{"id":4423,"date":"2021-07-10T23:19:00","date_gmt":"2021-07-11T05:19:00","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=4423"},"modified":"2021-09-30T08:59:50","modified_gmt":"2021-09-30T14:59:50","slug":"pressure-cooker-key-lime-pie","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-key-lime-pie\/","title":{"rendered":"Instant Pot Key Lime Pie"},"content":{"rendered":"\n

This Instant Pot Key Lime Pie<\/strong> is an easy, creamy pie with a graham cracker crust and a zesty lime custard filling that’s perfect for summer. <\/em><\/p>\n\n\n\n

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\u2764\ufe0f Why You\u2019ll Love This Recipe<\/strong>: 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. <\/p>\n\n\n\n

If you\u2019re looking for a sweet treat that you don\u2019t 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\u2019s a long-time favorite in my family, plus it\u2019s quick and easy to make.<\/p>\n\n\n\n\n\n\n\n

Update:<\/em><\/strong> I\u2019m making this recipe all summer long, so I wanted to update the post with new photos and tips for perfect key lime pie. <\/p>\n\n\n\n

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How to Make Instant Pot Key Lime Pie<\/h2>\n\n\n\n\n\n

There are two components to this simple pie: a three-ingredient crust and the key lime custard filling. <\/p>\n\n\n\n

Make the crust first. While it chills, you can mix together the filling. Then \u201cbake\u201d everything in your pressure cooker. <\/p>\n\n\n\n

You\u2019ll 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<\/a>. <\/p>\n\n\n\n

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Graham Cracker Crust<\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

You don\u2019t need to pre-bake the crust. However, it\u2019s best to freeze the shaped crust for about 10 minutes before adding the filling. This helps keep everything firmly together. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Key Lime Pie Filling<\/h2>\n\n\n\n

I adapted this filling recipe from my Key Lime Pie with Mango Sauce<\/a> recipe on Barbara Bakes. <\/p>\n\n\n\n

For the Instant Pot version, I\u2019ve made the custard filling even creamier by adding sour cream. It adds a wonderful tangy flavor that makes the cake almost cheesecake-like. <\/p>\n\n\n\n

Tip: If you can\u2019t find key limes, you can get a similar flavor by combining 1\/4 cup lemon juice with 1\/4 cup lime juice. <\/strong><\/p>\n\n\n\n

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Decorating and Serving the Pie<\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

This pie is best served cold, so it\u2019s a great make-ahead dessert. And refreshing for summer!<\/p>\n\n\n\n

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More Instant Pot Dessert Recipes<\/h2>\n\n\n\n

If you\u2019re on a mission to not turn on your oven this summer, give these other pressure cooker desserts a try instead:<\/p>\n\n\n\n