Instant Pot Key Lime Pie
Instant Pot Key Lime Pie. Creamy, perfectly sweet and tangy key lime filling in a lightly sweetened graham cracker crust. Topped with fresh, key lime whipped cream. Made quickly and easily in your Instant Pot!
Servings: 10 slices
- 1 cup graham cracker crumbs
- 2 tbsp light brown sugar
- 4 tbsp unsalted butter melted
- 4 large egg yolks
- 1/4 cup sugar
- 2/3 cup key lime juice
- zest 1 lime
- 1 14 ounce can sweetened condensed milk
- 1/4 cup sour cream
- 1/2 cup heavy whipping cream
- 1 tbsp sugar
- 1/2 teaspoon key lime juice
Spray bottom of 7" springform pan with baking spray.
In a small bowl, stir together graham cracker crumbs, brown sugar, and butter. Press into bottom of pan and about 1/3 up the side of the pan.
Using an electric mixer, beat together egg yolks and sugar until thickened, about 3 minutes.
Beat in key lime juice, lime zest, condensed milk and sour cream until smooth. Pour mixture into pie crust.
Put 1 1/2 cups water into the bottom of Instant Pot inner pot. Place filled springform pan on steamer rack, and place in Instant Pot.
Cook on high pressure for 17 minutes. Let natural release for 10 minutes. Carefully remove steamer rack with pie. Place springform pan in refrigerator for at least 4 hours. Once completely cool, remove from pan.
Place metal bowl in freezer for 10 minutes. Remove bowl from freezer and place whipping cream, sugar, and key lime juice in bowl. Use electric mixer to beat on medium-high speed until thickened, about 3 minutes.
Serve pie with whipped topping and fresh lime zest, if desired.