Eggless Key Lime Pie

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 01/25/23
Key lime pie and limes on countertop

Jeremy Liebman / The Image Bank / Getty Images

Prep: 20 mins
Cook: 0 mins
Refrigerate: 4 hrs
Total: 4 hrs 20 mins
Servings: 8 servings
Nutrition Facts (per serving)
233 Calories
8g Fat
36g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 233
% Daily Value*
Total Fat 8g 11%
Saturated Fat 6g 30%
Cholesterol 17mg 6%
Sodium 92mg 4%
Total Carbohydrate 36g 13%
Dietary Fiber 0g 1%
Protein 5g
Calcium 165mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You don't have to worry about eating uncooked eggs with this recipe because there aren't any. Each piece of this Key Lime Pie is bursting with flavor and includes a mini trip to the tropics in every bite. 

This recipe calls for a graham cracker crust. You can pick one up at the grocery store, or ​make your own. 

Ingredients

  • 1/2 cup key lime juice
  • 14 ounce can sweetened condensed milk
  • 8 ounce container nondairy whipped topping (softened)
  • 1 Graham cracker crust

Steps to Make It

  1. Combine lime juice, sweetened condensed milk, whipped topping and a few drops of food colorings. (Note: Key Limes are actually more yellow than green so color accordingly.)

  2. Stir until smooth.

  3. Pour into graham cracker crust and refrigerate for several hours.

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