As the school year starts, it triggers the idea of summer coming to an end. Anyone else feel this way? This feeling has me wanting to enjoy all the fresh, seasonal produce and my favorite flavors of summer before the fall hits! One of my favorite summertime flavors is key lime, especially in the form of a classic key lime pie.
This version is made in the Instant Pot, since it’s great at keeping my kitchen cool during the summer months. Another reason why I prefer using my Instant Pot is because it keeps the portions in check, as it’s made in a 6-inch springform pan. To finish these off, garnish with some fresh whipped cream and fresh berries of your choice!
Instant Pot Key Lime Pie
6″ springform pan (or 7″ springform pan)
silicone lid, paper towel, and/or piece of foil
1 cup water
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted
3 large yolks, room temperature
1 (14oz) can sweetened condensed milk
2/3 cup key lime juice (or juice of 8-10 limes)
zest of 2 limes
1. Gather all your recipe ingredients. Add 1 cup water. Place trivet into the IP with a foil sling on each trivet handle. This allows for easily lifting the pie from the IP when finished cooking.
2. In a medium bowl, combine graham cracker crumbs, melted butter and sugar.
3. Transfer crust mixture into the bottom of the springform pan; Press crumbs on the bottom and up the sides of the springform pan.
4. In a large bowl or in the bowl of a stand mixer, combine egg yolks. Add condensed milk and combine thoroughly.
5. Lastly, add lime juice and grated lime zest.
6. Transfer filling mixture to the prepared springform pan, filling up to almost the top, leaving about 1/2 inch from the top of the pan.
7. Cover the pie with foil. These will prevent water from getting on top of the pie. If some water does get on top, no worries as it will not negatively affect the end result. Carefully place pie onto the trivet set inside the IP. Check that it is plugged in, secure the lid of the IP and ensure the valve is set to sealing.
Press MANUAL and adjust the time to 20 minutes on HIGH pressure. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
Once at pressure, the display will reflect 20 (the number of minutes you initially set ) and will begin to countdown to 0 minutes.
When the IP beeps after pressure cooking for 20 minutes (depending on the size of your springform pan), allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure, the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP for this and allow for several minutes to do so. When the display reflects 15 minutes since the IP has beeped, turn the setting on top of your IP to venting. Doing so allows the IP to quickly release pressure. I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
Open up your IP and carefully remove the trivet with pie using the foil sling. Set on the counter to rest. Do not remove pie from springform pan. The pie should be slightly loose and jiggle in the middle.
Allow the pie to cool at room temperature for 1 hour while still in springform pan and then transfer pie still in springform pan & covered in foil, into the fridge to chill for 4 hours (or overnight for best flavor & results). As the pie cools, it will naturally pull from the sides of the springform pan, making it easy to remove just before serving.
To serve, slice and garnish with whipped cream, lime zest and fresh berries if desired.