Key Lime Pie

By: Lisa Childs

Key Lime Pie
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PER SERVING
CALORIES: 633
FAT: 27g
PROTEIN: 13g
SODIUM: 232mg
FIBER: 6g
CARBOHYDRATES: 89g
SUGAR: 69g"]
cuisine icon Keywords
1 serving, butter, contributed, cook 30 min, dessert, easy, graham cracker crumbs, ground cinnamon, instant pot dessert recipe, key lime pie, large egg yolk, lime juice, lime zest, modern, more than 2 hours, prep 8 min, pressure cook, sugar, sweetened condensed milk, sweetened whipped cream, water

prep icon Prep Time
8 min
cook icon Cook Time
30 min

serving icon Servings
1 serving
Ingredients
  • 1/4 cup graham cracker crumbs
  • 1/2 tbsp sugar
  • 1 tbsp butter
  • 1/16 tsp ground cinnamon
  • 1 large egg yolk
  • 1/2 cup sweetened condensed milk
  • 2 tbsp lime juice
  • 1/2 tsp lime zest
  • 1 cup water
  • 2 tbsp sweetened whipped cream
  • 1/4 tsp lime zest
Instructions
  • In a medium bowl, mix together all Crust ingredients and press into an 8-ounce ramekin. Set aside.
  • In a separate medium bowl, mix together all Filling ingredients (except water) and pour over crust. Cover with foil.
  • Pour water into Instant Pot® and add the trivet. Place ramekin on trivet.
  • Close the lid; turn the knob to Sealing.
  • Press Manual or Pressure Cook button and adjust time to 10 minutes.
  • When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.
  • Let pie cool to room temperature, then refrigerate at least 6–8 hours or overnight.
  • Serve garnished with whipped cream and 1/4 teaspoon lime zest.
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