This tart and creamy Instant Pot Key Lime Pie is made in minutes right in your pressure cooker. The perfect dessert for any occasion.Â
The Best Ever Instant Pot Key Lime Pie
When you think that the Instant Pot cannot get any better, I discover that it satisfies my sweet tooth too. My heart is happy while my waistline not so much. All in all, it is definitely worth it.
After living in South Florida for 15 years, key lime pie is a must have dessert for any party or celebration. It’s super easy to make, it requires just aÂ few ingredients, and it’s delicious without being overly sweet. If you’re into tangier flavors, then this pie is a winner.
The instant pot is definitely a magical machine that produces every meal from start to finish. I couldn’t believe that in 15 minutes this pie was completely done. All I had to do was leave it in there to cool 10 minutes and then put it in the fridge to cool off.
The great thing about pressure cooker bakingÂ is that it’s more forgiving than an actual oven. Meaning, your pie is less likely to dry up or to overcook if you leave it a few minutes more.
Before you run off and make this yummyÂ Â Instant Pot Key Lime Pie, keep in mind that this guy bakes in a smaller size in order to fit into your machine.
I used a 7″ inch springform pan instead of the usual 9″ pan. This size feeds more or less 5-6 people so if you’re doing it for a party, make 2-3 pies. In my house, it’s perfect for a weeknight dessert.
If you can’t find key limes in your area, simply use regular limes or even lemons if you’d prefer.
I hope you can try this delicious Â Instant Pot Key Lime Pie at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
This tart and creamy Instant Pot Key Lime Pie is made in minutes right in your pressure cooker. The perfect dessert for any occasion.
- 1 cup graham crackers or vanilla cookies
- 4 tablespoons unsalted butter melted
- 3 egg yolks large
- 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)
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon key lime zest for garnish optional
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
For those of you that would like to see the foil sling, check out the pic below:
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