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Who would have thought that making Key Lime Pie would be so easy, I for one surely didn’t. This was my very first attempt in making an American dessert pie. And I must admit that it is super easy to the make. This particular recipe I have adapted from Jenn Segal’s website. Click here to view her recipe page.
While doing my research on finding the right recipe that would be easy for me to follow, considering the fact that I was baking this dessert for the very first time, I came across many that use egg yolk to help set the filling. I then had my doubts if this Key Lime Pie recipe would set or not as she doesn’t mention using egg yolk at all.
For a split second in my confusion, I even thought of adding egg yolk to this recipe and then going ahead with it. But luckily, I didn’t do so. I prepared it the way she mentioned it and I am glad I did. Because it set so well and turned out delicious.
I substituted a few ingredients depending on what was available at my house. And just as she mentioned in her recipe I too have used the regular lime available with me rather than “Key Lime” which is different than the regular limes.
Recipe benefits for people suffering from food allergies
In the end my family was happy with this new pie dessert that I baked which was totally easy and delicious and I hope you like it as much we did.
So here goes the Key Lime Pie dessert recipe.
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Easy Key Lime Pie Without Eggs
- Glass Bowl
- Electric Beater
- 9 inch pan
For the crust
- 1 ½ cup Digestive Marie Biscuits finely crushed
- ⅓ cup Brown Sugar
- 4 tbsp Butter Unsalted melted
For the filling
- 2 cans Sweetened condensed milk net weight 395 grams each
- 1 cup Yogurt kept it on a fine colander in order to drain out the excess liquid
- 1 tbsp Lime zest
- ¾ cup Lime juice
For the topping
- 1 cup cold heavy cream
- 2 tbsp confectioners’ sugar powdered white sugar
- 1 tsp grated lime zest
- 8 thin lime slices
- Firstly, with regards to making the topping, keep a glass bowl and the hand beater in the freezer to become cold.Instead of a hand beater, I have used an electric beater. So I had only kept the glass bowl in the freezer to become cold.
- Now working on the crust, mix all the ingredients mentioned in “For the crust” together with a fork. After which use your hands to get it well combined.1 ½ cup Digestive Marie Biscuits, 4 tbsp Butter Unsalted, ⅓ cup Brown Sugar
- Use a 9 inch pan to layer the crust filling. Start from pressing the sides first then move downward. Press tightly using your hands or back of a flat bowl. The thickness should be around ¼ inch.
- Pre heat the oven to 190 degree Celsius for 5 mins on a middle rack. Once done put in the crust to bake until slightly browned for 10 mins. After which take it out and let it cook on a rack.
- While the crust is baking, prepare the filling for the pie.
- In a large bowl mix together all the ingredients mentioned in “For the filling”2 cans Sweetened condensed milk, 1 cup Yogurt, 1 tbsp Lime zest, ¾ cup Lime juice
- Pour it in the warm crust. Set the oven temperature to 176 degree Celsius and bake for 15 mins. Until the filling is almost set. It should wobble a bit.
- Allow it to cool for 30 mins outside the oven, after which place it in the fridge for around 3 hours. This pie should always be served chilled.
- Now prepare the topping. Beat in the chilled glass bowl the heavy cream until a soft peak forms. Then add the powdered sugar and beat until a medium peak forms.1 cup cold heavy cream, 2 tbsp confectioners’ sugar, 1 tsp grated lime zest
- Decorate the pie with the whipped cream and lime slices accordingly.8 thin lime slices
- Keep it in the fridge and serve when needed.