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.
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!
Key lime pie is a delicious dessert on its own, but when combined with the rich flavor of sweetened condensed milk, it becomes unresistible; adding the condensed milk helps give the dish a new creamy texture.
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
How to StoreTo store Key Lime Pie, 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-AheadTo 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 ahead 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, simply take the pie out of the refrigerator, slice it, and enjoy!How to FreezeThe 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.
Nutrition
Nutrition Facts
Easy Key Lime Pie
Amount per Serving
Calories
188
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
44
mg
15
%
Sodium
37
mg
2
%
Potassium
82
mg
2
%
Carbohydrates
13
g
4
%
Fiber
0.2
g
1
%
Sugar
10
g
11
%
Protein
1
g
2
%
Vitamin A
538
IU
11
%
Vitamin C
7
mg
8
%
Calcium
44
mg
4
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
