Instant Pot Key Lime Pie—tart, sweet, creamy citrus filling in a graham cracker crust that’s cooked quickly in your pressure cooker.
Each week in 2020 I’m sharing a recipe inspired by one of the 50 states. So far I’ve covered…
- Alabama
- Alaska
- Arkansas
- California
- Colorado
- Georgia
- Hawaii
- Idaho
- Illinois
- Iowa
- Kentucky
- Louisiana
- Minnesota
- Missouri
- Nebraska
- New Mexico
- New York
- North Dakota
- Ohio
- Oklahoma
- Pennsylvania
- South Carolina
- South Dakota
- Tennessee
- Texas
- Utah
- Vermont
- West Virginia
See all the state recipes in one place.
Today’s recipe is inspired by the Sunshine State, Florida. Florida’s nickname comes from its abundant sunshine and warmth. When I think of Florida I think of beaches, humidity, Disney World (and other theme parks), palm trees, alligators, citrus fruits and cruises.
Greg’s parents used to live in Clearwater Beach near Tampa, Florida so we have fond memories of Florida. It’s a great place to visit, especially in the winter! Although I must say my hair is always crazy in Florida. More humidity=crazy hair #curly girl life.
One fruit that grows abundantly in the Florida Keys are key limes. Every restaurant in the Florida Keys serves this tart and sweet pie which is considered the official pie of the Florida Keys.
Key limes are smaller and have more seeds than that of a “regular” lime. They have a higher acidity, a stronger aroma, and a thinner rind. If you can’t find key limes at your grocery store use half lime and half lemon juice.
Instant Pot Key Lime Pie
This pie reminded me of the creamy consistency of cheese cake and it was such a refreshing treat in the summer heat. I had a hard time waiting until the pie was chilled to eat it. Because it needs to chill for about 4 hours I should probably have made it earlier in the day or the day before.
What equipment do I need to make Instant Pot key lime pie? To make key lime pie in the Instant Pot you’ll need a 7 inch springform pan*. I have this pan and use it for cheesecake as well. You’ll also want a sling or a trivet with handles* to lower in the cake pan and retrieve it.
Can you substitute lime for key lime? If you can’t find key limes at your grocery store use half lime and half lemon juice.
How do you know when key lime pie is done? The middle should be set, but a little jiggly still.
How long will key lime pie keep? Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
Is Key Lime Pie yellow or green? Yellow. Key limes are West Indian limes, which are yellow when ripe – not green.
Can you freeze key lime pie with whipped cream? Yes. This pie tastes great when stored in the freezer. Pop it out of the freezer a couple of hours before you want to cut and eat it.
Instant Pot Key Lime Pie
- Prep Time: 20 minutes
- Cook Time: 15 minutes (plus 10 minute NPR)
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
Tart, sweet, creamy citrus filling in a graham cracker crust that’s cooked quickly in your pressure cooker.
Ingredients
- 5 rectangle graham crackers, crushed
- 3 tablespoons butter, melted
- 1 Tbsp white sugar
- 1 (14 oz) can sweetened condensed milk
- 4 egg yolks
- ½ cup fresh key lime juice (or ¼ cup lime juice and ¼ cup lemon juice)
- ⅓ cup sour cream
- 2 Tbsp key lime zest
Instructions
- Spray a 7 inch spring form pan* with non-stick cooking spray. In a bowl stir together the graham cracker crumbs, butter and sugar. Press the mixture into the bottom and up the sides of the spring form pan. Put the pan in the freezer.
- In a mixing bowl beat the egg yolks until they are a light yellow. Beat in the sweetened condensed milk until the mixture thickens. Add in the lime juice and beat until smooth. Stir in the sour cream and zest.
- Remove the pan from the freezer and pour the pie filling into it. Cover the pan with foil.
- Pour 1 cup of water in the bottom of Instant Pot. Place spring form pan on a trivet with handles and lower it into the bottom of the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Remove the foil. Place the pan on a wire rack and let cool. Once cooled completely place pie in the refrigerator and chill (about 4 hours).
- Serve pie with whipped cream.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Recipe from Pressure Cooking Today
- Category: Dessert
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Tried this yesterday and it was delicious! I prefer a little thicker crust so will likely make more next time. I used key limes and thought it was worth the extra effort for the great flavor. Thanks! Will make again.
★★★★★
So glad you liked it! I need to make this again. I loved it.
Made this yesterday and it was amazing! Tart and creamy and delicious.
★★★★★
So happy to hear this Dawn! Your description just talked me into making again 😊
Very good! I made them in 4 ramekins! Thank you.
★★★★★
Oh what a great idea!
Can you use a push pan for this?
Yes for sure!
I chop 1/4 cup walnuts and add to the butter and Graham cracker crust.
Sounds so great!
Hi Karen…
I have a 300ml tin of sweetened condensed milk which equates to 10.6oz. Do you think that will be fine or should I use the full 14oz? Maybe I can make some….but I’d rather not 😉
I bet it’ll be okay. Maybe a little runnier. Let me know!
Good morning Karen looking to try the key lime recipe and am wondering if I could use ceramic ramekins in the instapot pressure cooker? Thank you
I have used ramekins many times in my IP for lava cake, mini cheesecakes and mini meatloafs. all turned out great!
I’ve used ramekins before and they work well!
About how much graham cracker crumbs = 5 crackers? I have crumbs and no crackers. And I agree about the juice so much easier those little key limes are like trying to squeeze rocks 🙂
Enjoying all the state recepies!
Oh yes. I should have added that bit of info. 3/4 cups.
Any chance I could get the details on that mixer??
Hi Amanda it’s an old bosch mixer that I inherited from my sister’s mother in law! The new ones are good too. Expensive though.
The video doesn’t show your pie covered with foil. Does the foil just go over the top or around the entire pan to protect against leaking?
Thank you
I didn’t put it on for the video and you don’t HAVE to have it. It just prevents drippage onto the pie.
Can the pie be done in a different type of pan? I don’t have spring form pan.
You can just do it in a 7 inch cake pan! Should work fine!
We love Key Lime Pie and found that the best is to use Joe and Nellie’s Key Lime Juice, it can be found in most grocery stores. It sure beats trying to “squeeze” key limes! While I have made many cheesecakes in the IP I’ve never tried the Key Lime Pie. Sour cream is not in the original recipe but sounds great! Is there a specific reason other than to add tartness that you used sour cream? Thank you! Love your recipes!
I just like the tartness and creaminess it adds 😊 And thanks for the tip on the juice. I’ll have to look for that at the store.