Easy (no Egg) Key Lime Pie

Total Time
Prep 15 mins
Cook 0 mins

This is a VERY easy and delicious key lime pie, best with homemade crust.


  1. In blender, mix condensed milk, cream cheese, and lime juice until smooth.
  2. Add vanilla and blend until mixed through.
  3. Pour into graham cracker crust.
  4. Add whipped topping to top of pie.
  5. Refrigerate for 3-4 hours before serving.
  6. Decorate top of pie with lime slices.
Most Helpful

This is truly VERY easy and VERY delicious. I made this because this week the produce guy had key limes. I started squeezing them by hand, but soon figured out that a half of a key lime will fit in my garlic press. And the holes are small enough that you don't have to worry about the seeds. (Just a tip if you have happen to want to use fresh key limes.)

Kate Cooks January 11, 2009

This was so quick and delicious. I only used a little over 1/2 a cup of key lime juice because I ran out but I thought it was too tart; I add 2 Tablespoon of sugar because it seemed so tart but after it was cool it actually tasted just right. I made a homemade gluten free shortbread crust to go with this. Will make again. Note-- key limes are essential not the persian limes!

3RiversCook May 08, 2015

Excellent with homemade crust and real whipped cream!

beth June 08, 2009