The key lime pie is a delectable dessert on its own, but when combined with the rich flavor of sweetened condensed milk, this dish becomes unbeatable; adding the condensed milk helps give a new creamy texture to the dish. This Eggless Key lime Pie recipe calls for fresh limes over bottled lime juice, although bottled juice can work when fresh limes are unavailable. The zest of fresh limes has a thin skin and aromatic quality, making a delicious pie filling. If you don't have access to fresh key limes, try using fresh Persian limes 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.
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What is Key Lime Pie?
Key Lime Pie Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Crust:
- Graham cracker crumbs or Nilla wafers: Create the base and texture for the pie crust.
- Packed light brown sugar or granulated sugar: Adds sweetness and helps bind the crust together.
- Unsalted butter, melted: Binds the crust ingredients and provides a rich, buttery flavor.
For the Filling:
- Sweetened condensed milk: Forms the creamy, sweet base of the filling.
- Sour cream: Adds creaminess and a slight tang to balance the sweetness.
- Grated lime zest: Imparts a bright and zesty lime flavor.
- Fresh lime juice: Provides the primary lime flavor for the filling.
- Pure vanilla extract: Enhances the flavor profile with a hint of vanilla.
For the Topping:
- Cold heavy cream: Whipped to create a light and airy topping.
- Confectioners' sugar: Sweetens and stabilizes the whipped cream.
- Grated lime zest: Adds a lime aroma and flavor to the topping.
- Pure vanilla extract: Enhances the flavor and aroma of the whipped cream.
- Thin lime slices and zest (optional, for decoration): Used for garnish and visual appeal.
Tools you'll need
How to Make Key Lime Pie
Note: The full instruction is provided in 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. Decorate the Key Lime Pie with lime zest and lime slices if desired. 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!
Substitutions
- Graham Cracker Crumbs: If you don't have graham cracker crumbs, you can use crushed digestive biscuits, shortbread cookies, or even crushed vanilla wafers as a substitute.
- Unsalted Butter: Salted butter can be used as a substitute for unsalted butter. Just be aware that it may slightly alter the taste of the crust.
- Full-Fat Sweetened Condensed Milk: If you prefer a lighter version, you can use low-fat or fat-free sweetened condensed milk. However, note that the texture and richness of the pie filling may be slightly different.
- Sour Cream: Greek yogurt can be used as a substitute for sour cream. It will provide a similar tanginess and creaminess to the filling.
- Lime Juice and Zest: If fresh limes are unavailable, you can use bottled lime juice as a substitute. However, fresh lime juice will provide the best flavor. Additionally, you can use lemon juice and zest as a substitute for a different citrus flavor.
- Heavy Cream: You can use whipped coconut cream or a non-dairy whipped topping as a substitute for heavy cream if you prefer a dairy-free option.
- Confectioners' Sugar: If you don't have confectioners' sugar, you can make your own by grinding granulated sugar in a blender or food processor until it becomes a fine powder.
Variations
- Coconut Key Lime Pie: Add shredded coconut to the graham cracker crust for a tropical twist. You can also top the pie with toasted coconut flakes for added flavor and texture.
- Mint Key Lime Pie: Infuse the filling with mint flavor by adding a few drops of mint extract or finely chopped fresh mint leaves to the filling mixture. This will give the pie a refreshing and cool taste.
- Chocolate Key Lime Pie: Incorporate chocolate into the pie by adding a layer of melted chocolate or chocolate ganache between the crust and the filling. You can also sprinkle chocolate shavings on top of the whipped cream topping for a decorative touch.
- Raspberry Key Lime Pie: Create a raspberry swirl by adding a layer of raspberry sauce or puree on top of the filling before baking. Use a toothpick or a knife to gently swirl the raspberry sauce into the lime filling for a marbled effect.
- Toasted Meringue Topping: Instead of whipped cream, top the pie with a fluffy and lightly toasted meringue. Beat egg whites with sugar until stiff peaks form, spread the meringue over the chilled pie, and toast it lightly with a kitchen torch or under a broiler.
- Nutty Crust: Substitute the graham cracker crust with a crust made from crushed nuts like almonds, pecans, or macadamia nuts. Mix the nuts with melted butter and press the mixture into the pie dish before adding the filling.
- Key Lime Bars: Instead of a pie, you can make individual Key Lime Bars by preparing the filling and pouring it over a baked shortbread or graham cracker crust in a square baking dish. Cut the chilled bars into squares or rectangles for easy serving.
How to Store
Refrigerate it in an airtight container or tightly cover it with plastic wrap or aluminum foil to prevent it from absorbing odors and maintain its texture. Allow the pie to cool completely before refrigerating, and store it away from strong-smelling foods. Consume the pie within 3-4 days for the best quality, or freeze it by wrapping it tightly in plastic wrap and placing it in a freezer-safe container or bag for up to 2-3 months. Thaw the frozen pie in the refrigerator before serving. Add whipped cream toppings before serving rather than storing them with the pie.
Make-Ahead
To make Key Lime Pie ahead of time, prepare the crust and filling as instructed in the recipe and bake the pie. Once the pie has cooled completely, cover it tightly with plastic wrap or aluminum foil and refrigerate it. Key Lime Pie can be made and refrigerated for up to 1-2 days before serving. Ensure it is properly covered to prevent it from drying out or absorbing unwanted flavors. If you have added whipped cream as a topping, it is best to add it just before serving to maintain its texture and freshness. When you are ready to serve, take the pie out of the refrigerator, slice it, and enjoy!
How to Freeze
The Assembled Key lime pie can be frozen for up to 3 months. To freeze, place key lime pie (without whipped cream) on a baking sheet in the freezer and freeze until frozen solid; then wrap it tightly with a few layers of plastic wrap and another few double layers of foil. When ready to eat, bring it to room temperature and top it with whipped cream before serving.
Tips for Making The Best Key Lime Pie
- Let the crust cool: Once you have baked it, let it cool completely in the tart pan before adding the filling for at least 10-15 minutes.
- Use a food processor or a rolling pin for the crust: When making a graham cracker crust, a food processor or the weight of a rolling pin works well to crush the crackers into fine crumbs.
- Grate the limes first: Peel them before squeezing out the juice; peeling them will be much easier. Use a fine grater for best results.
- Use a citrus press: If this is your first time working with limes, remember they are small and have many seeds. Use a citrus press to extract the juice and remove the seeds easily.
- Make it the night before. The filling needs a minimum of 6 hours to harden in the refrigerator. Make the tart the night before to make it an easy dessert for dinner. Top with whipped cream just before serving.
- Wrap the tart with plastic wrap: When you set it in the refrigerator, wrap it tightly, ensuring it doesn't stick to the filling.
FAQ
My pie crust turned out too crumbly. How can I fix it?
If your pie crust turned out too crumbly, it might have lacked enough moisture to hold together. To fix it, you can add a little more melted butter to the crust mixture and mix until it reaches a consistency that sticks together when pressed. Gradually add melted butter and mix until you achieve the desired texture.
The key lime pie filling is too runny. What can I do to thicken it?
If the key lime pie filling is too runny, it might not have set properly during baking. To thicken it, you can return the pie to the oven and bake it for an additional 5-10 minutes. Keep a close eye on it, and remove it once the filling is set but still slightly wobbly. Make sure to let it cool and chill in the refrigerator to set further before serving.
The pie filling has curdled or separated. How can I prevent this in the future?
Curdling or separation of the filling can occur if the eggs are overmixed or if there are temperature fluctuations during baking. To prevent this, make sure to mix the filling ingredients until just combined and avoid overmixing. Bake the pie in a preheated oven with a stable temperature.
My whipped cream is not holding its shape. What can I do to stabilize it?
If your whipped cream is not holding its shape, you can stabilize it by adding a stabilizing agent such as cornstarch or gelatin. To do this, dissolve a small amount of cornstarch or gelatin in cold water, then heat it until it thickens. Let it cool, and then gradually incorporate it into the whipped cream while whipping. This will help the whipped cream hold its shape for longer.
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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.