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Instant Pot Key Lime Pie
3.7 from 927 votes

Instant Pot Key Lime Pie

The Instant Pot Key Lime Pie combines a buttery graham cracker crust with a tangy filling made from key lime juice, zest, egg yolks, and sweetened condensed milk. The filling thickens as it cooks under pressure, producing a creamy texture balanced by the bright citrus flavors. The optional whipped cream topping adds richness and a touch of sweetness. This recipe offers a convenient way to prepare a classic key lime pie using the Instant Pot, making it easy to enjoy a smooth, set dessert without traditional baking.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8
Calories: 212 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Spray a 7" springform pan with nonstick spray
  2. ground the crackers in the food processor 
  3. In a bowl, mix the graham cracker crumbs with the melted butter
  4. Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling
  5. 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)
  6. Add the condensed milk and keep mixing. Add the key lime juice and zest. Mix until combined
  7. Pour this mixture on top of the prepared crust
  8. Cover the springform pan with aluminum foil
  9. 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)
  10. Pour 1 cup of water in the instant pot. Place trivet on top
  11. Put the sling in and place the pie on top. Cover with lid and lock in place 
  12. Cook on manual high pressure for 15 minutes (15 MHP)
  13. Let the pie cool for 10 minutes before releasing the pressure (10 NPR)
  14. Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
  15. Refrigerate for 3-4 hours or until set
  16. For Topping: Whip cream and slowly add the sugar until the cream becomes stiff. Pipe on top of pie and decorate with zest
  17. Enjoy!

Nutrition Information

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 212

% 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.