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. This Pressure Cooker Key Lime Pie is a must try!
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!
Making Key Lime Pie in an Instant Pot
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.
I’ve added a short video showing how easy it is to make this Pressure Cooker Key Lime Pie. In the video the crust is pressed up higher than I usually make it. For a crisper crust, you want the filling to be higher than the crust so no moisture gets into the crust.
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.
Pin It:
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.