Instant Pot Key Lime Pie
Instant Pot Key Lime Pie is a creamy and refreshing dessert that captures the bright flavors of key limes in a luscious filling, all nestled in a buttery graham cracker crust. This easy-to-make recipe utilizes the Instant Pot for quick cooking, ensuring a perfectly set pie that’s ideal for summer gatherings or cozy afternoons at home. Impress your guests with this tropical delight, which is both simple to prepare and visually stunning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter (melted)
- ½ cup granulated sugar (divided)
- 3 large eggs
- ½ cup freshly squeezed key lime juice
- ½ cup sour cream
Instructions
- Prepare the crust: Grease a springform pan. In a bowl, mix graham cracker crumbs, melted butter, and 2 tbsp sugar until combined. Press into the bottom of the pan.
- Make the filling: Whisk eggs in another bowl until frothy. Add key lime juice, remaining sugar, and sour cream; blend until smooth.
- Assemble: Pour filling over the crust evenly.
- Cook: Place one cup of water in the Instant Pot and add the trivet. Lower the springform pan onto the trivet and secure the lid. Cook on high pressure for 30 minutes.
- Natural release: Allow for natural pressure release for 15 minutes before releasing any remaining pressure.
- Chill: Let the pie cool at room temperature, then refrigerate for at least four hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (87g)
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: For added zest, incorporate finely grated lime peel into the filling. Substitute graham cracker crust with crushed cookies for variety or use gluten-free options as needed. Store leftovers in an airtight container in the fridge for up to three days.