I’ve been on a mission to make the most out of my Instant Pot. Now that it’s wonderful steam isn’t needed to make baby food so it can be used for other wonderful things. Like dessert. I’ve been dying for a good Key Lime pie and this Instant Pot Key Lime Pie is it.
Key Lime Pie is one of my favorite desserts (next to Tiramisu). When I was expressing my excitement about making Key Lime Pie hubby mentioned that he didn’t realized it was one of my favorite desserts. He said because when we are out and it’s on the menu I never order it. I explained that I am very picky when it comes to Key Lime Pie and I don’t think that many places outside of Florida do it well. So rather than be disappointed, I just don’t order it.
Of course, that is part of my issue. Since sometimes the food I eat is tied to emotions or experiences I don’t order food I might be disappointed with (unless I made it). LOL.
For a long time I couldn’t find key limes so any dish that asked for key limes, I made with regular limes. But luckily the new supermarket in our town carries key limes. Yay! Key limes are a bit less tart probably because it’s a bit less acidic than other limes. To be honest, once the sweet condensed milk is added much of the tartness is neutralized. My point? Use whatever limes you have available, whether it’s a key lime or not.
Ha, ha key limes, limes grown in the Florida keys. Ok, I guess it’s not that funny. But it is delicious. Here’s the link to my Instant Pot.
If you don’t want to waste the egg whites, whip it up to make meringue. And if you do not have a spring form pan no worries divide the graham cracker mixture and key lime mixture and put it in pint size mason jars.
Instant Pot Key Lime Pie
Makes 5 -6 servings
Graham Cracker Crust
- 1 cup graham crackers, about 5 or 6 crackers
- 1/4 cup butter
- 1/2 tablespoon sugar
- 3 egg yolks
- 2/3 cup key lime juice (or lime juice)
- 1 tablespoon key lime zest (or lime zest)
- 1 (14 oz) can sweet condensed milk
- 2 tablespoons sugar
- whipped cream
- key lime zest
Tools: parchment paper, 7″ springform pan, 2 bowls, whisk or hand mixer
Cut parchment paper to fit base of springform pan. Place parchment paper in base of springform pan.
Spray spring form pan with oil.
In a medium bowl crush graham crackers.
Add butter and 1/2 tablespoon of sugar to crushed graham crackers and mix well.
Press graham cracker mixture into the bottom and up the sides of the springform pan. Make sure the graham cracker base is even.
Place springform pan in fridge.
Place egg yolks and sugar in a bowl. Using a mixer on medium speed, mix until the yolks turn pale yellow until thickened (about 2-3 minutes).
Add condensed milk and continue mixing. Add key lime juice and zest until completely combined.
Pour mixture on top of graham cracker crust.
Cover springform pan with foil.
Pour 1 cup of water into instant pot. Place trivet in the pot and place springform pan on top.
Cook on manual high pressure for 15 minutes.
Allow to natural pressure release for at least 10 minutes.
Carefully remove springform pan from Instant Pot (center will be a bit jiggly).
Refrigerate for 3 to 4 hours until set.
Add whipped cream and lime zest when ready to serve.
What meal would you serve with this dessert? I think I would have Greek Lemon Chicken.