Instant Pot Key Lime Pie

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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. 

slice of instant pot key lime pie with cream and lime slices on top

❤️ 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. 

instant pot key lime pie pinterest button

How to Make Instant Pot Key Lime Pie

This Instant Pot Twice Baked Potato recipe will work in any brand of electric pressure cooker, including the Instant PotNinja Foodi, or Power Pressure Cooker XL

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

mixing the filling for instant pot key lime pie in a glass mixing bowl

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.

overhead of an instant pot with a covered pie lowered with a foil sling

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. 

key lime pie in front of an instant pot pressure cooker

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!

one slice of key lime pie with a graham cracker crust

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:


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Pressure Cooker Key Lime Pie on a white plate
slice of instant pot key lime pie with cream and lime slices on top
Yield: 7 servings

Instant Pot Key Lime Pie

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 40 minutes



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:

7

Serving Size:

1

Amount 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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