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:
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.
Why you'll love this recipe
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.

Tips for this recipe
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.
Variations & Substitutions
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!
Print
Eggless Key Lime Pie
- Total Time: 50 minutes
- Yield: 12 parts
Description
Easy Key lime pie recipe, made with a graham cracker crust and lemon filling made with condensed milk and lime juice (9 inch/ 22 cm pie plate - 10 - 12 slices)
Ingredients
Bottom crust
- 250 g Graham crackers
- 125 g Butter - unsalted and melted
Lemon Filling
- 794 g ( 2 x 14 oz) Sweetened condensed milk - 2 cans
- 120 ml ( ½ cup) Lime juice
- 100 g (⅓ cup) Sour cream - or cream cheese
- 1 zest key lime
Whipped topping
- 200 ml (¾ cup) Heavy cream - Full fat 30% and cold
- 2 tbsp powdered sugar - icing sugar
Instructions
Crust :
- Preheat the oven to 350°F / 180°C with the fan oven.
- Start by finely mixing the graham crackers in a food processor until you have a fine crumbs.
- Melt the soft butter in a saucepan over medium heat or in the microwave.
- Mix together the melted butter and cracker crumbs in a medium bowl with a wooden spoon until the crumbs have soaked into the butter.
- Pour this crumbs mixture into a 9-inch diameter pie plate and press down with your hands or with the back of a tablespoon to form the pie crust.
- Bake for about 7 - 10 minutes, then let cool completely to room temperature.
Lemon filling :
- Preheat the oven to 320°F / 160°C fan oven.
- Place the sweetened condensed milk with the sour cream, lime juice and zest in a large bowl and mix with a whisk until you have a smooth cream.
- Pour this mixture into the pie plate containing the prepared graham cracker crumbs and smooth the top with an angled spatula.
- Bake for about 15-20 minutes until the cream firms up.
- Let the pie cool at room temperature for about 20 minutes before placing the pie in the refrigerator for at least 3 hours.
Whipped cream :
- Place the cold heavy cream with the powdered sugar in a medium bowl and beat with an electric mixer at medium speed for about 5 minutes. Until you obtain a firm whipped cream.
- Fill a pastry bag fitted with a star tip with whipped cream and decorate the top of the tart.
- Add extra lime zest and enjoy.
Notes
Storage: 3 to 4 days in the refrigerator under a cling film and up to 3 months in the freezer.
For a lime tart with a thinner layer of filling, divide the quantities by 2.
- 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
Great recipe, the filling is creamy and not too tangy just the way I like it, thanks again for sharing.