Instant Pot Key Lime Pie

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Oh my goodness! I can’t believe how easy and simple it was to convert my Key Lime Pie recipe to an Instant Pot recipe. It’s delicious and easy to make! Enjoy! πŸ™‚

Start out by gathering everything you’ll need to make this delicious dessert! Zest and juice the key limes and set aside.

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Prepare your 7 inch Springform pan by spraying it with non-stick spray. Crush Graham crackers and melt the butter. Mix graham crackers, melted butter, sugar and cinnamon.

 

Pour into Springform pan and press down to flaten the crust into the bottom of the pan. Place pan in the freezer for 5-10 minutes.

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To prepare the pie filling: beat the egg yolks then slowly add the can of condensed milk, yogurt, key lime juice, vanilla and lime zest. Mix well.

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Pour the mixture into your prepared 7-inch Springform pan and cover with aluminum foil. Place pan onto a trivet.

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Add 1 Cup of water to your Instant Pot then lower your trivet into the pot. Secure the lid and venting knob. Cook on HIGH pressure for 20 minutes and then allow a natural pressure release for 10 minutes.

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Carefully Remove your pie and allow it to cool for at least 3 hours in the fridge before serving.

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Enjoy! πŸ™‚

 

Tools Needed:

Instant Pot

7-inch Springform Pan

 

Instant Pot Key Lime Pie

  • Servings: 6
  • Difficulty: Easy
  • Print


Credit: fromarvadawithlove.com

Ingredients

Crust:

-1 Cup crushed graham crackers

-4 Tbsp melted butter

-1 Tbsp sugar

-1/2 Tsp cinnamon (optional)

 

Pie filling:

 

-1 14oz can sweetened condensed milk

-1/3 C Yogurt 

-4 egg yolks

-1/2 Cup key lime juice (or ΒΌ Cup lime juice and ΒΌ cup lemon juice)

-2 Tbsp lime zest

-1/2 tsp vanilla

-1 tsp sugar

 

Directions

  1. Zest and juice limes and set aside. Note: If you can’t find key limes you can use lemon and lime juice.)
  2. Prepare your 7 inch Springform pan by spraying it with non-stick spray. Crush Graham crackers and melt the butter. Mix graham crackers, melted butter, sugar and cinnamon.
  3. Pour into Springform pan and press down to flaten the crust into the bottom of the pan. Place pan in the freezer for 5-10 minutes.
  4. To prepare the filling: beat the egg yolks then slowly add the can of condensed milk, yogurt, key lime juice, vanilla and lime zest. Mix well.
  5. Pour the mixture into your prepared 7-inch Springform pan and cover with aluminum foil. Place pan onto a trivet.
  6. Add 1 Cup of water to your Instant Pot then lower your trivet into the pot.
  7. Secure the lid and venting knob. Cook on HIGH pressure for 20 minutes and then allow a natural pressure release for 10 minutes.
  8. Carefully Remove your pie and allow it to cool for at least 3 hours in the fridge before serving.
  9. Enjoy!

 

Ashton

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To learn how to make your own yogurt, click HERE.

New to the Instant Pot?? Read this!

Do you like this recipe? Check out: Instant Pot Orange Dreamsicle Pie

OMG- I’m in love with my new Instant Pot Carrying Case! It’s so nice to be able to carry my Instant Pot with me wherever I go! Grab yours by clicking Here!

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8 thoughts on “Instant Pot Key Lime Pie

  1. Melanie says:

    Hi…would I need to cook longer if using the 6 inch springform pan? Thanks! This looks delicious and I can’t wait to make it!! Key lime pie is my favorite!!

  2. burtronic says:

    What function does the tin foil serve? I’m kinda foil avoidant (maybe that means I should wear it as a hat? : ) …but if it does something important then I would want to look for a substitute.

      • burtronic says:

        I actually tried that somewhat clumsily — parchment paper tied down loosely with twine around the top of a silicone springform pan (since tying any tighter made the bendy sides of the thing want to give way). It worked okay I think? But I don’t really have a basis for comparison since it’s the first key lime pie I’ve made in any context. The one thing I thought was too bad about the results is that even though I chilled it overnight, when I cut it the knife kinda plowed a furrow through it as the filling stuck to it. Granted, I did have it out of the fridge for about 10 mins before that (uncooled room) so maybe if I’d hopped on it quicker it would have been more forgiving — OR maybe a better job of covering it would have resulted in a consistency that wasn’t so prone to this problem. I’ll have to experiment further.

        I’m actually considering trying a vegan version using coconut condensed milk, earth balance instead of butter, and a soy or almond-based yogurt. Some of my friends were unable to enjoy the fruits of my first attempt (which, despite the cutting issues, was super delicious!). And the flavor might take a different turn with the coconut condensed milk, but there’s history with lime + coconut. Might have heard a song about it. : )

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