Key lime pie is an absolute summer hit. It can be a part of a cocktail, a refreshing beverage, or a part of the dessert.
Making key lime pie is a brilliant way to use the limes you have or any leftover lime juice. This pie is simple to make, like crazy simple.
So what’s so special about this pie? First of all, this is a no-bake key lime pie, which is always a plus. Other than that, we don’t use any condensed milk, which is why you’re here!
Whether you just don’t want to buy condensed milk or you need to make the pie immediately and don’t have time to run to the store, this key lime pie is the perfect solution.
How To Make A Perfect Graham Cracker Crust
It all begins with an absolutely divine graham cracker crust. Although graham crackers are available in almost any store, if you have bad luck and cannot find any, the just go with some other tasty cookies like vanilla wafers.
Before you start making anything, grind the crackers or whatever you may be using. The old fashioned way is to fill a bag with crackers and roll them with a rolling pin.
If you want to speed up the process, then just process the cookies in a food processor until coarse. Do not over-process or you will get a graham cracker powder.
It is not a big deal even if you do, but it is always better to have some texture in your dessert.
Once you have your graham crackers ready, you have to combine them with melted butter and press into a pie pan.
At this stage, you can add in sweetener or cinnamon, but it is really up to you.
How To Choose A Pie Pan For Key Lime Pie
Now, when it comes to choosing a proper pie pan here is what you can do:
- If you get along well with your pie pan then use it. Some people have issues while removing the pie slice from the pan. If you fit into that category, you can use other baking utensils.
- For instance, you can use a springform (like this one). Springforms have a removable bottom, so it will be easier to remove the pie without ruining it.
- If you can find a pie pan with a removable bottom it would be ideal but not mandatory.
- Some people like to bake these in aluminum disposable pie plates, and if you want to use one, go ahead.
Making The Filling For Key Lime Pie
Once you have your crust prepared, it is time for the filling.
Many recipes call for condensed milk, but not this one. Why use it when you have so many options. Did you know you can cook eggs over simmering water and use them for the key lime pie without adding any condensed milk?
Well, yes you can. The key is in cooking the eggs to a pint where they will coagulate and naturally become dense, therefore ideal for the pie.
At this point, you will add in key lime juice and a bit of heavy cream. If at any point you do not have the desired consistency, you can whisk in 2 tbsp of the cornstarch or add some dissolved gelatin. This will save the day.
Pour the mixture into the graham cracker crust and chill the pie.
There it is, a perfect key lime pie without any baking (except the crust). The fridge will settle all down and in a few hours, you will have an amazing pie at your table.
How To Add More Flavor To Key Lime Pie
Some really like the lime flavor, and the juice is not enough for them. To enhance the flavor or to bring it up a bit more, add some of the lime zest into the filling.
Finely grate the lime zest and just fold in.
It would be great if you have an organic lime, but if not, make sure you submerge a lime into the water for 10 minutes then wash thoroughly. Finely grate afterward.
With these simple steps, we are sure you will pull this off even without the condensed milk.
How To Make Key Lime Pie Without Condensed Milk
Below are the step-by-step instructions for making the absolute best key lime pie.
Step 1: Gather your ingredients.
Step 2: Combine the melted butter and graham crackers.
Step 3: Mix well.
Step 4: Press the crust into a pie pan.
Step 5: Add 3 eggs to a mixing bowl
Step 6: Add sugar.
Step 7: Mix until combined and cook the egg/sugar mixture over a double boiler until it’s fluffy.
Step 8: Fold in the butter, heavy cream, and key lime juice.
Step 9: Pour the key lime pie over the crust and place it in the fridge for 3 hours.
Step 10: While the key lime pie is setting, make the whipped cream.
Step 11: Dollop the whipped cream on the pie before serving and enjoy it!
Graham Cracker Crust
- 1 ½ cups ground graham crackers (plain or with cinnamon)
- 6 tbsp melted butter
Key Lime Pie Filling
- 3 egg yolks
- 1 cup sugar
- ¼ cup key lime juice
- 2 tsp key lime zest, finely grated, optional
- 2 tbsp heavy cream
- 4 tbsp butter
Whipped Cream Topping
- 1 tsp vanilla extract
- ½ cup whipping cream
Preheat oven to 350F.
Combine graham crackers and butter in a bowl. Stir to combine.
Press the crust into the pie pan, springform, or whatever you are using. To really press it down you can use a glass. It will help you create a super flat and dense crust.
Bake the crust in the preheated oven for 10 minutes. Place aside to cool.
Make the filling; beat the egg yolks with sugar until smooth.
Set the eggs over a double boiler and cook t eh eggs until fluffy and pale. They will double in size.
Fold in butter and heavy cream. Stir well until the butter is melted. Add the key lime juice and zest if using.
Pour the mixture over the crust.
Place the pie into the fridge for 3 hours.
Make the topping: beat heavy cream and vanilla until firm peaks form. Spoon the mixture into the piping bag and pipe onto the pie surface.
Slice and serve.
This recipe uses only egg yolks. If you want to use the egg whites as well you can use for decoration.
Beat the egg whites with ¼ tsp cream of tartar and ½ cup powdered sugar until stiff peaks form. Spread over the key lime pie.
If you have a torch, go over the egg whites to give your pie a nice rustic appearance.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 379Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 128mgSodium: 195mgCarbohydrates: 39gFiber: 1gSugar: 30gProtein: 3g