Key Lime Pie

This is a super-easy, no-bake, eggless key lime pie that I made for my son’s 9th and 10th birthdays. I don’t like to cook with eggs and turns out eggs are not at all essential to this recipe, which I’ve adapted from this recipe by Jennifer McHenry of

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (this was equivalent to 1 “pack” (of four) in the box I bought
6 – 8 T fat (I used 6 T. coconut oil and 2 T butter, but you could use all butter, olive oil, or combine fats)

Crush graham crackers (I used a cuisinart or blender) then add desired fat until mixture starts to take shape.

Spread mixture into a 9” pie plate, pressing the mixture up into the sides of the pie plate.
Put in the freezer for at least 1 hour.

Bake at 375 degrees for 10 minutes then let cool.


1 can (14 oz.) sweetened condensed milk
1 pack (8 oz). cream cheese, softened
1/2 t. vanilla
2/3 c. key lime juice (if you don’t have key limes, regular limes work fine)
zest of 1/2 lime (I recommend using organic limes if you want to add zest, and washing limes carefully before zesting).

Combine all ingredients in a blender and blend until smooth.
Pour into baked pie crust, smooth of the top with a spatula (if necessary/desired) and refrigerate.


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This is an amazing pie. I would totally recommend it for birthday parties and events because it is so easy to make!


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