This Easy Eggless Key Lime Pie is perfectly tart, creamy, luscious, and jaw-dropping delicious! Made with just a few ingredients and is perfect for entertaining. The recipe includes step-by-step photos and lots of tips.
All-Time Favorite Key Lime Pie Without Eggs
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 decide 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 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 it 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 can use fresh or bottled key lime juice. If using fresh, 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. My favorite bottled key lime juice is Nellie & Joe’s.
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.
- 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.
3 – Bake
- Pour filling into cooled pie crust and evenly spread.
- Bake in the preheated oven until or 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.
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 a Key lime pie filling without eggs, you will need sweetened condensed milk, sour cream, key lime juice and zest, and a mixture of cornstarch and water, which will help 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 preferred 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 preferred 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; 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
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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, and 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 August 2023.
