Eggless Creamy Key Lime Pie
Bright, tangy, and impossibly creamy, this no-bake key lime pie is the kind of dessert that disappears fast — especially when you're serving a crowd of eight. The filling comes together with softened cream cheese, sweetened condensed milk, fresh key lime juice, and zest, then gets folded with whipped heavy cream for a texture that's light and mousse-like without a single egg in sight. Traditional key lime pie recipes often rely on egg yolks to set the filling, but here the acid from the lime juice reacts with the dairy to do that work naturally, giving you a beautifully firm slice every time. A buttery graham cracker crust gets a quick bake to lock it in place, then the whole thing chills in the fridge until set — no oven anxiety, no water baths, no fuss. The flavor is that perfect balance of sweet and tart, with the floral punch of real key lime zest coming through in every bite. Finish it with a cloud of whipped cream and a few lime slices and it looks like something from a bakery case. It's the kind of recipe you'll want to keep on rotation all summer long.
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups graham cracker crumbs (about 12 full crackers)
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the filling
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh key lime juice (from about 16–20 key limes, or bottled key lime juice)
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
For serving
- whipped cream, for serving (optional)
- key lime slices, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a food processor, pulse the graham crackers until they form fine, even crumbs — or seal them in a zip-top bag and crush with a rolling pin. Transfer to a bowl, add the sugar and melted butter, and stir until the crumbs are evenly moistened and hold together when pressed.
- 2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Bake for 8–10 minutes, until the crust is set and lightly golden at the edges. Transfer to a wire rack and cool completely before filling.
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