Eggless Key Lime Pie

How to make the best Key Lime Pie recipe at home crafted with a graham cracker pie crust and a layer of egg-free lemon filling made with Florida Keys limes juice and sweetened condensed milk, topped with a homemade whipped cream topping.

Jump to:

• Why you'll love this recipe
• Ingredients you need
• How to Make Key Lime Pie with Condensed Milk
• Serving Suggestions
• Tips for this recipe
• Storage instructions
• Variations & Substitutions
• Recipe Questions
• More Pie Recipes
• Eggless Key Lime Pie

Unlike the traditional key lime pie made with pie crust and egg yolks, this easy key lime pie features a delightful blend of sweetened condensed milk, sour cream, and fresh key limes.

Instead of Italian meringue, it's topped with a light and fluffy whipped cream, adding a perfect touch to this zesty lemon dessert.

Its creamy filling resembles the texture of my no-bake lemon cream pie recipe, with a delightful cheesecake-like consistency. Think of it as akin to the lemon curd in a lemon meringue pie or in this French lemon curd tart, but with a milder intensity.

Craving for more lemony desserts? Give these a try : Lemon poppy seed pound cake, Lemon pound cake with sugar glaze ,Lemon Meringue Tartlets, Lemon curd cupcakes, Lemon Muffins, Lemon poppy seed muffins, Lemon bundt cake

Ingredients you need

You need these ingredients to make this easy egg-free key lime pie:

• Crunchy crust base: Made from graham crackers and melted unsalted butter.
• Key lime pie filling: Sweetened condensed milk, fresh key lime zest and key lime juice (or use only bottled key lime juice), and sour cream or cream cheese.
• Whipped topping: Heawy cream and powdered sugar.

How to Make Key Lime Pie with Condensed Milk

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Graham cracker crust

• Blend the graham cracker cookies in a food processor until they are a fine powder.
• Melt butter in a saucepan or in the microwave.
• Mix graham cracker crumbs and melted butter in a medium bowl with a wooden spoon.
• Pour this crumb mixture into the pie plate and press well with the bottom of a glass to form the bottom of the pie pan.
• Bake at 350°F / 180°C for 7 to 10 minutes.
• Let the cookie crust cool to room temperature.
• Then place the pie pan in the fridge while preparing the lemon filling.

Lemon filling

• Whisk together with a hand whisk or an electric mixer sweetened condensed milk, sour cream, lime juice and lime zest in a large bowl until smooth.
• Pour the key lime pie filling into the prepared graham cracker crust and smooth the top with an angled spatula.
• Bake for about 15 to 20 minutes until the cream is firm.
• Let the key lime pie cool completely to room temperature before placing in the refrigerator for at least 3 hours or let sit in the fridge overnight.

Whipped cream

• Place the heavy cream and powdered sugar in a bowl and beat with an electric whisk at medium speed for about 5 minutes. Until you obtain a firm whipped cream.
• Put the whipped cream in a pastry bag fitted with a piping bag.
• Decorate the top of the chilled pie by forming swirls.
• Add extra lime slices and lime zest and serve cold.

Serving Suggestions

• Whipped Cream: Serve each slice with a dollop of freshly whipped cream for a creamy contrast to the tangy lime flavor.
• Fresh Berries: Accompany the pie with a side of mixed berries like strawberries, raspberries, or blueberries for a burst of sweetness.
• Coconut Flakes: Toasted coconut flakes sprinkled on top of the pie or around the plate can add a tropical twist to the dessert.
• Vanilla Ice Cream: For a decadent treat, serve each slice with a scoop of creamy vanilla ice cream alongside the pie.
• Chocolate Drizzle: For a unique flavor combination, drizzle chocolate sauce lightly over each slice before serving.

Storage instructions

In the fridge: Keylime pie can only be stored in the refrigerator for 3-4 days under plastic wrap or in a storage box.

In the freezer: You can store the key lime pie in the freezer covered with plastic wrap for up to 3 months.

Recipe Questions

Can I use regular limes instead of key limes?

Yes, you can use regular limes if key limes are not available. While key limes have a slightly different flavor profile, regular limes will work just fine in this recipe.

How can I ensure my pie sets properly without eggs?

The filling of this eggless key lime pie relies on the acidity of the lime juice and the thickening properties of ingredients like condensed milk and cornstarch. Make sure to cook the filling until it thickens and holds its shape when cooled.

Can I make this lime tart ahead of time?

Yes, you can prepare the pie ahead of time and store it in the refrigerator. In fact, allowing the pie to chill for a few hours or overnight will enhance the flavor and texture.

More Pie Recipes

I hope you love this condensed milk key lime pie. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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