Instant Pot Key Lime Pie
This Instant Pot Key Lime Pie is an easy, creamy pie with a graham cracker crust and a zesty lime custard filling that’s perfect for summer.
❤️ Why You’ll Love This Recipe: This custardy pie is rich and creamy in the center with a crisp, sweet graham cracker crust. It bakes to perfection in an Instant Pot and has minimal clean-up and a few simple ingredients.
If you’re looking for a sweet treat that you don’t have to turn the oven on for, your Instant Pot / pressure cooker is the answer. And this tangy, bright key lime pie hits all of the right notes. It’s a long-time favorite in my family, plus it’s quick and easy to make.
Update: I’m making this recipe all summer long, so I wanted to update the post with new photos and tips for perfect key lime pie.
How to Make Instant Pot Key Lime Pie
There are two components to this simple pie: a three-ingredient crust and the key lime custard filling.
Make the crust first. While it chills, you can mix together the filling. Then “bake” everything in your pressure cooker.
You’ll need to use a sling to lower the filled cake pan into the pressure cooker and remove it safely. See here for how to make your own sling with aluminum foil.
Graham Cracker Crust
The first thing to do for your pie is make the three-ingredient graham cracker crust. You can make the crust in a food processor or just in a mixing bowl. Just be sure to break down the crackers into a coarse meal so they hold together.
You don’t need to pre-bake the crust. However, it’s best to freeze the shaped crust for about 10 minutes before adding the filling. This helps keep everything firmly together.
Tip: For a crisper crust, the filling should be higher than the crust in the pan. This way, no moisture gets into the crust during cooking.
Key Lime Pie Filling
I adapted this filling recipe from my Key Lime Pie with Mango Sauce recipe on Barbara Bakes.
For the Instant Pot version, I’ve made the custard filling even creamier by adding sour cream. It adds a wonderful tangy flavor that makes the cake almost cheesecake-like.
Tip: If you can’t find key limes, you can get a similar flavor by combining 1/4 cup lemon juice with 1/4 cup lime juice.
Decorating and Serving the Pie
For a classic look, you can decorate your key lime pie with homemade meringue. Or, keep things simple with dollops of homemade (or store-bought) sweetened whipped cream.
This pie is best served cold, so it’s a great make-ahead dessert. And refreshing for summer!
More Instant Pot Dessert Recipes
If you’re on a mission to not turn on your oven this summer, give these other pressure cooker desserts a try instead:
- Tropical Mini Cheesecakes are adorable single-serving treats with a cookie crust and a tangy tropical filling.
- Meyer Lemon Cheesecake is dense, fruity and full of bright citrusy flavor like this key lime pie.
- Instant Pot Pumpkin Pie is another dense custard pie that’s easy to make in an Instant Pot for holidays.
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Instant Pot Key Lime Pie
Ingredients
- 3/4 cup graham-cracker crumbs, about 5 crackers
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh key lime juice*
- 1/3 cup sour cream
- 2 tablespoons grated key lime zest
Instructions
GRAHAM CRACKER CRUST
Prepare a 7 inch springform pan by coating it with a non-stick spray.
In a small bowl, combine the graham cracker crumbs, butter, and sugar. Press evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.
FILLING
In a large mixing bowl, beat the egg yolks until they are light yellow. Gradually beat in sweetened condensed milk until thickened. Gradually add lime juice and beat until smooth. Stir in sour cream and zest. Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling** and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 15 minutes. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove lid. Remove the pie and check to see if the middle is set. If not, cook for an additional 5 minutes.
Remove the springform pan to a wire rack to cool. Remove aluminum foil. When pie is cooled, refrigerate covered with plastic wrap for at least 4 hours. Serve with whipped cream, optional.
Notes
*If you can’t find key limes, you can substitute 1/4 cup fresh lemon juice and 1/4 cup lime juice
**Make a sling with a 20 inch piece of aluminum foil, folded three times length-wise.
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Nutrition Information:
Yield:
7Serving Size:
1Amount Per Serving: Calories: 197Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 154mgSodium: 115mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 6g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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Have made this wondrous delectable key lime pie numerous times. I made it same as usual and it overflowed and was a mucky yucky mess. Cannot figure out what happened because this has never happened. Does the aluminum foil over the top cause a reaction if it was touching the pie? Any other thoughts. This is a household favorite. Now I’m afraid to try it again. What a waste, so disappointed.
Hi Kimberly – so fun to her you love this pie and have made it many times. Usually, when people have trouble with this recipe it’s because they used evaporated milk instead of sweetened condensed milk. Could that have happened?
Barbara, I made the above exactly as directed using regular limes and one lemon. It came out a little grainy and soft even after being in the refrigerator over night. After reading the above I think i will add another 3-5 minutes and use a chocolate crust. The crust was a bit soggy too. I think next time i will wrap the bottom in tin foil too. Something magical about a chocolate crust and lime filling. As being tart I added squirts of whipped cream which was literally the icing on the cake and a perfect balance of flavors. After adjusting the recipe next time and if it still isn’t right i will pop it into the freezer for a little attitude adjustment. lol
Hi Mary – a chocolate crust sounds like a delicious addition. To keep the crust from getting soggy, don’t take it up too high on the sides, be sure and keep it below the level of the filling. Overmixing could be the cause of the graininess.
What a great 2021 St. Patrick’s Day dinner we had tonight. I used your IP Corned Beef and Cabbage recipe and it was a big hit. I think I put too much cabbage in and will do more cabbage separately. I guess I should have bought the 8 qt. IP Evo Duo Plus instead of the 6 qt. I have been very happy with my choice of IP only occasionally a bigger pot would be nice.
Also for dessert we made your delicious key lime pie in the IP. I was hoping it didn’t have a lot of tang and it was perfect. We used all regular squeezed lime juice. Had my 91 year old Mom for St. Patrick’s dinner and she truly enjoyed it.
Thank you for such a wonderful site and recipes. I know you and your daughter put a lot into it.
What a lovely meal! Thanks so much Lynn – it’s so nice to hear you’re enjoyed my site and recipes! It’s really nice to have two IP’s. An 8 quart would be nice to have on occasions like this 🙂
I tried this Key Lime Pie and unfortunately it never set up for me. It was running and a big mess. I had to throw the whole thing out which was disappointing as I was preparing it for dinner guests who love Key Lime Pie. Followed the instructions to the letter so not too cure what went wrong. Any suggestions? Now I must get busy making another desert for my guest….ugg.
Sara
Hi Sara – people sometimes get evaporated milk and sweetened condensed milk mix up. You have to use sweetened condensed milk in this recipe or it will be too runny and not sweet.
Being from Florida and getting great Key Lime pie I decided to make this for my son. He loved it although it was a bit too tart and he wanted more crust. I’ll try it cutting lime to half lemon and half lime juice and adding two more crackers, if I add more crust will I have to adjust anything?
Hi Maureen – glad he loved the pie. No, you don’t need to adjust anything when adding more crust. Just make the bottom crust thicker and don’t bring it too high up the sides or the crust gets soggy.
I believe your nutritional information is way off regarding sugar – along with the 1 tablespoon of sugar which is 12. 5 grams, you did not count the amount of sugar in the sweetened condensed milk – which has 166 grams of sugar in it. That brings the total grams of sugar to 178.5 grams of sugar. Divide that by 8 servings and each serving would have 22.3 grams of sugar in it.
This recipe does.not fail. It is my husband’s fave. He requested this for his birthday today.
Thanks Deb! Sounds like a perfect birthday treat.
Hello Barbara, I am very new to pressure cooking and was recommended your books and this site from our Power Quick Pot facebook group. I just purchased both your cookbooks and love them! They are the best and so helpful, quick question in your dessert book you have a key lime cheesecake vs this key lime pie using cream cheese. We live in Florida and love our key lime pies and key lime cheesecakes I will more than likely try both recipes. Understand the two will be very different and different texture of the two but curious any insight on the two? Excited to try them both anyway!!
Hi Sandy – it’s so nice to hear you’re loving my cookbooks. Thanks! I posted several pressure cooker cheesecake recipes before posting the key lime pie recipe. People often called it a key lime cheesecake instead of pie. I’m not sure if they just weren’t familiar with key lime pie? One of my favorite pies! So when I was writing the cookbook, I decided that I should make a key lime cheesecake. It’s similar to the key lime pie, but has a more dense cheesecake-like filling. It would be fun to make the side by side to see which I like better.
I just made a key lime pie from this website last week but my recipe didn’t have sour cream and used 2/3 cup lime juice. Am I mental? Where did that recipe go?
Hi Jill – lol I haven’t changed the recipe, so you must have used a different recipe. I hope you’ll give this one a try.
Made this fabulous treat as the third try using instapot. Loved, loved, loved it. So easy. Thanks for the great recipe Barbara.
Sounds like you’re off to a great start. Thanks Jill!
This is my dream dessert!
This was a huge hit in my house! Really tasty!
WOW! I had no idea that you could do this in a pressure cooker. So nice. Pinned to try soon.
Hi Barbara – How do I find the video of this? I don’t see it here or on your youtube channel.
Hi Steph – if you’re watching it on a desktop, it’s at the top of the post and the video moves to the right side and scrolls with you as your scroll. If you’re visiting my site on a mobile phone, it’s right above the recipe. You can also watch it on my FB page https://www.facebook.com/PressureCookingToday/videos/vl.1078545115646103/1707722949324082/?type=1 Enjoy!
This was the first dessert I made in my pressure cooker. I subbed yogurt for the sour cream (because I forgot to buy it) and used a digestive biscuit crust. Fab-u-lous!! My hubby was so happy to have this as his birthday cake. I’m going to make the recipe again as mini’s in mason jars to keep in the freezer.
Thanks Catherine! The minis in the freezer sounds like a great idea. Be sure and reduce the cook time.
I have a 4qt fagor lux multi-cooker. What size pan can / should I use?
Thank you. JudyTalmo
Hi Judy – I would measure the distance across and then measure perspective pans to see what fits with a little room around the edges for steam.
How would I do this in a 3 qt.
Hi Joan – you’d have to make it in a pan that fits in the 3 quart. Similar to the directions in this post https://www.pressurecookingtoday.com/pressure-cooker-heart-shaped-cheesecake/
Could you use a pre made Keebler pie crust for this pie??
Hi John – you might be able to if you have an 8 quart or 10 quart pressure cooker. You could measure the width of your pressure cooker and the width of the pie and see if it will fit will a little bit of room around it for steam.
I couldn’t get my pie to the “center jiggle” stage, even after additional cooking. Pie looked good, tasted pretty good, but was somewhat lumpy and wet. Where do you think I went wrong?
Hi Knox – a few common mistakes are using evaporated milk instead of sweetened condensed milk, and the pressure cooker not have a good seal and not reaching pressure properly. Did you see a lot of steam being released as it cooked? If it’s lumpy though, that’s often an indication of over mixing.
If I have a six inch springform would you make batch but just not use all the batter?
Hi Carol – as long as it’s 3 inches tall, you should be able to make it without any changes. Enjoy!
My pie didn’t set up?!? Even after being in the fridge over night. What happened?!?
Hi Tara – did you perhaps use evaporated milk instead of sweetened condensed milk? Are you sure your pressure cooker came to pressure? It should be nearly set when it’s done pressure cooking – just a little jiggly in the middle.
Mine came out a little too tart. I used fresh key limes. Otherwise it was very tasty!
Thanks Michele – next time try half lemon juice half lime juice, you might like that better.
Any tips on making individual pies? I know I’d get myself into trouble making a whole one. And also, any chance you can sub Greek yogurt for the sour cream? Trying to go with ingredients on hand. Thanks!
Hi Megan – yes, you can substitute Greek yogurt for the sour cream. You could make them similarly to this recipe https://www.pressurecookingtoday.com/pressure-cooker-robin-egg-mini-cheesecakes/ Enjoy!
Perfect in every way. I got rave reviews from professional chefs.
Great! Thanks so much Carol 🙂
This recipe sounds Awesome
Thanks Bonnie!
I made this today for the first time for my Husband’s birthday, and it’s wonderful! Also pretty easy. Thanks!
Barbara, I made a key lime pie in my instant pot but the pie stuck to the foil and was a bit soggy on top from the condensation. Is there a technique to the foil cover that I’m not aware of? Thanks, Paula
Hi Paula – you can try doming the the foil instead of laying it flat across the pan. Typically any condensation can be absorbed with a corner of a paper towel.
If I want to make a bigger pie in the 8inch push pan, can I double the recipe? Do I need to add more time to cook? Thank you
Hi Victoria – you’d need a 9 inch pan to double the recipe. For an 8 inch pan I’d try one and half. Yes, you’ll probably need a longer cook time. I’d try an extra 5 minutes.
I used chocolate sweetened condensed milk, orange juice, and orange zest (in place of regular sweetened condensed milk, lime juice and lime zest), For the crust i used crushed ginger snap cookies, gluten free in place of the graham crackers. I made a light whip topping with orange zest and pure orange extract. WOW! Turned out great. Thanks for this easily transformed recipe, love it!
That does sound like a great version. Thanks for sharing Lauranne!
I assume that as you “gradually add” the condensed milk and “gradually add” the lime juice, you are beating the pie mixture with an electric beater at the same time. Is that right? Or would that lead to over mixing and the fluffy/airy texture some folks are complaining about? I want to make this, but would like to avoid the mistake,
Hi Kristen – Yes, you are beating the pie mixture while you’re adding the condensed milk and lemon juice, but it comes together really quick and there’s no need to mix it on a high speed. If you prefer, you could whisk it in as well.
Enjoy!
Hi. Wonderful site. Tried many of your recipes, results have been perfect. Until today. I made the Key Lime Pie. After the 15 minutes of high pressure and 10 minutes of NPR the center was still to runny. I replaced lid. Cooked 5 more minutes on high. Then NPR for another 10 minutes. I am guessing that the additional NPR time could be my issue. My pie overflowed my springform pan and was very airy, almost foamy. It was beautiful after original 15, just not quite done. I’m thinking of going wit original cook time of 20 with 10 NPR. Using a Fagor LUX 8 quart. Your advice appreciated. Thanks.
Hi Twila – I think 18 – 20 minutes with 10 minute natural pressure release sounds like it could be just perfect for you. Hope you were able to enjoy the pie after it cooled.
The exact same thing just happened to me. Will it be edible once cooled, or should I just toss it out now?
Hi Carole – I would let it cool and chill for several hours, then top it with whipped cream and serve it. It may not be the perfect texture, but I’m sure it will still taste delicious.
Just made this and did the extra 5 min afterward. How do I tell it it’s set? Supposed to come clean on a knife? It’s not, how much more time?
Hi Eltza – no, a knife is not suppose to come out clean. It’s a soft creamy pie, not cake like at all. It will firm up more as it chills in the fridge.
This looks amazing! I only have a 6 inch pan. Should I add a few more minutes to the cooking time? Thank you!
Thanks Gwen! I would cook it for the same time and then if you think it needs a bit longer, cook it a little longer. Enjoy!
Do you leave the foill sling in the IP when cooking?
Hi Karen – yes, you leave the sling under the dish so the pie is easy to remove after cooking. Here’s some other options too. https://www.pressurecookingtoday.com/how-to-get-a-pan-out-of-the-pressure-cooker/
Mine turned out a little too tart, next time I’ll reduce the zest. I added coconut whipped cream and the combo was fantastic!
I have a 7″ springform on the way for my IP, so I will definitely try this out. How is the end result different from baking in the oven?
This was amazing. I made this tonight in my power pressure xl on the meat setting for twenty minutes, it wasn’t quite set so I put it on veg steam for ten mins, let it set in the fridge. Awesome flavour and texture was spot on. Will def make it again. Thinking all lemon juice next time and cherry pie filling on top.
Thanks Debbie! Sounds like a fun way to change it up 🙂
If I cook them in individual 8 oz jars how should I adjust the cook time and release time?
Hi Traci – I would try 5 minutes with a 10 minute npr. Enjoy!
Can you explain the foil sling for me? I may be overthinking it, but I’m super confused..a picture would be most helpful haha
Hi Erin – I did a whole post about it 🙂 https://www.pressurecookingtoday.com/how-to-get-a-pan-out-of-the-pressure-cooker/
Thank you so much! Originally I thought this was supposed to sit mid-way up my IP, and I was like, “um what kind of magic is this?!”
Has anyone tried freezing this pie and then letting it thaw before serving?
Hi Sara – I haven’t tried it, but I have eaten frozen key lime pie on a stick dipped in chocolate in Key West Florida and it was amazing 🙂 You shouldn’t have a problem. Enjoy!
Cooked in IP and wasn’t creamy at all, like a Key Lime Pie to suppose to be. Had too many air bubbles making it very fluffy and airy. How do I keep it from being to airy?
Hi Heidi – sorry you had problems with it. Mine was dense just like key lime pie. Did you perhaps whip it too much?
Yum! I made this today for my husband’s birthday and it was a hit!
When should you take the spring form off? After the cooling in the fridge? I want to make 2 for tomorrow and I have only 1 pan. Thanks!
Hi Holly – You can take the spring form ring off when the pie is completely cool, but I would let it set up in the fridge for three or four hours before removing it from the base. You can line the bottom with parchment paper for easier removal. Enjoy!
Your recipe calls for a 7″ pan. I only have a 6″. How would I adjust the time for that?
Hi Marianne – I think others have made it in the 6″ pan without any adjustment. Just check it and if it isn’t as set as you’d like, add a few more minutes. Enjoy!
I forgot to cover the cheesecake with foil! I have a liquidy cheesecake. Anyone know how I can fix it?
Back in IP or put in oven? HELP!
Hi Evelyn – the pie wouldn’t be liquidy because it wasn’t covered with foil. Are you sure you used sweetened condensed milk and not evaporated milk?
Yes for sur I used condensed sweetened.
Can I put it in the oven, does anyone know how? Hate to waste it.
You can put it in the oven http://www.barbarabakes.com/key-lime-pie-with-mango-sauce/
Mine turned out soupy as well. I tried again and realized the second time around that I had forgotten to put the Trivet in the bottom first. When I put the trivet in the bottom, poured the water in the bottom, then put my aluminum sling and my pan on top of that it worked.
Thanks for sharing Jana. I hadn’t thought of that problem.
This pie is outstanding! I’m making our third one in a week!
Thanks Dave! How fun that you made it three times in one week 🙂
Hi Barbara! I made this yesterday in my Instant Pot and it was so incredible. My husband and son have literally devoured it. Thank goodness I did get one piece last night. Thanks so much for such a delicious recipe!
Thanks Laurie! Glad it was such a big hit with you and your family 🙂
Have you tried making mini key lime pies in 4 oz mason jars? Any idea how to adjust the cook time? thank you!
Hi J – I haven’t tried it with the key lime pies, but I have done mini cheesecakes in mason jars. I’d try 4 minutes with a natural pressure release. Let me know how it goes. 🙂
What does natural pressure release mean ?
Hi Malo – here’s a whole post about it https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/
Could you make this with yogurt in place of the sour cream?
Hi Dianne – I think a thick Greek yogurt would be a good substitute.
Hi Barbara! When you say ‘cook an additional 5 minutes’, what exactly do you mean? Put it back on high pressure and do a quick release at 5 minutes? I know this might be a silly question, I’m brand new to the pressure cooker game and don’t want to mess up!
Thank you!
Hi Frederica – yes, set it for another five minutes on high pressure. It will come to pressure again and then after 5 minutes let it do another natural release for 10 to 15 minutes before opening it. But unless you’re changing the size of the pan, it shouldn’t need any additional time on this recipe. Enjoy!
Sorry… 🙁 My bad, just read your notes!
You might note that your asterisk is next to the info re: sling instead of by the limes! 🙂 Will definitely be trying this one! Happy PC’in!
Hello Barbara, just wanted to ask a question…if I don’t have key limes, can I use limes but less. I understand key limes are stronger than regular limes, true? Any idea how much regular lime juice for this recipe? Tks in advance.
I have an older model PC (1947 Mirro Matic) that has 5, 10, 15 psi. Which psi would you recommend for this recipe?
Hi Cynde – electric pressure cookers tend to take longer to come to pressure, which usually offsets the lower psi (about 11 psi). So I’d suggest cooking it at 15 psi for the recommended time. Enjoy!
Is there any difference in the time if you use a Cuisinart Electric PC or an Instant Pot? I have the Cuisinart.
Hi Ann – the Instant Pot and the Cuisinart cook at the same psi so there won’t be any time difference. Have fun!
Thanks! I just took it out of the pressure cooker. It set up perfectly, but there was a lot of liquid/juice on top. I just used a small eye dropper and suctioned it off. I’m waiting for it to cool right now. Can’t wait to try it.
Great! I usually just use the corner of a paper towel to soak up any drops of water that end up on top, but a eye dropper is a fun idea. Sometimes I think how you open the lid makes a difference on how much drips on top.
This was way more than a drop or two. It looked like the entire top was covered with a thin layer of liquid. When I tilted the pan, quite a bit pooled at the side. That’s when I thought of using the eye dropper. I covered the pan with foil like the instructions said, so I don’t think any water from the lid dripped on it. Anyway, it looks great.
I’m glad it looks great. Strange that it would have that much water under the foil. I’ve never had that problem.
Please how do I make the mango sauce
This looks amazing. Can you provide any guidance on this: I would like to not use cane sugar, and therefore sweetened condensed milk is out. I’m trying to figure out a different way to simulate it achieving the same consistency and sweetness. My idea is coconut cream and honey (maple doesn’t strike me as good with key lime) or coconut sugar as a second choice. Coconut cream is when you refrigerate a can of full fat coconut milk, and then open it. The cream will be super thick and separated from the water. What do you think? Any idea on proper ratios? Thank you!
Hi Susan – sorry, I don’t have any experience using those ingredients in this recipe. I did find this recipe to make sweetened condensed milk that might work http://www.kitchenstewardship.com/recipes/healthy-homemade-sweetened-condensed-milk-without-powdered-dry-milk/
Thanks for that. Yes I’ve seen that post before. I think I’m gonna give my way a try.
I think you would be opening up a lot of cans of coconut milk to equal the amount of condensed milk.
I’ve been wanting to make this since it was posted, and the first lime from my patio tree was finally ready this weekend. It was a Persian lime, and even though it was the size of a large lemon, it was still just one lonely lime. But with the addition of some fresh lemon juice and some Nellie & Joe’s Key Lime juice, the flavor was excellent. As always with your recipes, it was spot-on for my Instant Pot. When my lemon tree produces, I’ll be using this recipe for lemon pie, too. Thanks, Barbara!
Thanks Sandy – so glad you loved it! I’m a bit envious of your citrus trees. How fun!
This was the first pressure cooked cheese cake that I have ever made. I did cheat a little and used a chocolate ready made crust and dumped it into the ring pan etc. While I loved the consistency of the cheese cake I felt that it needed more lime flavor as it seemed to get lost. I used tiny key limes as well. Will do again with more lime juice and zest.
Hi Mary – a lot depends on how flavorful your limes are. I would suggest adding more zest but not much more juice because you want it to set properly. FYI – it’s not a cheesecake, just a pressure cooker pie – cheesecakes always have cream cheese in them. A chocolate crumb crust sounds like a fun addition.
I absolutely love your PC cheesecake recipes, so it’s a no-brainer that this one will be great. Since I’m only cooking and baking for two, these days, this is perfect! You’re a genius with the PC!
This is a wonderful recipe. It worked perfectly for me. I needed a gluten free crust, so substituted S’moreables GF grahams. They don’t absorb fat the same way as regular grahams, so I had to double the amount of cracker crumbs but left the amount of butter the same – used all of the mixture for the crust. Also did use 1/2 lemon & 1/2 lime juice as I don’t have the patience to squeeze all those tiny little key limes! It was delicious! I’m a retired professional pastry chef and I absolutely love this recipe. Thank you so much. I will be making it again and again.
I just made your Key Lime Pie in my Instant Pot and it is cooling on counter for an hour ~ when do I take the pan off the pie ~ before it goes in fridge for 4 hours or after?
I made it in the Nordic 7″ pan and am excited! Thank you for your wonderful site and lovely recipes!
Thank Judy! I usually wait until I’m serving it to remove the ring. That way I only have to cover the top when it’s in the fridge. But sometimes I’ll take the ring off just to look at it after it’s cooled to room temperature. 🙂 The sides usually pull away from the ring, but you can run a knife or little spatula around the edges before opening the springform pan if it isn’t completely loose. Enjoy!
This was really, really, REALLY GOOD! Thanks, I’m soooo glad you decided to try it!!! My sweet tooth thanks you!
Thanks Lisa! I need to make it again soon. Maybe Thanksgiving.
Mmm…I think I might double the crust when I make it again!
Just be sure and not to have the crust go to high because if it’s exposed to the moisture in the pressure cooker, it gets soggy.
Ok…good to know for future crusts to come. And by the way, I have made almost all your cheesecakes and each of us has our fav. It’s so inexpensive to make compared to buying them and they have sooo much more flavor. Perfect size for our family of 4-5, thanks again!!!
Thanks Lisa! You’re so right – I’m alway so surprised how expensive cheesecake is to buy, especially when it’s so easy to make and tastes better when you make it at home.
I’m wondering if anybody can suggest a time adjustment if using a 6″ pan?
Hi Bob – I don’t think you should have to make any adjustments.
I would think you would need to just go the extra 5 minutes instead of checking to see if middle is set and then go the extra 5 minutes.
Just ordered the pan to make this! So excited to try it 🙂
Oh my stars….that sure looks delicious. I’ve never had key lime pie…..
You need to make it asap 🙂
Oh how we love Key Lime Pie! Got the cute little pan ordered (thanks for the link Barb ;)), and can’t wait to surprise my sweetie with this! 🙂
K
Hi Kathy – you’re going to have so much fun with the pan. Enjoy!
Thank you so much! I was the one who was asking about the Key Lime pie. I can’t wait to try this recipe out!
Thanks again!
Darin Loken
Thanks for the suggestion Darin. I hope you love it as much as we did.
This looks pretty irresistible!
Definitely irresistible 🙂