Double key lime pie filling and increase from 9" to 10" shell, new baking time?
Since you increased the thickness, you likely need to reduce the baking temperature somewhat (perhaps 25 degrees?) and bake longer. My best guess would be 25-50% longer, but you'll want to just start checking for doneness sometime around the original baking time. It should be mostly set but still a bit jiggly. If the crust is cooking too fast you can also cover the edges with foil to keep it from browning too much or burning.