Key Lime Pie


  • 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
  • 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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