Instant Pot Key Lime Pie
User Reviews
3.7
Instant Pot Key Lime Pie
Description
Instant Pot Key Lime Pie features a crust crafted from crushed graham crackers mixed with melted butter, pressed firmly into a springform pan and chilled to set. The filling combines egg yolks whipped until pale and thick with sugar, then blended with sweetened condensed milk, fresh key lime juice, and zest. This mixture is poured over the crust and cooked in the Instant Pot using a water bath method, ensuring gentle, even cooking that firms the filling without curdling. The pie is cooled before serving, often topped with whipped cream sweetened and garnished with lime zest for extra aroma.
The pie yields a smooth, custard-like texture with a bright tartness from the fresh key lime components and a slightly sweet balance from the condensed milk and optional sugar. The crust remains crisp and buttery, providing a sturdy base that contrasts the creamy filling. Preparing it in an Instant Pot simplifies the process, reducing oven time and risk of overbaking.
This key lime pie serves as a refreshing citrus dessert suitable for warm days or after rich meals. Its compact 7-inch size makes it ideal for small gatherings. While the recipe outlines optional topping, the pie can also be enjoyed plain for a more tart experience.
Ingredients
For Crust
- 1 cup graham crackers or vanilla cookies
- 4 tablespoons butter melted, unsalted
For Key Lime Filling
- 3 egg large, yolk
- 2/3 cup key lime juice approx 8-9 key limes
- 1 tablespoon key lime zest approx 2-3 key limes
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons sugar omit if you like it super tangy
Topping (optional)
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon key lime zest optional, for garnish
Instructions
- Spray a 7" springform pan with nonstick spray
- ground the crackers in the food processor
- In a bowl, mix the graham cracker crumbs with the melted butter
- Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling
- Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2-3 minutes)
- Add the condensed milk and keep mixing. Add the key lime juice and zest. Mix until combined
- Pour this mixture on top of the prepared crust
- Cover the springform pan with aluminum foil
- Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker)
- Pour 1 cup of water in the instant pot. Place trivet on top
- Put the sling in and place the pie on top. Cover with lid and lock in place
- Cook on manual high pressure for 15 minutes (15 MHP)
- Let the pie cool for 10 minutes before releasing the pressure (10 NPR)
- Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
- Refrigerate for 3-4 hours or until set
- For Topping: Whip cream and slowly add the sugar until the cream becomes stiff. Pipe on top of pie and decorate with zest
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 108mg | 36% |
| Sodium | 84mg | 4% |
| Potassium | 62mg | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 32mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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