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.
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
Graham Cracker Crust
- 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
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.
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.