Key lime pie is a delicious dessert on its own, but when combined with the rich flavor of sweetened condensed milk, it becomes irresistible; adding the condensed milk helps give the dish a new creamy texture.
This Eggless Key lime Pie recipe calls for fresh limes rather than bottled lime juice, although bottled juice can work when fresh limes are unavailable. The zest of fresh limes, with its thin skin and aromatic quality, makes a delicious pie filling.
If you don't have access to fresh key limes, try using fresh Persian limes, which are commonly available in supermarkets.
Feel free to use a pre-made Graham cracker crust, homemade pie crust, or pre-made pie crust. For More lime-inspired recipes, check out these recipes: Milk Limeade, Pineapple Limeade, or Brazilian Limeade.
How to Make Key Lime Pie
Note: The full instructions are provided on the recipe card below.
Preheat the oven to 375 °F and set an oven rack in the middle. Combine all the crust ingredients in the bowl of a food processor fitted with a steel blade. Process until finely ground, then transfer the crust mixture to a 9'' pie pan.
The crust should be about ¼-inch thick. Bake for 10 minutes until just slightly browned. Let the crust cool on a wire rack. Lower the oven temperature to 350°F.
In a large bowl, whisk together the sweetened condensed milk, sour cream, lime zest, vanilla, and lime juice. Pour the thick mixture into the crust. Bake for 15 minutes until the filling is almost set; it should wobble.
Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 2 to 3 hours. In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar, lime zest, and vanilla; beat until medium peaks form.
Top the Key Lime Pie with whipped cream. If desired, decorate with lime zest and lime slices.
Store the Eggless Key Lime Pie in the refrigerator until ready to serve. Slice the pie into wedges, clean your knife between slices, and serve cold. Enjoy our Eggless Key Lime Pie!
Related Recipes:
📖 Recipe
Easy Key Lime Pie
Ingredients
For the crust:
- 1-½ cups graham cracker crumbs or Nilla wafers
- ¼ cup packed light brown sugar or granulated
- 4 tablespoons unsalted butter , melted
For the Filling:
- Two (14-oz) cans of full-fat sweetened condensed milk.
- 1 cup full-fat sour cream
- 2 tablespoons grated lime zest
- 1 cup fresh lime juice
- 1 teaspoon pure vanilla extract
For the Topping:
- 1 cup cold heavy cream
- 4 tablespoons confectioners' sugar
- 1 tablespoon grated lime zest
- ½ teaspoon pure vanilla extract
- Thin lime slices and zest , for decoration, optional
Instructions
- For the crust: Preheat the oven to 375 °F and set an oven rack in the middle position. Combine all the crust ingredients in the bowl of a food processor fitted with the steel blade. Process until finely ground, then transfer the crust mixture to a 9'' pie pan. The crust should be about ¼-inch thick. Bake for 10 minutes until just slightly browned. Let the crust cool on a wire rack. Lower the oven temperature to 350°F.
- For the Filling: In a large bowl, whisk together the sweetened condensed milk, sour cream, lime zest, vanilla, and lime juice. Pour the thick mixture into the crust. Bake for 15 minutes until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 2 to 3 hours.
- For the Topping: In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar, lime zest, and vanilla; beat until medium peaks form.
- Assemble: Top the Key Lime Pie with whipped cream. Decorate the Key Lime Pie with the lime zest and lime slices if you desire. Store the Eggless Key Lime Pie in the refrigerator until ready to serve. Slice the pie into wedges, clean your knife between slices, and serve cold. Enjoy our Eggless Key Lime Pie!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
