This pie is one of my favorites, and I order it every time from the Cheesecake Factory menu whenever I visit there. Prepared with a crumbly crust and melty filling, this key lime pie without eggs tastes tempting.
If you’re planning to make this at home, you’ll find the recipe easy to follow and well worth the work. The pie is incredibly tangy because of the fresh lime juice, and the crust will be soft and flaky. Packed with phenomenal layers of exquisite flavors and textures, this key lime pie without eggs will leave you drooling.
Ingredients:
For the crust:
- 1 cup crushed graham cracker
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- 1 tbsp butter
For the filling:
- ½ cup condensed milk
- ½ cup cream cheese
- 1 tsp Key Lime juice
- 2 tbsp sour cream
For topping:
- 1 tbsp whipping cream
- 1 tsp vanilla extract
- Lime slices
Directions:
Pie Crust
- Preheat the oven to 350℉.
- Combine the graham crackers, granulated sugar, butter, and cinnamon in a bowl to form a smooth texture. Once the mixture is prepared, add it to the baking tray.
- Press the crumbs firmly to the pan, and prebake the crust for around 5 minutes. Let it cool down while you prepare the filling.
Filling
- Add the cream cheese, sweetened condensed milk, sour cream, vanilla extract, and key lime juice to a bowl and combine until the filling is smooth and soft.
- Pour the creamy filling onto the crust, dab it evenly, and spread it all over.
Bake it.
- Bake the pie at 350℉ for around 10-15 minutes, then remove it to a wire rack and let it cool down.
- Garnish the pie with whipped cream, lime zest, and lime wedges, then slice and serve!
Nutritional Information:
Calories: 450 kcal
Carbohydrates: 52
Protein: 6 g
Fat: 22 g
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