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Eggless Key Lime Pie

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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.

Ingredients

Scale
  • 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

  1. Prepare the Crust: Preheat the oven to 350°F (180°C fan). Crush the graham crackers in a food processor until fine.
  2. Melt butter and mix it into the crumbs until fully combined.
  3. Press the mixture into a 9-inch pie plate to form an even crust. Bake for 7–10 minutes. Let cool completely.
  4. 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.
  5. Pour the filling into the cooled crust and smooth the top with a spatula.
  6. Bake for 15–20 minutes, until just set. Let cool at room temp for 20 minutes, then refrigerate for at least 3 hours.
  7. 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.
  8. 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.

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