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Creamy Egg-Free Key Lime Pie Recipe

You can never have too many Key lime pie recipes, so here is the version I made yesterday — a Key lime pie without eggs.

key lime pie without eggs

Key Lime Pie Without Eggs Inspiration

This recipe was inspired by a “best of show” winner at a Florida state fair. Instead of relying on egg yolks for a thick, smooth filling, it uses cream cheese and butter for a rich, velvety texture. I prefer a tart key lime pie, so I added plenty of lime zest; adjust the zest to suit your taste. I used fresh key limes because they were inexpensive, but bottled key lime juice or regular Persian lime juice will work just fine if you can’t find fresh key limes.

Recipe

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A Key Lime Pie Without Eggs

Cookie Madness

A creamy, tart key lime pie made without eggs.
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Prep Time
20
Cook Time
1
Total Time
21

Course Dessert
Cuisine American

Servings 8

Ingredients

Crust:

  • 18 graham cracker squares (145 grams)
  • ⅓ cup pecans, toasted (35 grams)
  • 3 tablespoons granulated sugar (36 grams)
  • ⅛ teaspoon salt
  • 2-3 tablespoon sweetened coconut flakes
  • 6 tablespoons unsalted butter, melted (90 grams)

Pie:

  • 4 tablespoons unsalted butter (60 grams)
  • 6 ounces cream cheese, softened (180 grams)
  • 1 can sweetened condensed milk (420 grams)
  • 1 ½ tablespoons lime zest
  • ½ cup key lime juice (fresh or bottled), plus an extra 1–2 tbsp if desired
  • 1 cup heavy cream plus 1 tbsp sugar & ¾ tsp vanilla for whipping

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
  • Make the crust: in a food processor combine graham crackers, toasted pecans, sugar, salt, and coconut; process to fine crumbs. Add the melted butter and pulse until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of the pie plate. Bake 10–12 minutes, then cool completely.
  • Prepare the filling: in the food processor bowl, blend the softened cream cheese and softened butter until smooth. Scrape down the sides, then add the sweetened condensed milk, lime zest, and lime juice. Process until fully smooth and taste; add more juice or zest if you prefer it tarter. Pour the filling into the cooled crust and chill at least 5 hours, until set.
  • Just before serving, whip the heavy cream to stiff peaks, then beat in the 1 tablespoon sugar and ¾ teaspoon vanilla. Transfer the whipped cream to a piping bag or a plastic bag with the corner snipped and pipe or spread decorative dollops around the pie edges.
  • Tip: For a quicker version, use a store-bought graham cracker or vanilla crust. If you do, the entire pie can be made in a mixing bowl with a handheld mixer.

Keyword Cream Cheese, Key Lime Pie, No Eggs


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