This Eggless Key Lime Pie is a smooth, tangy, and refreshing dessert that’s perfect for any season. With a buttery graham cracker crust, a creamy lime-infused filling made without eggs, and a topping of fresh whipped cream, it’s a lighter take on the classic that doesn’t sacrifice flavor or texture. Easy to prepare and even easier to enjoy, this pie is an ideal option for gatherings, holidays, or any occasion when you want something sweet and citrusy.
Why You’ll Love This Recipe
- Egg-Free: Perfect for those with egg allergies or dietary preferences without compromising on taste or texture.
- Easy to Make: Just a few steps with simple ingredients—no special equipment required.
- Bright and Tangy Flavor: The combination of lime juice and zest offers a refreshing balance of sweet and tart.
- Make-Ahead Friendly: Best served chilled, making it a great option for preparing in advance.
- Perfect Texture: The creamy filling sets beautifully without the need for eggs.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Bottom Crust:
- Graham crackers
- Unsalted butter, melted
Lime Filling:
- Sweetened condensed milk
- Lime juice (preferably fresh)
- Sour cream (or cream cheese)
- Key lime zest
Whipped Topping:
- Heavy cream (30% fat), cold
- Powdered sugar (icing sugar)
Directions
Make the Crust:
- Preheat oven to 350°F (180°C) with a fan setting.
- Pulse graham crackers in a food processor until finely ground.
- Melt the butter and mix it with the graham cracker crumbs until evenly coated.
- Press the mixture into the bottom and sides of a 9-inch pie plate.
- Bake for 7–10 minutes until lightly golden, then allow to cool to room temperature.
Prepare the Lime Filling:
- Reduce oven temperature to 320°F (160°C).
- In a large bowl, whisk together the sweetened condensed milk, sour cream, lime juice, and lime zest until smooth.
- Pour the mixture into the prepared crust and smooth the top with a spatula.
- Bake for 15–20 minutes, or until the filling is set but still slightly jiggly in the center.
- Let the pie cool at room temperature for 20 minutes, then refrigerate for at least 3 hours.
Make the Whipped Cream:
- In a cold mixing bowl, combine heavy cream and powdered sugar.
- Beat with an electric mixer at medium speed for about 5 minutes, or until stiff peaks form.
- Transfer whipped cream to a piping bag fitted with a star tip and decorate the top of the pie.
- Garnish with additional lime zest before serving.
Servings and Timing
Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling/Chilling Time: 3 hours
Total Time: 3 hours 50 minutes
Variations
- Coconut Lime Pie: Add shredded coconut to the crust or sprinkle on top for a tropical twist.
- Dairy-Free Version: Use coconut cream in place of heavy cream and a dairy-free condensed milk alternative.
- Mini Tarts: Use a muffin tin to make individual key lime tartlets—great for parties.
- Add a Fruit Layer: Add a thin layer of raspberry or strawberry compote beneath the whipped topping.
- Crust Alternatives: Use digestive biscuits or vanilla wafers instead of graham crackers for a different flavor base.
Storage/Reheating
Store the pie covered in the refrigerator for up to 4 days. The whipped cream may lose firmness over time, so add it fresh if storing the pie longer than a day. Freezing is not recommended as the texture of the filling and whipped cream may be affected when thawed. This dessert is served chilled and does not require reheating.
FAQs
Can I use bottled lime juice instead of fresh?
Yes, but fresh lime juice provides a brighter, more authentic flavor, especially if using key limes.
Is this a traditional key lime pie?
It’s a simplified, eggless version of the traditional recipe—lighter but equally flavorful.
Can I substitute sour cream with yogurt or cream cheese?
Yes, both full-fat Greek yogurt and cream cheese work well, but cream cheese will result in a thicker filling.
What’s the best way to zest a lime?
Use a fine microplane zester, avoiding the bitter white pith underneath the green skin.
Can I make this ahead of time?
Absolutely. Prepare and chill the pie a day in advance. Add whipped cream before serving.
How do I prevent the crust from becoming soggy?
Bake the crust before adding the filling and make sure it cools completely to help it stay crisp.
Can I use a store-bought crust?
Yes, for convenience, you can use a pre-made graham cracker crust, though homemade offers better flavor.
What can I use if I don’t have a food processor?
Place the crackers in a sealed plastic bag and crush them with a rolling pin until finely ground.
Can I freeze leftovers?
Freezing is not recommended as the texture may change once thawed, particularly the whipped topping.
How do I know when the pie is set?
The center should jiggle slightly when tapped but not appear liquid. It will continue to set as it cools.
Conclusion
Eggless Key Lime Pie is a delightful and easy-to-make dessert with a creamy, tangy filling and a classic graham cracker crust. Light and refreshing, it’s the perfect treat for warm weather or festive occasions. With minimal ingredients and simple preparation, this pie offers all the flavor of the original without the need for eggs—making it accessible to more diets while still being irresistibly delicious.
PrintEggless Key Lime Pie
This Eggless Key Lime Pie is a refreshing and creamy dessert made with a graham cracker crust, a zesty lime filling using sweetened condensed milk and sour cream, and topped with homemade whipped cream. Perfect for citrus lovers and those avoiding eggs.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus 3 hours chilling)
- Yield: 12 parts 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Bottom Crust:
- 250 g graham crackers
- 125 g unsalted butter, melted
- Lime Filling:
- 794 g (2 x 14 oz) sweetened condensed milk
- 120 ml (1/2 cup) lime juice
- 100 g (1/3 cup) sour cream (or cream cheese)
- 1 key lime, zested
- Whipped Topping:
- 200 ml (3/4 cup) cold heavy cream (30% fat)
- 2 tbsp powdered sugar (icing sugar)
Instructions
- Prepare the Crust: Preheat the oven to 350°F (180°C fan). Crush the graham crackers in a food processor until fine.
- Melt butter and mix it into the crumbs until fully combined.
- Press the mixture into a 9-inch pie plate to form an even crust. Bake for 7–10 minutes. Let cool completely.
- Make the Lime Filling: Lower oven temp to 320°F (160°C fan). In a bowl, whisk together condensed milk, lime juice, sour cream, and lime zest until smooth.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Bake for 15–20 minutes, until just set. Let cool at room temp for 20 minutes, then refrigerate for at least 3 hours.
- Prepare the Whipped Cream: In a bowl, beat the cold cream and powdered sugar with an electric mixer for about 5 minutes, until stiff peaks form.
- Pipe or spread the whipped cream over the chilled pie. Garnish with extra lime zest if desired.
Notes
- Ensure the crust is fully cooled before adding the filling.
- Chill the pie thoroughly before decorating with whipped cream.
- Sour cream gives a mild tang and creamy texture; cream cheese can be used for a thicker consistency.
- Use fresh lime juice and zest for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 696
- Sugar: 50 g
- Sodium: 220 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 90 mg