Key lime pie recipe made with a buttery graham cracker crust, a creamy condensed milk lime filling without eggs, and a light whipped cream topping.
This key lime pie is an easy, homemade version with a crisp graham cracker crust and a smooth, tangy lime filling made without eggs.
It’s creamy, fresh, and perfectly balanced between sweet and citrusy.
Made with sweetened condensed milk, real lime juice, and sour cream, this pie sets beautifully in the fridge and delivers the classic key lime pie flavor with a lighter, fuss-free approach
Why you'll love this recipe
- No eggs needed - Creamy filling that sets naturally, no tempering or guesswork.
- Bright lime flavor - Fresh, tangy, and not overly sweet.
- Make-ahead friendly - Perfect to prepare in advance and chill overnight.
Ingredients you need
- Graham crackers
- Unsalted butter, melted
- Sweetened condensed milk
- Key lime juice (fresh or bottled)
- Key lime zest
- Sour cream or cream cheese
- Heavy cream, cold
- Powdered sugar
Tips for the Best Key Lime Pie
- Use cold heavy cream for a stable whipped topping
- Taste the filling before chilling and adjust lime juice if needed
- Fresh lime zest boosts flavor even if you use bottled juice
- Press the crust firmly to avoid crumbling when slicing
- Chill the pie long enough for clean, neat slices
How to Make Key Lime Pie
- Make the crust: Mix graham cracker crumbs with melted butter, press firmly into a pie dish, and bake for 7–10 minutes until lightly set. Let cool completely.
- Make the filling: Whisk condensed milk, lime juice, lime zest, and sour cream until smooth.
- Assemble: Pour the filling over the crust and smooth the top.
- Chill: Refrigerate at least 6 hours, preferably overnight, until set.
- Top & serve: Whip heavy cream with powdered sugar, spread or pipe on top, then serve cold.
Serving Suggestions
- Serve chilled with extra whipped cream on top
- Garnish with lime zest or lime slices for a fresh finish
- Pair with fresh berries for a light contrast
- Perfect as a summer dessert after a light meal
Storage
- Fridge: Store covered for up to 3–4 days
- Freezer: Freeze without whipped cream up to 2 months, thaw overnight in the fridge
Recipe Variations
- No-bake key lime pie: Skip baking the crust and chill it instead
- Regular lime version: Use Persian limes if key limes aren’t available
- Cream cheese filling: Replace sour cream with cream cheese for a thicker texture
- Mini key lime pies: Make individual portions in small jars or tart shells
- Coconut twist: Add a little coconut cream to the filling
Recipe Questions
Can I make key lime pie without eggs?
Yes. The acidity of lime juice thickens the condensed milk, so eggs are not required.
How long does key lime pie need to chill?
At least 6 hours, but overnight gives the best texture.
Can I use bottled key lime juice?
Yes. Bottled key lime juice works well if fresh key limes aren’t available.
Why is my key lime pie too soft?
It likely needs more chilling time or slightly less lime juice next time.
More Lemon Pie Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Easy Key Lime Pie (No Eggs)
- Total Time: 50 minutes
- Yield: 12 parts
Description
Easy key lime pie made with a buttery graham cracker crust and a smooth, tangy lime filling prepared with sweetened condensed milk and fresh lime juice. Finished with a light whipped cream topping.
For a 9-inch / 22 cm pie pan – 10 to 12 slices.
Ingredients
Graham cracker crust
- 250 g graham crackers
- 125 g unsalted butter, melted
Key lime filling
- 794 g sweetened condensed milk (2 × 14 oz cans)
- 120 ml lime juice (about ½ cup)
- 100 g sour cream or cream cheese
- Zest of 1 key lime
Whipped topping
- 200 ml heavy cream, cold (30% fat)
- 2 tbsp powdered sugar
Instructions
Crust
- Preheat the oven to 350°F / 180°C (fan oven).
- Finely crush the graham crackers in a food processor until you get fine crumbs.
- Melt the butter, then mix it with the crumbs until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch / 22 cm pie plate.
- Bake for 7 to 10 minutes, then let cool completely at room temperature.
Key lime filling
- Lower the oven temperature to 320°F / 160°C (fan oven).
- In a large bowl, whisk together the sweetened condensed milk, sour cream, lime juice, and lime zest until smooth.
- Pour the filling into the cooled crust and smooth the top.
- Bake for 15 to 20 minutes, just until the filling is set.
- Let cool at room temperature for 20 minutes, then refrigerate for at least 3 hours.
Whipped cream
- Whip the cold heavy cream with powdered sugar until firm peaks form.
- Pipe or spread the whipped cream over the chilled pie.
- Finish with extra lime zest before serving.
Notes
Storage: Store the key lime pie covered in the refrigerator for up to 3 days.
Tips:
- Use a kitchen scale for best results instead of relying on cup measurements
- Fresh lime juice gives the best flavor, but bottled key lime juice also works
- Do not overbake the filling, it should be just set and still creamy
- Chill the pie well before slicing for clean slices
- Whip the cream just before serving for the best texture
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: cake, Dessert, pie
- Cuisine: american
Nutrition
- Calories: 457
- Sugar: 43
- Sodium: 309
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 55
- Fiber: 1
- Protein: 7
- Cholesterol: 72
Lola
Great recipe, the filling is creamy and not too tangy just the way I like it, thanks again for sharing.