This creamy, tart Instant Pot Key Lime Pie is smooth, bright, and incredibly easy to make in your pressure cooker. A refreshing dessert perfect for parties, holidays, or whenever a citrus craving hits.
The Best Ever Instant Pot Key Lime Pie
If you love key lime pie but do not love babysitting the oven, this recipe is about to become your new favorite dessert. The Instant Pot creates gentle steam heat, which means a silky filling, fewer cracks, and no dry edges.
This pie is tangy, creamy, sweet, and balanced with that classic graham cracker crust. It tastes like sunshine in dessert form and always disappears fast.
Living in South Florida, key lime pie is practically part of the culture. After years of enjoying bakery versions, I can confidently say this homemade Instant Pot version delivers amazing flavor with less stress.
Why Make Key Lime Pie in the Instant Pot?
- Gentle pressure cooking creates a creamy custard texture
- No need to heat the whole kitchen
- More forgiving than oven baking
- Perfect size for small gatherings
- Great make-ahead dessert
Important Pan Size
This recipe is designed for a 7-inch springform pan, so it fits comfortably inside most 6-quart or larger Instant Pots. It serves about 5 to 6 people, making it ideal for a family dessert night.
If serving a crowd, make two pies. Trust me, nobody complains when there is extra key lime pie.
Tips for Success
- Use fresh key lime juice for the brightest flavor
- Regular limes work beautifully if key limes are unavailable
- Cover the pan with foil before pressure cooking
- Cool completely, then chill before slicing
- Top with whipped cream and lime zest before serving
Foil Sling Tip
A foil sling makes lowering and lifting the pan in and out of the Instant Pot easy and safe. Just fold a long sheet of foil into a sturdy strip and place it under the pan before cooking.
More Instant Pot Desserts You’ll Love
Instant Pot Dulce de Leche Cheesecake
Instant Pot Dulce de Leche Lava Cake
I hope you make this creamy Instant Pot Key Lime Pie soon. If you do, tag me on Instagram @livingsweetmoments so I can see your delicious creation.
Instant Pot Key Lime Pie
Ingredients
For Crust
- 1 cup graham cracker crumbs or crushed vanilla cookies
- 4 tablespoons unsalted butter melted
For Key Lime Filling
- 3 large egg yolks
- 2/3 cup key lime juice about 8 to 9 key limes
- 1 tablespoon key lime zest
- 1 14 oz can sweetened condensed milk
- 1 to 2 tablespoons sugar optional, to taste
Topping (Optional)
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon key lime zest for garnish
Instructions
- Lightly grease a 7-inch springform pan with nonstick spray.
- In a bowl, mix the graham cracker crumbs with melted butter until evenly combined.
- Press mixture firmly into the bottom and slightly up the sides of the pan. Freeze while making filling.
- In a large bowl, beat egg yolks on medium-high speed until pale yellow and thickened, about 2 to 3 minutes.
- Add sweetened condensed milk and mix until smooth.
- Add key lime juice and zest. Mix until fully combined.
- Pour filling over prepared crust.
- Cover pan tightly with aluminum foil.
- Make a foil sling by folding a long strip of foil lengthwise into thirds.
- Pour 1 cup water into the Instant Pot and place trivet inside.
- Lower pan into the pot using the foil sling. Close lid and set valve to sealing.
- Cook on High Pressure for 15 minutes.
- Allow natural pressure release for 10 minutes, then carefully quick release remaining pressure.
- Remove pie from Instant Pot. Uncover and cool at room temperature until no longer hot. Center should still jiggle slightly.
- Refrigerate 3 to 4 hours, or until fully set.
- For topping, whip heavy cream with powdered sugar until stiff peaks form. Pipe or spoon onto chilled pie. Garnish with lime zest.
- Slice and serve chilled.
Notes
- Regular lime juice may be substituted if key limes are unavailable.
- For extra tangy flavor, omit the optional sugar.
- Chill overnight for the cleanest slices.
- Use a 6-quart or larger Instant Pot.
Oh boy! Oh boy! My waistline gone but my heart beats with yours ! 🙂 Thank you !
hahahaha thank you so much 2pots2cook! you’re so sweet!
Hi, I don’t have an instant pot, can I bake this in the oven and if yes, for how long? Thank you
Hi Liz! Simply bake it at 350 degrees for 20-25 minutes or until the center jiggles just a bit.
I love my instant pot but I’m trying to understand the benefit here… Bakes in 15 minutes. But the pot takes 10 minutes to heat up. That’s the same amount of time as the oven baking, provided the oven was already pre-heated…
You mentioned the instant pot is more forgiving, so I understand that as an advantage, but when it comes to time I don’t see it….am I missing something?
Hi Dave, you’re definitely NOT missing something and thanks for your comment. When it comes to time, in this particular pie, no advantage at all.
I love my IP since I don’t have to heat the oven in order to bake, here in Miami the summer months are the worst when it comes to baking, even with the AC on.
Im glad you amswered, I was wondering the same thing. But not having to heat my oven in the summer would be really nice.
How long would you increase the cook time if you have a 6″ pan instead of the 7?
Hi Anita, honestly, I wouldn’t change the time at all.It should work just fine
thank you!
you’re welcome Anita!
Do I have to wrap the bottom of the spring form pan with aluminum foil?
You don’t have to Valerie, just the top
I think I need a visual of the foil sling that make to take the pan out.
emailed you a picture Tammy, let me know if you’ve received it.
I would love this as well, if possible. Thx
Just emailed you.
May I please see the picture too?
Kevin, The picture is in this post. A collage with a pink border. Right under the Amazon recommendations.
How do you make the topping? I see an ingredient list, but no directions?
Shelley the topping is just whipping cream with a bit of sugar and garnished with lime zest
Can I double the recipe for an 8″ pan? Do I need to adjust the time? Thanks!!
For an 8″ you can instant cook it for 3-4 minutes less, al thought I didn’t notice the difference
Can you cook 2 at one time if you have two pans on a 6qt IP
I haven’t tried it with 2 pans Steve so I can’t guarantee results. If you do, please let me know how if it works.
If I have a 9 inch pan and need to bake it in the oven (because I don’t have an Instant Pot), do you know how I would modify the amount of ingredients and time in the oven? Thank you so much!
Yes Kevin, double the ingredients. Bake the cookie base at 325 for about 10-12 minutes. Cool, and add the filling and bake for about 15 minutes more. Cool for a few hours before serving
If you use a trivet, is the foil sling necessary?
Thank you
It’s not necessary at all, it just makes it easier to pull it out without you burning your hands or the pie falling over.
Have you ever tried with 4″ mini pans? Wondering what time….
I haven’t Alisa! but sounds like a good idea! For the minis I would do 3-4 minutes. If you do, let me know.
Do you need to use the springform or can you use the the bowl that comes in the instant pot?
Hi Alicia, you need a springform pan for the pie.
I left the pie in the fridge for the requisite amount of time and it totally fell apart when I cut into it 🙁 does it just need more time in the fridge or did something go wrong when I had it in the pot?
Hi Jessica! I am so sorry that happened! maybe the pie didn’t cook long enough in the IP. Was is super jiggly when you took it out?
I forgot to put the foil on top! Will it still set properly?
The top may be wetter than normal. Was it jiggly when you took it out of the IP?
Tiffany, would this work in a conventional pressure cooker?
Thanks!
It would work although cooking times may vary.
Could I bake the crust prior to cooking in the instant pot? Thank you
Of course Emilia!
Who long should i “bake” mini’s for in the IP ad can i stack them? I don’t have a 7in springform yet but can’t wait to try this recipe!
For about 7 minutes Beth! They should be firm with a slightly jiggly center.
How long to coo, for a 6”
About the same time Mary
Made this last night and it was awesome! Turned out great!
Used a 7” springform pan, btw.
Yay! thanks for your feedback Sandy! Save me a piece of pie
I made this for my family – my dad is a big fan of key lime pie. It was a huge hit. Very tart (I only added 1 T of sugar to the filling), just the way Dad likes it! I used Graham cracker crumbs instead of crushing the crackers, which saved some time since my key limes were soooo tiny and I ended up having to juice about 14 of them to get the 2/3 c of like juice. My mom was so impressed that I made it in the Instsnt pot. It was delicious and I’ll definitely be making it again!
Glad your dad and the rest of your family liked it!! I love it tart as well, the whipping cream on top is the one that gives it just enough sweetness.
I made this for our St. Patrick’s Day dessert and it was a hit! I added a couple of drops of green food coloring to make it festive for the occasion. .
Oh what a great idea to make it green Teresa! Thanks for your feedback!
I have an 8″ pan. will i loose a lot of depth for the 7″ if so how much would i increase the ingredents?
Not really Patrick. It’s almost the same..
If I don’t have a electric mixer, can I mix the ingredients with a spatula?
Of course!! (you can even use a blender)
Do you put a pie pan directly on the bottom of the Insta pot? Or do you use the wire tray on the bottom first?
Directly at the bottom
I can’t remember if I left a comment before – but if I didn’t I was remiss. This is an EXCELLENT recipe – so simple – and yet the key lime pie it produces is amazing. I am a baker so I know a good key lime pie when I taste it – and this is FANTASTIC. Thank you so much for the recipe.
Hi Kim! thanks so much for your feedback! So glad you liked it!
All I saw was serves 6 to 7 people…I just laughed……you’ve obviously never met my husband. This is his favorite dessert of all times and I can’t wait to try it out. It will make maybe 3 servings for him. It looks delish!!! People are still commenting on it after 2 years. WOW
hahahaha Linda, your comment made my day! Thanks for your feedback!
T-rrific Key Lime Pie!! I sued 1.5 T sugar and it had a marvelous zing! I’m not a baker and this turned out beautifully!
Thank you Sarah!
Hi
I followed this to the letter and it was very jiggly when it came out of the IP. I thought cooling would firm it enough but even overnight chilling, it fell apart as soon as I cut it. It was key lime soup and the crust was very mushy. If I put it back into the IP at that point, do I reset the pressure and time for about 3 minutes?
Yes Esmese. Your pie was likely underbaked. It shouldn’t come out of the IP that jiggly.
Thanks for the directions. First desert made in our instant pot and turned out great.
You’re welcome Mark. Glad it worked out!
Is there a trick to putting the crumbs on the side of the pan? Won’t they fall off?
You press them with your hands or fingers. Since it the crumbs are coated with butter they tend to stick together
I sure would like help with finding 8 quart instant pot recipes. I’m always afraid to try recipes for 6 quart since I think the times would be different.
You add a bit more liquid to the same recipes it I am sure they will work fine
Just made this key lime pie. All I can say is Wow! So creamy and delicious. I added the sugar, I don’t like tangy. This is my first Key lime pie. So happy I came across your recipe. Thank you
Glad it worked for you Sandra! thanks for your feedback
Am I supposed to put the base all around the sides like a crust or just on the bottom? Thanks
yes, sides and bottom
Super easy and comes out perfect every time.
I make 2 changes to this recipe:
1. Double the crust. I use 2 cups of graham cracker crumbs and 1 full stick of butter.
2. I halve the sugar in the filling, as I like it more tart. I use 1TBSP of sugar.
Thanks for your tips John!! love the fact that this recipe is totally customizable to suit your taste. 🙂
LOVED THIS RECIPE!!! Thank you!