Ingredients

Graham Cracker Crust

¾ cup graham cracker crumbs, about 5-6 crackers
3 tablespoon unsalted butter, melted
1 tablespoon sugar

Filling

1 can (14 oz)  sweetened condensed milk
4 large egg yolks
½ cup sugar
1/2 cup Key lime juice
⅓ cup sour cream
2 tablespoon Key lime zest, about 4-5 Key limes

Directions

Graham Cracker Crust

  1. Prepare a 7-inch springform pan or a mini springform pan by coating it with a non-stick spray, line with parchment paper, and wrap in foil. 
  2. In a small bowl, combine the graham cracker crumbs, butter, and sugar. Press evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.

Filling

  1. In a large mixing bowl, beat the egg yolks until they are light yellow and then gradually add in sugar.
  2. Gradually beat in sweetened condensed milk until thickened, then add in Key lime juice and beat until smooth.
  3. Stir in sour cream and zest. Pour batter into the springform pan on top of the crust. Cover top of the springform pan with aluminum foil.
  4. Pour 1.5 cups of water into the Instant Pot, and place the trivet in the bottom.
  5. Carefully center the filled pan and lower it into the Instant Pot.  Make sure pressure valve is turned toward sealed.
  6. When beep sounds, use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. Remove pie and check to see if the middle is set.
  7. Remove the springform pan to a wire rack to cool. Remove aluminum foil. When the pie is cooled, refrigerate covered with plastic wrap for at least 4 hours. Serve with whipped cream, optional.

Instant Pot Key Lime Pie

Chef Jocelyn Notes

  • You can use several different types of pans;  7 inches or smaller springform pan or ceramic rounds.
  • If you don’t have or can’t find Key limes you can use lime zest instead
  • No Key lime juice, no problem, you can use ¼ cup of lemon juice and ¼ cup lime juice