This Easy Eggless Key Lime Pie is perfectly tart, creamy, luscious, and jaw-dropping delicious! Made with just a few ingredients and perfect for entertaining. The recipe includes step-by-step photos and lots of tips.
Welcome the summer by sharing this Easy Eggless Key Lime Pie with your favorite people.
My family can’t pass on dessert! And this Easy Eggless Key Lime Pie is no exception. It’s an all-time favorite, hands down.
Confession: I usually don’t make pies because every time I have tried, they have turned out not so good (shhh…don’t ask for my apple pie recipe, please) but this one is super easy to make, and comes out perfect every time.
Easy Eggless Key Lime Pie Recipe Highlights
- It’s tart, creamy, smooth, and jaw-dropping delicious!
- The crust is buttery and crunchy.
- Easy to make.
- You just need a few simple ingredients.
- Totally refreshing!
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Crust:
You can totally use a store-bought crust. If you decided to make your own crust, this is what you need:
- Graham cracker crumbs
- Sugar: I used regular white sugar, also known as caster sugar. Feel free to use brown sugar if you prefer.
- Cinnamon: This is optional, but it adds a nice extra layer of flavor.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
For the Filling:
- Cornstarch + Water: This will help the pie to set and be creamy and smooth.
- Sweetened Condensed Milk: Be sure is the full-fat version.
- Sour cream: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
- Key Limes: You will need the zest and juice. Be sure to zest the limes before you squeeze the juice from them, as it’s near impossible to do afterward. If you are using bottled key lime juice, you can use the zest of regular limes.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Crust
- Preheat oven to 350º F (160º C).
- Mix graham cracker crumbs, sugar, cinnamon (if using), salt, and butter in a small bowl.
- Place the crumb mixture into an 8″ – 9.5″ pie pan. Press the crumbs firmly in the bottom of the pan and a little bit up the sides of the pan.
PRO TIP: I like to use a measuring cup to press the crumbs into place. It’s up to you if you want to go all the way up the sides of the pan or not.
- Bake for 8 -9 minutes. Remove from the oven and let it cool (about 20-25 minutes).
PRO TIP: I usually let the crust cool over the counter for 8-10 minutes and then pop it into the freezer while I make the filling.
2 – Prepare the Filling
- Mix cornstarch and cold water in a small bowl; mix well. Set aside.
- In a mixing bowl whisk together sweetened condensed milk, sour cream, and lime zest. Then mix in lime juice and cornstarch mixture until well blended.
- Set mixture aside to rest for about 5 minutes, this allows it time to thicken before pouring into the crust.
3 – Bake
- Pour filling into cooled pie crust and evenly spread.
- Bake in the preheated oven until or until barely set, 15 – 18 minutes (pie should jiggle just slightly).
- Transfer to a rack and let cool completely, then refrigerate overnight.
How to Tell When the Key Lime Pie is Done
Bake the key lime pie until the filling is only slightly jiggly in the center (about 15-20 minutes). To check carefully slightly shake the pie pan and observe the center. It should only be *slightly* jiggly in the center. You want it mostly set. DO NOT touch it or your fingerprint will ruin the smooth and gorgeous top.
4 – Garnish and Serve
I like to add some fresh whipped cream, lime zest, and lime slices.
Frequently Asked Questions
Yes, you can. Just make sure you’re using key lime juice, not regular lime juice. I like to use Nellie and Joe’s 100% Key Lime Juice.
Yes, you can! To make Key lime pie filling without eggs you are going to need sweetened condensed milk, sour cream, key lime juice and zest, and a mixture of cornstarch and water, which will help to make the pie filling smooth and creamy.
Key limes are smaller, contain more seeds, and are milder in taste, they have more of a fruity-tart flavor.
Key limes are the preferred option when making Key lime pie, but if they are not available you use bottled key lime juice. I like the one called Nellie & Joe’s, which is available in most major grocery stores next to the bottled lemon juice.
Key limes are the preferred option when making Key lime pie, but if they are not available you can use regular limes. Both types of limes work perfectly in this recipe. To be honest, they taste very similar, in my opinion.
Yes, you can! But if you have the time, I highly recommend the homemade pie crust.
Eggless key lime pie filling is made with sweetened condensed milk, sour cream, key lime juice and zest, and a mixture of cornstarch and water, which will help to make the pie filling smooth and creamy.
I make Key lime pie crust by mixing 2 cups of graham cracker crumbs, 1/ 4 cup sugar, ¼ teaspoon cinnamon (optional), a pinch of salt, and 4 tablespoons of melted butter in a small bowl. Then, I firmly press the crumbs to the bottom of the pan and a little bit up the sides of the pan.
To check carefully slightly shake the pie pan and observe the center. It should only be *slightly* jiggly in the center. You want it mostly set. DO NOT touch it or your fingerprint will ruin the smooth and gorgeous top.
Extra Tips to Make Eggless Key Lime Pie
Let the pie chill overnight in the refrigerator so it sets up properly before serving.
If using fresh key lime you can simplify the lime juicing process by using a lime squeezer.
Use the piping bag to pipe perfect swirls or whipped cream.
If the pie is going to be at room temperature for an extended period of time, I recommend using stabilized whipped cream, since it will keep its shape for longer. I recommend garnishing your key lime pie just before serving.
Adapt This Recipe for Other Food Allergies
Gluten-Free: Use gluten-free Graham Style Crackers to make the crust.
Dairy-Free: Use dairy-free Sweetened Condensed Coconut Milk, dairy-free sour cream, and dairy-free butter. For baking, my fave dairy-free butters are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
Storing & Freezing Instructions
Store: Store leftovers in the refrigerator for up to 1 week.
Freeze: Baked and cooled pie freeze well up to 1 month– thaw overnight in the refrigerator. If freezing, do not add whipped cream until you are ready to serve.
More Eggless Pie Recipes You’ll Love!
- Eggless Coconut Cream Pie
- Easy Eggless Sweet Potato Pie
- Easy Eggless Candy Ice Cream Pie
- Easy Eggless Pecan Pie
- Easy Eggless Pumpkin Pie
- Browse more recipes…
Easy Eggless Key Lime Pie
Equipment
Ingredients
Crust:
- 1 ½ – 2 cups ( 150 g – 200 g) graham cracker crumbs (1 ½ cups = 150g graham cracker crumbs, about 10-12 full sheets of graham crackers.)
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon cinnamon (optional)
- Pinch of salt
- 4 tablespoons (56 g) unsalted butter, melted
Filling:
- 2 tablespoons ( 20 g) cornstarch
- 2 tablespoons (30 ml) cold water
- 28 oz (2 cans – 794 g) Sweetened Condensed Milk
- ¼ cup ( 120 g) sour cream
- 1 tablespoon lime zest
- ¾ cup (180 ml) key lime juice (fresh or bottled)
To Decorate (optional):
- Whipped Cream
- Thins lime slices, cut in quarters
Instructions
Crust:
- Preheat oven to 350º F (160º C).
- Mix graham cracker crumbs, sugar, cinnamon (if using), salt and butter in a small bowl.
- Place the crumb mixture into an 8" – 9.5" pie pan. Press the crumbs firmly in the bottom of the pan and a little bit up the sides of the pan. Note: I like to use a measuring cup to press the crumbs into place. It’s up to you if you want to go all the way up the sides of the pan or not.
- Bake for 8 -9 minutes. Remove from the oven and let it cool (about 20-25 minutes). Note: I usually let the crust cool over the counter for 8-10 minutes and then pop it into the freezer while I make the filling.
Filling:
- Mix cornstarch and cold water in a small bowl; mix well. Set aside.
- In a mixing bowl whisk together sweetened condensed milk, sour cream, and lime zest. Then mix in lime juice and cornstarch mixture until well blended.
- Set mixture aside to rest for about 5 minutes, this allows it time to thicken before pouring into the crust.
Bake:
- Pour filling into cooled pie crust and evenly spread.
- Bake in the preheated oven until or until barely set, 15 – 18 minutes (pie should jiggle just slightly).
- Transfer to a rack and let cool completely, then refrigerate overnight.
- Serve with sweetened whipped cream and garnish with lime zest and lime slices.
- Let the pie chill overnight in the refrigerator, so it sets up properly before serving.
- To simplify the lime juicing process, I like to use this lime squeezer
- Use the piping bag to pipe perfect swirls or whipped cream.
- If the pie is going to be at room temperature for an extended period of time, I recommend using stabilized whipped cream since it will keep its shape for longer.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in May 2019, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
I accidentally didn’t bake the pie filling and it still worked and was really nice ?_? do you need to bake it? what difference does it make?
Hello Anna! The baking time will help the pie to set better and the flavors to melt together. I recommend baking it, but if you like it like that is totally up to you. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I tried it out and it was awesome 👌
Hello Priya! So glad you enjoyed this, thanks so much for trying my recipe!
I’ve made this recipe about 5 times now and it’s one of the best desserts I’ve ever made! I don’t eat egg and when I found your website, I was thrilled to see someone who doesn’t eat egg. Thank you so much!
Hello Dhruva! It sounds like you nailed it. This one is a BIG favorite here too. Thanks so much for trying my recipe and taking the time to come back and let me know.
Delicious!! I did a blind taste test with my go to recipe (with eggs) and this one, and my family all said this one was better!
Hello Candace – It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
As I was unsure about Tapioca versus cornstarch, I increased the sourcream to 1/2c and mixed the tapioca starch into the lime juice without added water. It was extremely firm. It was a perfect slice and very delicious . I did not add sugar to the lactose free whipped cream as it was a good offset to the sweetness of the condensed milk in the pie. I will absolutely make again. Thank you for your wonderful recipes. They have broadened our egg free choices!!
Hello Christine! It sounds like you nailed it! I am happy you liked it. Thanks so much for trying my recipe and taking the time to come back and let me know.
Looks delicious and am thrilled that it doesn’t contain eggs. May I replace the cornstarch ( given a corn allergy) with Tapioca starch.? If so, is it the same ratio?
Hello Christine! Yes, you may. Tapioca starch is less potent than cornstarch, so you’ll need about 2 tablespoons of tapioca for every 1 tablespoon cornstarch.Thanks for your interest in my recipe. Please come back and let me know how you like it =)
My family ate this whole thing within two days! It was delicious!
Hello Julia! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Does the cornstarch prevent the filling from forming water while it’s stored?
Hello Rebecca! The cornstarch helps to thicken the filling. I have done this pie many times, and it never gets watery. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I have. Add this before but instead of a pie I made it as a slice, gave all of it away to my daughters and they have been nagging for me to make it again. We can’t get keylimes here in Australia so I make it with ordinary limes. Making it again tomorrow.
Hello Karin! So glad you and your family enjoyed this recipe. Thanks so much for your feedback and for trying my recipe.
My husband is a lover of Key Lime Pie so I made this for him (and me I am allergic to eggs). He said this was the best Key Lime Pie he ever had!!! I loved it too. So easy to make and no eggs! I have made it twice now and he is already put the ingredients on next week’s shopping list so I guess he really does love it. It came out looking just like the photos. A big hit! If you love key lime this is the pie for you. 🙂 It was such a good recipe that I took a photo of my pie and shared it on Facebook in my egg allergy group.
Hello Caryn – Wow, what a compliment! I’m so glad you and your family enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Have you ever tried with with cream cheese instead of or in addition to the sour cream?
Hello Nay! I am sorry but I haven’t tested with cream cheese. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Hi! I’m getting ready to make this recipe. However, what do you use to make the lime squeezing easier? Your suggestion was not complete…. thank you!
Hi Oriana!
I’m planning to make this soon. Can you use the same pastry filling for a fruit tart as well? If no, I’m hoping you will post an eggless recipe for fruit tart soon ?
Hello Ramya! The filling for Key Lime pie is different from the filling for fruit tart (pastry cream). I have a very good eggless pastry cream recipe, I will post it soon so stay tuned. Thanks for stopping by =)
Thank you so much. Waiting for your recipe. My husband loves fruit tart. Can’t find a good eggless recipe though
Hello Ramya!! working on it…stay tuned =)
Hello June! Oops…so sorry about that. To simplify the lime juicing process, I like to use a lime squeezer, it makes it a little easier. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made this recipe yesterday and it is amazing!! I am also allergic to eggs and this was my first time trying key lime pie. Thanks son much for sharing your recipes.
Thanks so much, Catherine! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!
This looks so good! I’m allergic to dairy and eggs, so I love that it is eggless. I’m going to try to make it using an alternative to the dairy products you suggested.
Hola Migdalia! So glad you like the look of this recipe. One of my readers used this dairy-free coconut condensed milk (https://amzn.to/2YZg33S – affiliate) and he told it worked great. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?