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key lime pie slice with a graham cracker crust, custard filling, and whipped cream
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Homemade Key Lime Pie (Without Sweetened Condensed Milk)
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 
This Homemade Key Lime Pie is made without sweetened condensed milk. This is a stovetop key lime pie filling, made with egg yolks, half and half, and fresh squeezed key lime juice. It’s topped with homemade whipped cream and has a vanilla wafer graham cracker crust.
Course: Dessert
Cuisine: American
Keyword: key lime pie
Servings: 10 slices
Author: Michelle
Ingredients
Crust:
  • 1 1/4 cup graham cracker crumbs (about 10 graham cracker sheets)
  • 1 1/4 cups vanilla wafer crumbs (about 30 cookies)
  • 10 Tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 Tbsp brown sugar
Key Lime Filling:
  • 1 1/3 cups granulated sugar
  • 6 Tbsp cornstarch
  • 1/4 tsp salt
  • 2 cups half & half
  • 4 egg yolks
  • 2/3 cup key lime juice
  • 2 tsp key lime zest
  • 3/4 tsp vanilla extract
  • 2 1/2 Tbsp unsalted butter
Whipped Cream:
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 1 1/2 tsp vanilla extract
Topping:
  • key lime zest (optional)
Instructions
Crust:
  1. Preheat oven to 350 degrees.
  2. Using a food processor, mix graham crackers and vanilla wafers, pulsing until they reach fine crumbs. Add in melted butter, salt, vanilla extract, and brown sugar, and mix until combined.
  3. Pour the crust into a deep dish 9” or 10” pie plate and press into an even layer.
  4. Bake for 10 minutes.
Filling:
  1. Whisk granulated sugar, salt, and cornstarch together in a medium sized saucepan. Set aside.
  2. Whisk egg yolks, half & half, and key lime juice together in a separate bowl.
  3. Over medium heat, whisk the liquid into the saucepan.
  4. Bring the mixture to a boil over medium heat, whisking constantly.
  5. Once boiling, cook the mixture for 30 seconds to 1 minute (whisking constantly), until the custard has thickened and coats the back of a spoon (mine took roughly 45 seconds, then it was done).
  6. Remove from heat and add unsalted butter, key lime zest, and vanilla extract. Whisk until combined.
  7. Transfer the custard to a bowl. Place the bowl with the custard in a larger bowl that has been filled with ice. Whisk the custard to cool it down.* (See notes for an alternative method.)
  8. Once cool, pour the custard over the crust and smooth it into an even layer. Set aside.
Whipped Cream:
  1. Whisk heavy whipping cream with a standing mixer or a hand mixer (using the whisk attachments) until soft peaks form. Add in powdered sugar and vanilla extract. Continue whisking until stiff peaks form, or it has reached your desired whipped cream consistency.
  2. Spread the whipped cream on top of the custard (you can also pipe the whipped cream on top).
  3. Sprinkle extra key lime zest, if desired.
  4. Cover and refrigerate at least 3-4 hours before serving (I suggest refrigerating overnight if possible—the pie is more flavorful as it sits).
  5. Slice and serve.
Recipe Notes

*Instead of using an ice bath, you can pour the hot custard directly into the crust and spread in an even layer. Place plastic wrap directly onto the custard (this prevents the custard from getting a thin film on top as it cools) and refrigerate. Once cool, add the whipped cream on top. Refrigerate until ready to serve.

 

**Lime Zest: Zest the key limes before squeezing the juice out. Additionally, only zest the green part of the lime. If you zest too much and start zesting the white part of the lime, it will make the zest very bitter.

 

***If you cannot find key limes, you can use persian limes (the larger limes in most grocery stores). Or, you can use persian lime zest and bottled key lime juice.