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.
❤️ 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.
How to Make Instant Pot Key Lime Pie
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.
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.
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.
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!
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:
- Tropical Mini Cheesecakes are adorable single-serving treats with a cookie crust and a tangy tropical filling.
- Meyer Lemon Cheesecake is dense, fruity and full of bright citrusy flavor like this key lime pie.
- Instant Pot Pumpkin Pie is another dense custard pie that’s easy to make in an Instant Pot for holidays.
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- 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 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.
*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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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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