropical summer pie that everyone will love!
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.
Our Favorite Recipes
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas.
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
Coconut whipped cream would be amazing with this!!
Yes! Thank you Michelle! 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
Lovely. Can’t wait to try.Key lime pie is a favorite.
I hope you love this Joyce!! Thank you so much! 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
I LOVE key lime pie! i cant wait to make this . GOD BLESS!
I hope you love this recipe, Clare! Thank you!! 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
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
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
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
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
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
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
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
perfect for this heatwave!
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
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
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
Please, please clear up the issue on which limes to use!
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
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
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
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
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
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
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
Amazing! We made this for a birthday celebration and it was SO good. Will definitely be making again!
Thank you so much Natasha! 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
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
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
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
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
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
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
Excellent! Made it following the recipe. Turned out so well. A definite ‘keeper’!
Amazing! Thank you! 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
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
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
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
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 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
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
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
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
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
An you sub limes for lemons and do quantities change?
Hey Bettina,
I would use the same amount of lemon juice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! Another wonderful recipe:) the calories are definitely way off though, with condensed milk alone there would already be more cals than that lol.
Thank you Anya! I will double check! xTieghan
Looks delicious! Do you think this could be made in a cupcake tin for mini pies?
Hey Jessica,
Sure, sounds like a fun idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m making this tonight and the vanilla bean powder you linked through amazon was for vanilla powder…not vanilla bean. Do you think it would make a difference? I’m considering leaving it out. Still excited to try this!
Hey Mandy,
The vanilla bean powder is optional so you can certainly leave it out. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tonight was my first time making key lime pie and I am SO glad that I decided to follow your recipe!!!! It was quick, easy, and my whole family absolutely loved it! The tart flavor combined with the vanilla and cinnamon twist was to die for!! Thank you for another great treat—we all love your recipes!!! Xoxo
Thank you so much Kat!! I am really glad this turned out so amazing for you!! xTieghan
Decided to make this recipe on a whim because I had a bunch of limes and wasn’t sure what to do with them. Honestly, I haven’t made a homemade key lime pie before, but this is AMAZING. I love the addition of cinnamon to the crust and vanilla to the filling. This recipe is so delicious – I wouldn’t change a thing (or the name…). Can’t wait to share it with others!
So amazing!! I am really glad you enjoyed this one and I hope others do as well when you are able to share it!! Thank you Chelsea! xTieghan
Hey Tieghan,
Oh my goodness this was amazing!! You’ve outdone yourself this may be my new favorite dessert. It was really easy to make and so delicious!! I am thinking of making it again as I like to share. I shared a piece with two friends. I’ll let you know what they say. The sweetened condensed milk was a genius idea if I may say so. I like how its sweet and creamy but also tangy like a real key lime flavor. Its a perfect combination all the ingredients work so well together. I couldn’t find Vanilla Powder and to be completely honest I wouldn’t know where to look. When I make it again would u recommend I use that powder if I can find it?? Your blog has become my favorite go to for recipe hands down!! Your photography has me hooked you do a great job!! Also, the stories that go with each recipe makes it feel like were in the kitchen with you. I love it all thank you!!! 🙂
Hey Mike,
Thanks so much for trying the recipe, I am so glad it was a hit! If you would like to use vanilla bean powder for next time here is the link for the one I use. https://shopstyle.it/l/bj6A6 Please let me know if you have any other questions! xTieghan
Seeing a lot of bizarrely combative regional feedback in the comments. Relax, people. It’s not that serious. Are you going to crash vegan cheesecake recipe comment sections complaining that they can’t call it cheesecake? It’s a delicious, FREE recipe. Get over yourselves. Phew, rant over.
ANYWAY, this was incredible, and we loved it. Thank you *so* much for this amazing recipe!
Hi Marcus! I am so glad this turned out so amazing for you!! Thank you so much for trying it! xTieghan
I made this pie and it was AMAZING! When I went to the store, the store actually had key limes so I used those instead to try and it worked great! I am sure normal limes would taste great too. LOVED this recipe, already planning when I will make again.
Yes so happy you hear that, Ally! Thank you! xTieghan
So I made this exactly as the recipe says and it was really delicious! Love the fresh “lime-i-ness” of this filling. The second time I doubled the filling and used a spring form pan. Really lovely and doubles up the amazing filling!!
This is my go to summer pie!!
Thank you so much Susan!! I am so glad this turned out so well for you! xTieghan
If you’re jonesing for the “key lime” experience – King Arthur Flour in Vermont carries Key Lime Juice! I bought some and plan to make the pie this week 🙂 https://shop.kingarthurbaking.com/items/floribbean-key-lime-juice-12-oz
Thank you Sam! I hope you love this recipe! xTieghan
The best key lime pie and super easy to throw together 😉
Thank you so much Brittany! xTieghan
This is a silly question, but what do you use to get the zest in those cute curls? I usually use a microplane to zest, so it never looks like nice 😉
Hey,
Lol not silly at all, so I thinly slice the zest and then I twist them by hand:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
H! I am planing to make this tomorrow for a small dinner party… can’t wait to taste it!
One question… I don’t have access to prepared/boxed graham cracker crumbs, used for recipes, but I do have good old Nabisco Honey Maid Grahams, that I can easily make into crumbs. Just wondering which you used. I previously substituted one for the other in another recipe and it didn’t come out the same. Thoughts?
Hi Cathee,
Those would be great to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this today! It was delicious!! However, I do not have a deep dish pie pan, and almost bought one to make this. I decided to wing it instead. I followed recipe to a tee, and had too many crumbs for my dish, and I was worried that I would have too much filling too. But that wasn’t the case at all… I hardly had enough to fill the crust!!! In any case, it was delicious!!
Thank you so much for trying this Cathee! I am really glad this turned out so well for you!! 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
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
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
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
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
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
Super easy and a crowd pleaser!
Thank you so much Tyler! 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
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
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
Very delicious
I looooved it
Thank you❤️❤️❤️❤️
Thank you so much Beboo! 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
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 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
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 looks amazing. Just confused how it’s a double crust/double stuffed when it’s one crust? And one filling? Am I missing something?
Hey Bee,
It is double stuffed because I use an extra deep pie dish, so extra filling, pretty large pie! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I’ve made this recipe 3 times already because my family cannot get enough. We had it for dessert at Thanksgiving and Christmas and it was a wonderful, different addition to the palette. It’s limey and sour and sweet, which is exactly how it should be.
Hey Julie,
Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan
Hi I was wondering if there was a way to make this recipe vegan friendly?
Hey Ashley,
I would give this recipe a try: https://dev.halfbakedharvest.com/coconut-lime-tart/#bo-recipe
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Very easy to make and the flavor was perfect! Made it for Pi day on 3/14 and was just so easy. I never knew that sweetened condensed and milk and egg yolks would make such a great custard in so little time.
Hey Erika,
Thanks for making this recipe! I am so glad it was a hit! xTieghan
Made this tonight, and it is soooo good! Super easy and delicious! Thanks for another great recipe!
Hey Missy,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
I’m such a fan of this pie recipe! It’s a staple at my house now. You can even bake it into a 9×9 and cut it into little bars or bake them into cupcake tins. So so easy and turns out great every time!
Hey there,
Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan