Easy Eggless Key Lime Pie (No Eggs, Sets Perfectly)

This Easy Eggless Key Lime Pie is everything a key lime pie should be — tart, cool, and silky-creamy — made completely without eggs. Most key lime pies lean on raw egg yolks to set, but this one uses sweetened condensed milk, sour cream, and a little cornstarch, so it firms up beautifully and slices clean, no eggs required. After more than a decade of baking egg-free for my own family, this is the pie I trust to come out perfect every single time — and honestly, the only pie I never stress over. It comes together with a handful of simple ingredients and chills overnight, so it’s ready when your people are. If you want a refreshing summer pie that everyone at the table can enjoy, this is the one.

How This Key Lime Pie Sets Without Eggs

Traditional key lime pie relies on raw egg yolks to thicken and set the filling. This eggless version skips them completely and still sets up firm, smooth, and sliceable — here’s exactly how:

• Sweetened condensed milk does the heavy lifting. Its low moisture and high sugar give the filling its rich body.
• The acid in the key lime juice reacts with the condensed milk and naturally thickens it — the same reaction behind classic no-bake key lime pies.
• A small cornstarch-and-water slurry locks everything in during a short bake, so the center sets creamy instead of runny.

The result is the same luscious, tangy pie you remember — no eggs, no raw-egg worry, no compromise.

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For the Filling:

• Sweetened condensed milk — the backbone of an eggless key lime pie. Its low moisture and high sugar give the filling its rich body and help it set without eggs, so use the full-fat version (not evaporated milk — they’re not interchangeable).
• Sour cream — adds tang and a silky, creamy texture. Full-fat plain yogurt works as a 1:1 swap if that’s what you have.
• Cornstarch + cold water — whisked into a quick slurry, this is what locks the filling in during the short bake, so it slices clean instead of running. Don’t skip it.
• Key lime juice — the star. Fresh or bottled both work; if using fresh, zest the limes before you juice them (it’s nearly impossible after). My go-to bottled brand is Nellie & Joe’s, usually shelved near the lemon juice. No key limes? Regular limes work too — honestly, the flavor is very close.

For the Crust:

• Graham cracker crumbs — a homemade graham crust is worth it, but a store-bought crust is a perfectly good shortcut on a busy day.
• Butter — unsalted is best, so you control the salt; if you only have salted, use it and skip the added salt.
• Cinnamon (optional) — a small amount adds a warm background note against the tart lime.
• Salt — kosher or sea salt; if using table salt, cut the amount in half.

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).

Step 1 – Make the Crust

Preheat oven to 350º F (180º 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. Bake for 8 -9 minutes. Remove from the oven and let it cool (about 20-25 minutes). 

PRO TIPS: 1 – 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. 2- I usually let the crust cool on the counter for 8-10 minutes and then pop it into the freezer while I make the filling.

Step 2 – Prepare the Filling

Mix cornstarch and cold water in a small bowl; mix well. Set aside. Whisk together sweetened condensed milk, sour cream, and lime zest in a mixing bowl. Then mix in lime juice and cornstarch mixture until well blended. Set mixture aside to rest for about 5 minutes, allowing time to thicken before pouring into the crust.

Step 3 – Bake

Pour filling into the cooled pie crust and evenly spread. Bake in the preheated oven until barely set, 15 – 18 minutes (the 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; your fingerprint will ruin the smooth and gorgeous top.

Step 4 – Garnish and Serve

I like to add some fresh whipped cream, lime zest, and lime slices.

Storing & Freezing Instructions

Store: Store leftovers in the refrigerator for up to 1 week.

Freeze: Baked and cooled pie freezes well up to 1 month– thaw overnight in the refrigerator. If freezing, do not add whipped cream until you are ready to serve.

Recipe Card

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Originally posted in May 2019, the post content was edited to add more helpful information, with no change to the recipe in August 2023.  And then again in June 2026.