Eggless key lime pie

Key Lime Pie Recipe Easy (Eggless)

My Eggless Key Lime Pie uses no eggs, and can easily be made dairy-free too! A beautiful buttery biscuit base, filled with creamy key lime filling and topped with swirls of softly whipped cream and lime zest. Brilliant for entertaining – or just because!

Key lime pie easy recipe

My love affair with citrus flavours in bakes

During the summer months, I love baking and desserts with anything citrus flavoured. Lemon Squares tend to be my go-to for picnics and bring-and-share type events, but I also love these Lemon Limoncello Cupcakes as an adult treat! In continuing down sharing a variety of citrus-inspired recipes, I knew sharing this easy eggless Key Lime Pie recipe was to be high on the list!

A lot of the recipes I’ve come across for key lime are either no-bake, or contain eggs and require baking. I love the texture of baked pies and cheesecakes, I find them so much creamier and melt-in-your-mouth, but naturally love the ease of no-bake recipes too. My Key Lime Pie recipe doesn’t use eggs but does require baking to give the beautifully creamy texture I adore. A little effort, I know, but so worth it, I can assure you!

Key limes in the UK

Living in the UK, we don’t get key limes very easily, as they’re very much an American thing. From my understanding, key limes are smaller, with a stronger aroma and more acidity than the limes we get here in the UK. Now, I can’t claim to have found and used key limes in my recipe, but I do love the zing of limes, so I can assure you this recipe definitely delivers on flavour!

How to make my Eggless Key Lime Pie Recipe

Making this is actually really rather easy. Blitz or crush your biscuits in a food processor, or bash them in a freezer bag using a rolling pin if you don’t have a food processor. Mix with butter and press into your tin, then bake 10 minutes whilst you make the filling.

Eggless Key Lime Pie ingredients
Digestive and ginger base

In a large mixing bowl, mix your condensed milk, yoghurt and lime zest and juice until smooth and well combined. Pour over your base and pop back in the oven to melt together and firm up. Then chill, top with some softly whipped cream and garnish with extra lime zest. Et voilà! Your easy eggless Key Lime Pie is good to go!

Don’t forget to come back and let me know how this turns out for you if you make it!

Thanks for joining me today, happy baking friends! x

Eggless key lime pie

Recommended equipment and ingredients I used *

Loose-bottomed tart tinLemon/citrus press
Hand mixerCitrus zester
Piping bagsPiping nozzle
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Key Lime Pie (Eggless)

5 from 1 vote
Recipe by movers and bakers Course: DessertCuisine: AmericanDifficulty: Easy


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A delicious (eggless) tangy key lime pie on a buttery biscuit base. Perfect for entertaining!


  • For the biscuit base
  • 230 g (2¼ cups) digestive biscuits

  • 120 g (1¼ cups) ginger biscuits

  • 150 g (½ cup + 3 tbsp) unsalted butter, melted

  • For the filling
  • 794 g (2x 14oz cans) sweetened condensed milk

  • 280 g (1 cup) full-fat Greek yoghurt

  • 4-5 limes, zest and juice

  • For the topping and decoration
  • 200 ml (¾ cup + 1 tbsp) double cream

  • 2 tsp icing sugar

  • 1 lime, zest only to decorate


  • Preheat your oven to 180C/350F. Blitz both digestives and ginger biscuits in a food processor until it’s all evenly crumbled. Add in the melted butter and pulse to mix through. Tip your biscuit mixture into a 9″ loose-bottomed tart tin and press the mixture down to compact it on the bottom and up the sides of the tin. Bake for 10 minutes. Remove to a wire rack once baked, and cool slightly, ready for the filling.
  • Whilst the base is baking, prepare your filling. In a large bowl, tip in the condensed milk and greek yoghurt. Add the zest and juice of your limes (I use 4 large limes, but if you like it tangier, go ahead and use an extra one). Beat together until smooth and creamy, then pour into your baked base. Return your pie to the oven for another 10 minutes until there is a very slight wobble in the middle. Remove from the oven and cool on a wire rack for about 30 minutes before popping in the fridge to chill completely.
  • When your pie is completely chilled, prepare your topping. In a large bowl, beat together your cream and icing sugar until thickened. Spread or pipe your whipped cream over your key lime pie, then top with additional lime zest to garnish. Enjoy!

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