My eggless key lime pie is a variation of the traditional key lime pie that omits the use of eggs. This dessert maintains the classic tangy and sweet flavor of key lime pie but is suitable for those with egg allergies or dietary restrictions. Typically, an eggless key lime pie consists of a graham cracker crust but I have used digestive biscuits. It’s filled with a creamy mixture made from key lime juice, sweetened condensed milk, and an additional thickener like cornstarch to achieve the desired consistency. My eggless key lime pie is garnished with lime zest or slices for added flavor and visual appeal. This dessert is a refreshing treat, especially popular in warmer climates and during summer months.
What are the main components of an eggless key lime pie?
An eggless key lime pie typically consists of three main components: the crust, the filling, and the topping. Here’s a breakdown of each:
Crust
- Digestive Biscuit Crumbs: Crushed digestive biscuit crumbs form the base of the crust.
- Butter or Margarine: Melted to bind the crumbs together. I used salted butter (melted)
- Caster Sugar: to add a bit of sweetness to the crust.
Filling
- Key Lime Juice: Freshly squeezed key lime juice gives the pie its signature tart flavor. I have used regular lime juice as key limes were unavailable.
- Sweetened Condensed Milk: Provides sweetness and a creamy texture.
- Thickener: Since eggs are omitted, I have added a thickener like cornstarch, to achieve the right consistency.
- Water: Cornstarch is an important ingredient for making the slurry. Don’t leave this out.
- Zest of Key Limes: for an extra burst of lime flavor.
- Hung Yogurt: Hung curd, also known as strained yogurt, is added to eggless key lime pie to provide a creamy texture and tangy flavor, while also acting as a natural thickener.
- Lemon Essence: Totally optional, but provides a more prominent lime flavor.
Topping
- Whipped Cream or Whipped Topping: Traditional whipped cream or a non-dairy alternative to top the pie.
- Lime Zest or Slices: For garnish and added lime flavor.
How to make the Crust?
The first step is to crush the digestive biscuits, I simply crushed the biscuits in their packets without opening them. It’s easier to make crumbs when the biscuit packet is not open and you just crush the biscuits completely and then open the sealed biscuit packet. No need to bash them in a zip lock or grind them in a grinder. I just thought this method was the easiest. Add the caster sugar to the crumbs and give it a good mix. Now, add the melted butter and mix it really well. The crumbs should clamp together like wet sand, that’s your cue that your crust is ready.
How do you prepare the crust and bake it?
Pat the crumbs firmly on the bottom and side of a 9-inch pie dish. Make sure the crumbs are little bit up the sides of the pie dish. I used a measuring cup to press the crumbs into place. Once the crust is ready bake it in a preheated 200-degree C oven for 5 minutes or until the crust is nice and golden brown. Once done take it out of the oven and let it cool completely.
How to Make the Filling?
Mix cornstarch and water together and keep aside. Make sure the cornflour is well mixed and there are no lumps. Take a separate bowl and add the condensed milk, yogurt, lemon juice, and zest. Whisk it well with a balloon whisk, now add the cornstarch slurry and give it a good mix. Add the lemon essence. Stir well.
How to bake an eggless key lime pie?
Preheat the oven to 160 degrees C and place your pie dish in the middle rack. Bake for 17 to 20 minutes until the center is a little jiggly but the sides are well baked. Don’t overbake the pie. Once the pie is done take it out and cool it completely. Place it in the fridge for at least one night. Serve with whipped cream and garnish with lemon slices and zest.
For another delightful dessert that combines creamy and fruity flavors, try our Banoffee Pie a perfect complement to this tangy eggless key lime pie.
Ingredients for Crust
For the filling
Instructions for Crust
- Preheat the oven to 200 Degree C.
Stir biscuit crumbs and sugar together in a small bowl. Add melted butter until evenly distributed. - Pat the crumbs firmly on the bottom and sides of a 9-inch pie dish.
- Place the dish in the center and bake for 5 minutes until the crust is golden brown.
- Let the crust cool completely on a rack before filling.
- Mix cornstarch and water and keep aside. Take a large bowl and add the condensed milk, yogurt, lemon juice, and lemon zest mix it really well. Add the cornstarch slurry now and mix really well. Pour into the already prepared digestive biscuit crust. Bake at 160 degrees c for 17 to 20 minutes, the pie would be slightly jiggly in the center and firm on the outside.
- Transfer to a wire rack and let it cool completely, Refrigerate overnight. Serve with whipped cream and garnish with lemon slices and lemon zest. Enjoy!
Filling
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No Bake Biscoff Chocolate Tart
Eggless Lemon Curd Strawberry Tart
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