If you asked me what I think summer tastes like, I’d tell you key lime pie. It is the ultimate refreshing dessert: vibrant, zesty, and incredibly creamy, perched atop a buttery, salt-sweet graham cracker crust. My quick and easy eggless key lime pie recipe is designed for the heat of July when I want a show-stopping treat without spending hours in a hot kitchen. It’s high-impact, low-effort, and hits that perfect balance of tart and sweet every single time!
Key Lime Pie with Sour Cream
While traditional recipes require a temperamental egg custard and a long stay in the oven, I make my eggless key lime pie with sour cream instead. It reacts with a generous ¾ cup of lime juice to thicken the filling instantly (similar to how cheese is made!). The result? A pie that only needs 8-10 minutes in the oven to set perfectly.
Beyond the ease of prep, this pie is a citrus lover’s dream because it doesn’t hide the lime behind heavy fillers. Using two full cans of sweetened condensed milk provides a silky backdrop that allows the floral notes of the key limes to truly shine. Because I skip the heavy eggs, the profile remains light and airy rather than dense. And my 3-ingredient graham cracker crust adds the perfect amount of sweetness to balance out the tart key limes.
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Key Limes vs. Regular Limes: Which Should You Use?
Key limes are the star here for their floral aroma. However, keep in mind they are quite small… you will likely need about 20 of them to reach that ¾ cup mark. If you can’t find them (or don’t want to juice that many!), don’t sweat it! You can use bottled key lime juice or even regular Persian limes from the grocery store. For the latter, you’ll only need about 6-8 limes. The flavor will be slightly more tart and less floral, but with this creamy filling, it will still be the best dessert on the table.
Eggless Key Lime Pie Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Pie Pan
Ingredients
For the Crust:*
- 1½ cups graham cracker crumbs (about 12 whole cracker sheets)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter melted (¾ stick)
For the Filling:
- 28 ounces sweetened condensed milk (2 cans)
- ½ cup full-fat sour cream room temperature
- ¾ cup key lime juice (from about 20 key limes)**
- ½ tablespoon grated lime zest (from 2 key limes)
For Serving (optional):
- Whipped cream
- Lime slices
Instructions
- Preheat oven to 350°F.
- Place crushed graham cracker crumbs, sugar, and melted butter in a medium bowl and stir to combine.1½ cups graham cracker crumbs, ⅓ cup granulated sugar, 6 tablespoons unsalted butter
- Press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 8-10 minutes until golden, then set aside on a wire rack to cool.
- In another mixing bowl, combine the condensed milk, sour cream, lime juice, and lime zest. Whisk until well combined, let sit for 5-10 minutes, then pour into the crust.28 ounces sweetened condensed milk, ½ cup full-fat sour cream, ¾ cup key lime juice, ½ tablespoon grated lime zest
- Bake for 8-10 minutes, or until the filling has just set. Cool on a wire rack for 30 minutes, then chill in the refrigerator until cold, at least 3 hours.
- Cut the pie into wedges and serve with whipped cream and lime slices, if desired.Whipped cream, Lime slices
Notes
- Use the bottom of a flat measuring cup to press the crumbs into the pan.
- Give the crust 10 minutes in the freezer before the initial 10-minute bake to help it hold its shape.
- Always zest your limes before you juice them!
- Pop the limes in the microwave for 10-15 seconds before cutting. This softens the internal membranes and makes them release juice much more easily.
- To know it’s done, look for tiny pin-prick bubbles starting to surface on the top of the filling. The edges should look matte and dry, while the center should still look slightly shiny.
- If the center starts to puff up like a balloon, or the top begins to brown, take it out immediately–you’ve over-baked it, and it may crack as it cools.
- Garnish with key lime slices and a dollop of whipped cream!
- Nutritional information does not include optional ingredients.
How to Make Eggless Key Lime Pie Step-by-Step
Bake the Crust: Preheat your oven to 350°F. Place 1½ cups of crushed graham cracker crumbs (from about 12 whole cracker sheets), ⅓ cup of granulated sugar, and 6 tablespoons of melted unsalted butter in a medium bowl and stir to combine. Press the mixture into the bottom and sides of a 9-inch pie pan. I like to use a flat-bottomed measuring cup to do this. Bake in the preheated oven for 8-10 minutes, or until golden, then set aside on a wire rack to cool while you make the filling.
Mix the Filling: In a separate mixing bowl, combine 28 ounces (2 cans) of sweetened condensed milk,½ cup of room-temperature sour cream, ¾ cup of key lime juice (from about 20 key limes), and ½ tablespoon of grated lime zest (from 2 key limes). Whisk until well combined, then pour into the crust.
Bake and Chill the Pie: Bake your eggless key lime pie in the preheated oven for 8-10 minutes, or until the filling has just set. You’ll know it’s ready when it has tiny pin-prick bubbles on the surface and the edges are starting to look matte and dry. The center should still be slightly shiny, and it should not be browned or puffed up! Cool on a wire rack for 30 minutes, then chill in the refrigerator until cold, at least 3 hours.
Garnish and Serve: Cut your homemade key lime pie into wedges and serve with whipped cream and key lime slices, if desired.
How to Store and Freeze
Store this eggless key lime pie in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying chilled. You can also enjoy pre-cut slices frozen for an ice cream-like dessert, but I recommend letting them thaw at room temperature for 5-10 minutes to soften.
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