Indulge In A Guilt-free Delight: How To Make Key Lime Pie Without Eggs

Indulge in the exquisite flavors of a creamy and tangy key lime pie, crafted without the use of eggs. This simplified recipe allows you to enjoy the classic dessert with a lighter, yet equally satisfying texture. Follow these step-by-step instructions to create a delectable key lime pie that will tantalize your taste buds.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 2 tablespoons sugar

For the Filling:

• 1 cup key lime juice (about 20-25 limes)
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1/2 cup sour cream

For the Whipped Cream (Optional):

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Crust:

• Preheat oven to 350°F (175°C).
• In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
• Press the mixture firmly into the bottom of a 9-inch pie plate.
• Bake for 10-12 minutes, or until the crust is golden brown.

2. Extract Key Lime Juice:

• Cut the key limes in half and juice them using a juicer or by hand.
• Strain the juice through a fine-mesh sieve to remove any seeds or pulp.

3. Make the Filling:

• In a medium saucepan, whisk together key lime juice, sugar, cornstarch, and salt.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat and simmer for 1-2 minutes, or until the mixture thickens.

4. Temper the Egg Yolks (Optional):

• In a separate bowl, whisk together heavy cream and sour cream.
• Gradually whisk 1/2 cup of the hot key lime mixture into the cream mixture to temper the egg yolks.
• Pour the tempered cream mixture back into the saucepan with the remaining hot key lime mixture.

5. Cook the Filling:

• Bring the mixture back to a simmer and cook for 2-3 minutes, or until thickened.
• Remove from heat and let cool slightly.

6. Pour the Filling:

• Pour the key lime filling into the prepared graham cracker crust.
• Smooth the top and let cool completely.

7. Make the Whipped Cream (Optional):

• In a medium bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Spread the whipped cream over the cooled pie.

8. Refrigerate:

• Refrigerate the pie for at least 4 hours, or preferably overnight, before serving.

Tips:

• For a stronger key lime flavor, use more key limes.
• If you don’t have key limes, you can substitute regular limes.
• You can add a pinch of cinnamon or nutmeg to the filling for extra spice.
• To make a gluten-free pie, use gluten-free graham cracker crumbs for the crust.

Variations:

• Top the pie with fresh key lime slices for a burst of citrus flavor.
• Add a layer of whipped cream between the crust and filling for a creamier texture.
• For a vegan key lime pie, use plant-based milk and butter substitutes.

Serving Suggestions:

• Serve the pie chilled with a dollop of whipped cream and a sprinkle of lime zest.
• Pair the pie with a refreshing glass of lemonade or iced tea.
• Enjoy the pie as a dessert after a light meal or as a sweet treat anytime.

“No-Egg” Key Lime Pie: A Delightful Alternative

This eggless key lime pie offers a delicious and accessible way to enjoy this classic dessert. With its creamy filling, tangy flavor, and gluten-free crust, it caters to a wide range of dietary preferences. Whether you’re looking for a lighter version of key lime pie or simply want to avoid using eggs, this recipe is the perfect solution.

Information You Need to Know

Q: Can I make the pie ahead of time?
A: Yes, the pie can be made up to 2 days in advance and refrigerated.

Q: How long does the pie last?
A: The pie will keep in the refrigerator for up to 4 days.

Q: Can I use regular limes instead of key limes?
A: Yes, you can use regular limes. However, key limes have a more intense flavor, so you may need to add more lime juice to the filling.