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 donāt 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, Ā¼ 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. Itās 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:
- Donāt 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?
- The Best Eggless Chocolate Cake Ever
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- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes…
Easy Eggless Key Lime Pie
Ingredients
Crust:
- 1 Ā½ – 2 cups graham cracker crumbs (about 9 -10 whole rectangle graham cracker)
- Ā¼ cup granulated sugar
- Ā¼ teaspoon cinnamon (optional)
- Pinch of salt
- 4 tablespoons butter, melted
Filling:
- 2 cans (14 oz each) Sweetened Condensed Milk
- Ā¼ cup sour cream
- 1 tablespoon lime zest
- Ā¾ 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 350Āŗ F (160Āŗ 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. Itās 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.
- Donāt 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 useĀ 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 carrier
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- Measuring Cups
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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 š
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 youāll 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 itās 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 canāt 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. š 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! Iām 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! Iām 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.?