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
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.
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 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.
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:
8Serving Size:
1Amount Per Serving: Calories: 172Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 135mgSodium: 101mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 5g
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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.