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A Key Lime Pie Without Eggs

Key Lime Pie Egg-Free Key Lime Pie
Prep Time20 mins
Cook Time1 min
Total Time21 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness



  • 18 145 grams graham cracker squares
  • 1/3 cup 35 grams pecans, toasted
  • 3 tablespoons 36 grams granulated sugar
  • 1/8 teaspoon pinch salt
  • 2-3 tablespoon shredded sweetened coconut
  • 6 tablespoons 90 grams melted unsalted butter


  • 4 tablespoons 60 grams unsalted butter
  • 6 ounces 180 grams cream cheese, softened
  • 1 14 oz/420 grams can condensed milk
  • 1 1/2 tablespoons 20 ml grated lime zest
  • 1/2 cup 240 ml key lime juice (fresh or bottled) plus an extra 1-2 T if desired
  • 1 cup heavy cream plus 1 tablespoon sugar & 3/4 teaspoon vanilla


  • Preheat oven to 350 degrees F. Grease a 9 inch pie dish.
  • Combine graham crackers, pecans, sugar, salt and coconut in food processor; process into crumbs. Pour in the butter and pulse until crumbs are moistened. Press into pie plate covering bottom and sides and bake for 12 minutes. Cool.
  • Prepare filling. Clean out food processor bowl. Combine cream cheese and butter and process until smooth. Scrape side of bowl and add condensed milk, lime zest and bottled lime juice; process until smooth. Taste and make sure it’s sour enough, then add more juice/zest if desired. Pour into the cooled pie shell. Chill for at least 5 hours.
  • A few hours from serving time, whip the cream until stiff peaks form, then beat in sugar and vanilla. Put cream in a zipper bag, snip off the corner and pipe cream around edges of pie.
  • ** You could skip making the crust and use a store bought graham cracker or vanilla crust if you are in hurry. If you do this, you can make the whole pie using a mixing bowl and a hand-held mixer.