Key Lime Pie Without Condensed Milk {No Eggs}

Bursting with tangy, vibrant flavors and a rich, creamy texture, this key lime pie without condensed milk is the perfect citrus dessert. The easy no-bake recipe is simple to make with just 7 main ingredients and will be a hit with your family!

No-bake key lime pie without condensed milk

So, you crave a slice of homemade key lime pie. You went through your kitchen and gathered all the ingredients but are missing that darn can of sweetened condensed milk. Ugh!

Fret not, my friend. I have the perfect solution for you: a super easy and super yummy key lime pie recipe without condensed milk.

While not your traditional key lime pie, I promise this no condensed milk key lime pie is every bit as good!

The bright citrus filling is layered between a delicious graham cracker crust and a fully whipped topping. It has all that zesty, tangy flavor and creamy, soft texture you love about key lime pie.

And best of all, the recipe uses simple ingredients and requires no baking, just some time in the fridge to chill and set up.

Ingredients

This key lime pie without condensed milk uses pantry staples, except for maybe matcha powder (which is optional). Look over the list, grab the stuff from the pantry and let’s bake a delicious pie! The full measurements are on the recipe card below.

Crust

• Graham crackers: A classic graham cracker crust compliments the lime so well.
• Butter is added to the Graham crackers to create the base for key lime pie. I like to use salted butter to balance the sweetness, but unsalted is fine too.
• Sugar helps to sweeten and stabilize the crust.

Key lime pie filling

• Lime juice + zest: You need a decent amount of fresh key lime juice and zest to create the lush lime custard. The result is a wonderfully tangy, punchy filling that is complimented by the crunchy crust and sweet topping.
• Heavy cream: This key lime pie is made with heavy cream instead of condensed milk. It lends the filling richness and a velvety, melt-in-your-mouth texture.
• Sugar: White granulated sugar provides the sweetness you’d otherwise get from condensed milk.
• Cornstarch is the thickening agent for the lime custard filling.
• Butter adds smoothness and helps the filling set. Again, I opted for salted butter. Unsalted butter will also work well.
• Matcha powder adds a pop of green color to the lime filling. I recommend ceremonial-grade matcha for an intense green color. This ingredient is completely optional; if skipped, the filling will have a lovely cream color.

Whipped cream topping (optional)

I finished my no eggs key lime pie with a topping of heavy whipped cream, a few lime slices, and a sprinkle of lime zest and graham cracker crumbs. Simple and pretty!

How to make key lime pie without condensed milk

This crave-worthy no-bake key lime pie with condensed milk is deceptively easy. Plus, this pie is so delicious that you will return to this recipe again and again. Here’s a breakdown of the instructions step-by-step:

#1: Make crust

• Mix crust. Add the graham crackers and sugar to a food processor and blend for a minute or two until it reaches a fine crumb consistency. Add the melted butter and blitz again until the ingredients stick together and form a soft dough.
• Freeze crust. Press the crumb mixture into a 9-in / 23 cm pie pan and use a flat-bottomed glass to smooth it out. Set in the freezer to firm up while you prepare the filling.

#2: Create filling

• Prepare limes. Zest the limes until you have 2 tablespoons of lime zest. Juice the limes until you have 1 cup. Optionally, pass the lime juice through a fine mesh sieve to remove any seeds.
• Mix sugar and cornstarch. Pour the sugar and cornstarch into a saucepan and stir until well combined and you no longer see lumps of cornstarch.
• Cook filling. Add the lime juice, heavy cream, lime zest, and matcha powder (if using). Warm over medium heat, constantly stirring, until the mixture begins to bubble. Continue cooking for about 2 minutes until the custard starts to thicken.
• Stir in butter. Remove the custard from the heat and stir in the butter until melted.

#3: Chill pie

• Refrigerate pie. Pour the filling into the chilled graham cracker crust. Let cool for about 15 minutes, then refrigerate for at least 3 hours, or until completely set to the touch. I like to chill my pie overnight.

#4: Decorate & serve pie

• Whip topping. In the bowl of an electric mixer, whip the cold heavy cream until soft peaks form. Add the powder sugar and beat until stiff peaks form. Spread the whipped cream on top of the pie before serving. Garnish with lime slices and freshly grated lime zest.
• Serve. Using a sharp knife, slice the key lime pie into wedges, wiping the blade clean between slices, and serve cold. Enjoy!

Helpful tips

You want to keep a few things in mind when making key lime pie without condensed milk to ensure your pie turns out right!

• Get more juice from the limes: It may sound a bit odd, but it’s really helpful to microwave the limes for 20 to 30 seconds before squeezing them. The limes will release more juice this way!
• Activate the cornstarch: To activate the thickening power of the cornstarch, you must bring the filling to a boil. Stirring constantly, heat until the mixture has come to a boil and thickened for 2 to 3 minutes.
• Keep stirring: While cooking the lime custard, you want to stir it continuously. This helps to prevent lumps and ensures the mixture doesn’t burn to the bottom of the pan.
• Cold cream: The heavy cream for the topping should be really cold. Warm cream stays runny and doesn’t whip up well at all. I also like to place my mixing bowl in the fridge 30 minutes beforehand.
• Cool the pie: You want to cool your no condensed milk key lime pie for at least 3 hours, overnight is even better, and be sure that your fridge is cold. The lengthy cooling process ensures that the lime curd filling sets properly and becomes cuttable.

Variations

Key lime pie without condensed milk is delicious, no doubt, but that doesn’t mean you can’t experiment. Here are a few ideas that expand on the recipe to introduce new flavors and be creative with the ingredient options.

• Try different citrus: This homemade key lime pie can be adjusted for other citrus fruits like lemon or grapefruit. If you want to make the pie with sweeter citrus fruit such as oranges, add a little lemon juice to maintain the tanginess and avoid being too sweet.
• Switch up the crackers: Instead of graham crackers, you could also use digestive biscuits, ginger cookies, or Biscoff cookies to prepare the crust.
• Add white chocolate: Limes and white chocolate make a delicious pairing. To integrate white chocolate into the recipe, you can either fold white chocolate chips into the filling or drizzle melted white chocolate on top of the chilled pie.
• Green color: Matcha powder isn’t the only way to color the filling green. Spinach powder, moringa powder, and wheatgrass powder are viable options too.

Storage instructions

How to store key lime pie without condensed milk

Containing cream and butter, key lime pie needs to be refrigerated. I like to cover my pie loosely with plastic wrap, so it doesn’t dry out.

How long does key lime pie last?

This key lime pie without eggs will last in the refrigerator for 4 to 5 days. If you don’t plan to eat it within that time, consider freezing your pie (or just a few slices) as outlined below. Frozen key lime pie will be good for 2 to 3 months.

Freeze key lime pie without condensed milk

Since your no-bake key lime pie without condensed milk is already cooled, it’s easy to prep it for freezing. Here’s what to do:

• To freeze the entire pie, place it on a baking tray and freeze for several hours until the filling becomes firm.
• Then wrap the pan in plastic wrap + aluminum foil, place it in a large freezer bag for extra protection and freeze.
• When you’re ready to enjoy your key lime pie, let it thaw in the fridge overnight before serving.
• I recommend freezing the pie without the whipped cream topping.

FAQ

Key limes vs. regular limes?

Traditional key lime is made with key limes, aka Mexican limes, which are smaller than regular limes (Persian limes) and have a punchier flavor.

Key limes can be hard to track down outside of Florida, so don’t sweat if you can find them. Persian limes will work perfectly for this recipe, and your lime pie will taste every bit as authentic.

In fact, this key lime pie recipe without condensed milk calls for a high volume of both lime juice and lime zest to give it an ultra-flavorful and zesty citrus aroma.

What kind of crust is best for key lime pie?

Any pie crust will work for key lime pie. If you like your pie on the sweeter side, opt for a graham cracker crust. A traditional pastry pie crust is also a good option and will provide a more neutral sweetness and flavor.

Can I make the crust without a food processor?

Definitely! If you don’t have a food processor, place the graham crackers in a large zip-lock bag and bash them with a rolling pin into fine crumbs. You’ll then want to mix the crumbs with the sugar and melted butter and press into the pie pan.

Could I use a store-bought pie crust?

Sure! A store-bought pie crust is a convenient option when making key lime pie. You can use a pre-made graham cracker crust, a frozen pie shell, or pie dough from a tube that you roll out yourself.

My no condensed milk key lime pie recipe is designed for a standard 9-inch pie crust, so don’t buy a deep-dish crust.

Because this key lime filling isn’t baked, you’ll need to prepare and bake the crust according to the package instructions.

Can I make lime meringue pie without condensed milk?

Of course! You can totally turn this recipe into a meringue key lime pie without condensed milk. Here’s what to do:

1. Whip 5 large egg whites, 1/2 cup granulated (white) sugar, and a pinch of salt together in a large mixing bowl until stiff, glossy peaks form and the sugar has dissolved.
2. Spread the meringue mixture over the top of your key lime pie, going all the way to the edges, so none of the lime pie filling is showing.
3. Bake in a 350°F / 180°C / gas mark 4 oven for 20 to 25 minutes until the meringue is lightly browned.
4. Lime meringue pie is best eaten within 24 hours.

Can I make vegan key lime pie?

Yes! You can easily turn this into a vegan key lime pie recipe by making a few simple ingredient swaps. For one, replace the heavy cream with coconut milk. Then substitute the dairy butter with vegan butter, and you’re on your way to glorious vegan lime pie.

Reasons to love key lime pie without sweetened condensed milk

• Intense lime flavor: Using plenty of freshly squeezed lime juice and zest guarantees a super intense, fresh citrus aroma in every bite.
• No condensed milk: This no-bake key lime pie is the answer when you crave key lime pie but are out of condensed milk.
• Easy to make: This recipe isn’t a pie-in-the-sky ordeal, but attainable perfection. While juicing the lemon takes some time, each step is pretty simple and straightforward.
• Egg-free: This means you won’t have to deal with tempering egg yolks, and there’s zero chance of curdled egg in your finished pie. Yeah!
• No–bake: No-bake key lime pie is a great summer dessert because you don’t need to fire up the oven and bake the pie.
• Make–ahead: Entertaining for a crowd and want to destress your day? Get this key lime pie made the day before and refrigerate until you’re ready to serve. It takes all the stress off!

More pie recipes

If you are looking for delicious pies, then I have some more tasty options for you. They are simple and easy, and your family will go crazy over them!

• Lemon Pie
• Coconut Pie
• Chocolate Pie
• Butterscotch Pie
• Canned Peach Pie
• Cherry Yum Yum