Eggless Key Lime Pie Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 20

Chill: 3 30

Total Time: 4

Servings: people

Calories: 945kcal

Author: Becky Hardin

This foolproof eggless key lime pie uses a sour cream shortcut to create a silky, tart filling without the need for a temperamental egg custard. With a 3-ingredient graham cracker crust and only 10 minutes of bake time, it’s the ultimate high-impact, low-effort summer dessert.

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US Customary - Metric

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

*To save even more time, you can use a store-bought graham cracker crust.

**You can also make this with regular Persian limes (the ones you find at the grocery store). You'll need about 8. Note that the flavor will be more tart and less floral.

Crust Tips:

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.

Filling Tips

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.

Storage: Store key lime pie in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months.

Nutrition