Vanilla Bean Key Lime Pie

Indulge in a delightful twist on a beloved classic with our Vanilla-Infused Key Lime Pie. This innovative take on the traditional dessert retains the tangy, refreshing flavors and vibrant acidity that make Key Lime Pie a perennial favorite. However, we’ve elevated it by incorporating rich, aromatic vanilla, adding a layer of visual appeal and depth of flavor that you won’t find in the standard version. The combination of tart lime and smooth vanilla creates a harmonious balance, making each bite a tantalizing experience. Wonderful for any occasion, this Vanilla-Infused Key Lime Pie will impress both traditionalists and adventurous palates alike. Definitely one of the best key lime pie recipes we’ve tried!

  • Medium
  • 30 mins
  • 8 servings
Photo taken from above of a whole key lime pie with flecks of vanilla seeds in the pie and a star like frosting pattern on the top with slivers of lime. Hands are on both sides of the clear pie dish holding the pie. Surrounding the pie is a green spatula, green towel, frosting piping bag, and a green plant. The background in a like orange pink color.
side angle view of a vanilla key lime pie in a clear glass pie dish. The pie has a graham cracker crust and key lime pie filling with flecks of vanilla seeds and lime. On top of the pie is a star frosting pattern with triangular lime slices sticking out. In the background is Rodelle's 16oz Pure Madagascar Bourbon vanilla extract and a white tiled background. The table is a light pink, orange color. In the foreground is a green cloth and a piping bag with frosting. Angled shot showing a slice cut out of the key lime pie to show a creamy yummy pie filling. The key lime pie is in a clear glass pie dish. In the background is a green plant in a white and gray marbled pot. In the foreground is a green towel and piping bag.
Ingredients

For the Crust

  • 10 Whole (150g) graham crackers, or equivalent graham cracker crumbs
  • ½ cup (50g) pecans
  • 1/3 cup (70g) packed light brown sugar
  • 1 stick (113g) unsalted butter, melted

For the Filling

  • 4 (80g) egg yolks
  • 4 tsp. (4g) lime zest
  • 1 Tbsp. (14g) Rodelle Vanilla Paste
  • ½ Tbsp. (7g) Rodelle Uganda Pure Vanilla Extract
  • 1 cup (227g) full-fat Greek yogurt
  • 1 14oz can (396g) sweetened condensed milk
  • ¾ cup (173g) Key lime juice*

For the Whipped Cream Topping

  • 1 ½ cups (340g) heavy whipping cream
  • 1/3 cup (60g) superfine sugar**
  • 1 tsp. (4g) Rodelle Uganda Pure Vanilla Extract
Uses
Occasions
Directions

For the Crust

  1. Preheat oven to 350F.
  2. Pulse graham crackers and pecans in a food processor until a finer consistency, a few larger pieces of pecan is fine.
  3. Pour graham/pecan mixture into a medium bowl; add sugar and melted butter, stir with a fork until completely mixed.
  4. Pat mixture evenly into bottom and sides of a 9in pie pan, using the bottom of a measuring cup or glass to help compact the mixture.
  5. Bake 10 minutes.
  6. Remove from oven and allow to cool.

For the Filling

  1. Whisk together egg yolks, lime zest, vanilla paste, and vanilla extract in a medium bowl.
  2. Whisk in Greek yogurt and sweetened condensed milk until fully combined.
  3. Whisk in lime juice until fully combined.
  4. Pour filling into crust and bake at 350F 15-17 minutes until center is set but the filling still jiggles when moved. Place on cooling rack.
  5. Allow to cool to room temperature before covering and placing in fridge for at least 3 hours, but ideally overnight.
  6. When fully set and ready to serve, decorate with whip cream topping and extra lime zest as desired.
  7. Cut into slices and serve immediately.

For the Topping

  1. Whip cream until soft peaks form.
  2. With mixer running, slowly add sugar until incorporated. Add vanilla. Continue mixing until stiff peaks form.
  3. Use immediately.

*Tips and Variations*

  • *Bottled Key lime juice can be found at most major stores; the same amount of fresh squeezed lime juice can be used instead for a more tart profile, this method will use about 8 standard size limes. Try a blend of the two juices for a unique and personalized profile.
  • **Superfine sugar can be purchased from most stores; granulated sugar can be pulsed in a food processor; or granulated sugar can be used in place of superfine sugar, but the whipped topping may have a slightly more granular texture. We do not recommend using powdered sugar as it is not the same as superfine sugar. If superfine sugar is not available, simply substitute with granulated sugar.
  • ***Use the amount of whipped cream that you prefer, but you may have some remaining.

Notes:

This recipe was prepared for Rodelle by Kaitlin Prindle, part of ADM's culinary team. Photos taken by @edgarmoralesphotography with @gaze.marketing.