Easy Eggless Key Lime Pie Recipe (2024)

1.All-Time Favorite Key Lime Pie Without Eggs

2.Easy Eggless Key Lime Pie Recipe Highlights

4.Step By Step Recipe Photo Tutorial

5.Frequently Asked Questions

6.Extra Tips to Make Eggless Key Lime Pie

7.Adapt This Recipe for Other Food Allergies

9.More Eggless Pie Recipes You’ll Love!

Can I use bottled key lime juice?

Yes, you can. Just make sure you’re using key lime juice, not regular lime juice. I like to useNellie and Joe’s 100% Key Lime Juice.

Can I make Key lime pie without eggs?

Yes, you can! To make a Key lime pie filling without eggs, you will need sweetened condensed milk, sour cream, key lime juice and zest, and a mixture of cornstarch and water, which will help make the pie filling smooth and creamy.

What Is the Difference Between Key Lime Juice and Lime Juice?

Key limes are smaller, contain more seeds,and are milder in taste. They have more of a fruity-tart flavor.

Do I need key limes to make Key lime pie?

Key limes are preferred when making Key lime pie, but if they are not available, you use bottled key lime juice. I like the one called Nellie Joe’s, which is available in most major grocery stores next to the bottled lemon juice.

Can I use regular limes to make key lime pie?

Key limes are preferred when making Key lime pie, but if they are not available, you can use regular limes. Both types of limes work perfectly in this recipe. To be honest, they taste very similar, in my opinion.

Can I Use a Store-Bought Pie Crust?

Yes, you can! But if you have the time, I highly recommend the homemade pie crust.

What Is in Eggless Key Lime Pie Filling?

Eggless key lime pie filling is made with sweetened condensed milk, sour cream, key lime juice and zest, and a mixture of cornstarch and water, which will help to make the pie filling smooth and creamy.

How Do I make key lime pie crust?

I make Key lime pie crust by mixing 2 cups of graham cracker crumbs, 1/ 4 cup sugar, ¼ teaspoon cinnamon (optional), a pinch of salt, and 4 tablespoons of melted butter in a small bowl. Then, I firmly press the crumbs to the bottom of the pan and a little bit up the sides of the pan.

How do you know when the key lime pie is ready?

To check, carefully slightly shake the pie pan and observe the center. It should only be *slightly* jiggly in the center. You want it mostly set. DO NOT touch it; your fingerprint will ruin the smooth and gorgeous top.

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Cooling Time 8 hours hrs

Total Time 8 hours hrs 35 minutes mins

Servings 8

Crust:

• ▢ 1 ½ – 2 cups ( 150 g – 200 g) graham cracker crumbs (1 ½ cups = 150g graham cracker crumbs, about 10-12 full sheets of graham crackers.)
• ▢ ¼ cup (50 g) granulated sugar
• ▢ ¼ teaspoon cinnamon (optional)
• ▢ Pinch of salt
• ▢ 4 tablespoons (56 g) unsalted butter, melted

Filling:

• ▢ 2 tablespoons ( 20 g) cornstarch
• ▢ 2 tablespoons (30 ml) cold water
• ▢ 28 oz (2 cans – 794 g) Sweetened Condensed Milk
• ▢ ¼ cup ( 120 g) sour cream
• ▢ 1 tablespoon lime zest
• ▢ ¾ cup (180 ml) key lime juice (fresh or bottled)

To Decorate (optional):

• ▢ Whipped Cream
• ▢ Thins lime slices, cut in quarters

Crust:

• Preheat oven to 350º F (160º C).

• Mix graham cracker crumbs, sugar, cinnamon (if using), salt and butter in a small bowl.

• Place the crumb mixture into an 8" – 9.5" pie pan. Press the crumbs firmly in the bottom of the pan and a little bit up the sides of the pan. Note: I like to use a measuring cup to press the crumbs into place. It’s up to you if you want to go all the way up the sides of the pan or not.

• Bake for 8 -9 minutes. Remove from the oven and let it cool (about 20-25 minutes). Note: I usually let the crust cool over the counter for 8-10 minutes and then pop it into the freezer while I make the filling.

Filling:

• Mix cornstarch and cold water in a small bowl; mix well. Set aside.

• In a mixing bowl whisk together sweetened condensed milk, sour cream, and lime zest. Then mix in lime juice and cornstarch mixture until well blended.

• Set mixture aside to rest for about 5 minutes, this allows it time to thicken before pouring into the crust.

Bake:

• Pour filling into cooled pie crust and evenly spread.

• Bake in the preheated oven until or until barely set, 15 – 18 minutes (pie should jiggle just slightly).

• Transfer to a rack and let cool completely, then refrigerate overnight.

• Serve with sweetened whipped cream and garnish with lime zest and lime slices.

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