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.
Loving Summer Desserts? Mini Greek Yogurt Strawberry Cheesecake, Easy 3-Ingredient Key Lime Popsicles and How to Make Eggless Ice Cream are some of my favorite summer dessert recipes to try.
Easy Eggless Key Lime Pie Recipe
Welcome the summer 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.
This Easy Eggless Key Lime Pie is tart, creamy, smooth and jaw-dropping delicious!
Can I make Key lime pie without eggs?
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 mixture of cornstarch and water, which will help to make the pie filling smooth and creamy.
What Is the Difference Between Key Lime Juice and Lime Juice?
Key limes are smaller, contain more seeds and milder in taste, they have more of a fruity-tart flavor.
Do I need key limes to make Key lime pie?
Key limes are the preferred option when making Key lime pie, but if they are not available you can use regular limes. Either type of limes works perfectly in this recipe. To be honest, they taste very similar, in my opinion, so I don’t find it necessary to squeeze 30-40 mini key limes when the regular Persian limes work just as well.
How to make key lime pie crust
I make Key lime pie crust mixing 2 cups of graham cracker crumbs, 1/ 4 cup sugar, ¼ teaspoon cinnamon (optional), pinch salt and 4 tablespoons of melted butter in a small bowl. Then, I firmly press the crumbs in the bottom of the pan and a little bit up the sides of the pan.
Can I Use a Store-Bought Pie Crust?
Yes, you can! But if you have the time, I highly recommend the homemade pie crust.
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.
What Is in Eggless Key Lime Pie Filling.
Eggless key lime pie filling is made with sweetened condensed milk, sour cream, key lime juice and zest and mixture of cornstarch and water, which will help to make the pie filling smooth and creamy.
How to make eggless key lime pie without eggs
Eggless Key Lime Pie starts with delicious Graham Cracker crust. Once the crust has set, I pour my eggless key lime pie filling over the crust and allow it to set in the fridge overnight. Then, I decorate and serve!
How to Tell 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. DO NOT touch it or your fingerprint will ruin the smooth and gorgeous top.
Extra Tips to make eggless key lime pie:
- Don’t use bottled lime juice.
- 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.
LOOKING FOR MORE EGGLESS RECIPES?
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- More recipes…
Easy Eggless Key Lime Pie
Ingredients
Crust:
- 1 ½ – 2 cups graham cracker crumbs (about 9 -10 whole rectangle graham cracker)
- ¼ cup granulated sugar
- ¼ teaspoon cinnamon (optional)
- Pinch of salt
- 4 tablespoons butter, melted
Filling:
- 2 cans (14 oz each) Sweetened Condensed Milk
- ¼ cup sour cream
- 1 tablespoon lime zest
- ¾ cup fresh key lime juice
- 2 tablespoons cornstarch
- 2 tablespoons cold water
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 oven and let it cool (about 20-25 minutes). Note: I usually let the crust cooling 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 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.
- Don’t use bottled lime juice.
- 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
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- 9 Inch Pie Dish
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- Pie Server Cutter
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- Pie carrier
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- Measuring Cups
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