Key Lime Pie Without Egg Yolks

Today’s recipe is a Key lime pie made without egg yolks.  Who knew?! I can’t believe it took me so long to try this version, but I’m glad I did because it was really good.  It’s a basic Key lime pie, but sour cream stands in for the egg yolks making the pie even a little more tart and even a bit smoother. I wasn’t convinced this pie would be firm enough to cut, but as you can see by the photo, it was.

Key Lime Pie Without Egg

I found the original version of this pie on, but had to make (of course) a few changes. For one thing, I needed to use up some gingersnaps so I put the filling in a gingersnap crust. The other change was to halve the recipe and make it in a rather shallow 9 inch pie tin. For a deep dish, you’d probably want to double the recipe. However, if you’re baking and taking pies for Thanksgiving and plan on using disposable aluminum pie tins, this would be a perfect pie since the disposables are shallow and usually a little smaller than 9 inches.

key lime pie without egg

Another thing I recommend is using a good vanilla extract for the whipped cream border. My new favorite right now is the Sonoma Syrups Vanilla Crush, but I like it more in creamy things (like this) than I do in baked goods.

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Key Lime Pie
Prep time
Cook time
Total time
A Key lime pie made without egg yolks
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 1 1/2 cups of Gingersnap crumbs
  • 5 tablespoons melted butter
  • 1 can of sweetened condensed milk
  • 1/4 cup sour cream, regular (lite might not work well)
  • 6 tablespoons fresh lime juice or Nellie's Key Lime Juice
  • 1 tablespoon (halve it if you like a less tart pie) of lime zest
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon of vanilla extract
  1. Preheat the oven to 350 degrees F.
  2. Mix the crumbs and butter in a large bowl and press into a 9 inch (non-deep dish) or small disposable pie tin.
  3. Set the pie shell on a baking sheet and bake for 5 minutes.
  4. Meanwhile, whisk together condensed milk, sour cream, lime juice and lime zest. Pour the mixture into the baked pie crust, then return to the oven and bake for 5 to 8 minutes. The filling should not brown. in fact, it won't look like it did anything!
  5. Remove from oven and let cool for about an hour at room temperature. Chill for at least 4 hours before serving.
  6. At some point during the chill time, prepare the whipped cream. Whip the whipping cream until stiff peaks just start to form, then beat in the sugar and vanilla. Pipe the whipping cream decoratively around the edges.


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