Pressure Cooker Key Lime Pie
A tart, creamy key lime pie with a graham cracker crust “baked” in the pressure cooker, then served topped with some lightly sweetened whipped cream.
Recently, a reader ask me if it was possible to make a key lime pie in the pressure cooker. I love pressure cooker cheesecake and since key lime pie is similar, I decided to give it a try. I’m so glad I did. Pressure Cooker Key Lime Pie is fabulous!
My Key Lime Pie with Mango Sauce recipe is heavenly so I adapted it for the pressure cooker. The addition of sour cream to the filling gives the pie a little more tang and makes it a little more creamy.
The Key Lime Pie with Mango is topped with meringue, but my pressure cooker key lime pie I topped with whipped cream instead so you don’t have to turn on the oven.
I made the pie in a 7″ inch springform pan that I bought to make pressure cooker cheesecakes. It makes a cute little pie that’s perfect for a weeknight.
If you like key lime pie, you need to head to the store now and buy the ingredients. You’re going to love this one. Thanks Darin for the suggestion.
Pressure Cooker Key Lime Pie
Ingredients:
Graham Cracker Crust
- 3/4 cup graham-cracker crumbs, about 5 crackers
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
Filling
- 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
Directions:
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 beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove pie and check to see if the middle is set. If not, cook 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.
*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.
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.
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. http://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 🙂 http://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 http://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/