Ok, ok, I’ll share my favorite Instant Pot Key Lime Pie recipe, since you asked so nicely. 🙂 This is one of my most highly requested recipes and it’s not hard to see why. This pie is creamy, flavorful and SO easy to make. You know I love my Instant Pot, and this is one of the main reasons. Between the key lime pie and cheesecake, the Instant Pot has paid for itself several times over. You can find my favorite Instant Pot by clicking here! For this recipe you’ll also need a 7-inch Springform Pan. It fits perfectly in the 6 Quart Instant Pot.
To start out, you’ll want to zest and juice the limes and key limes and then set aside. Note: if you don’t have key limes in your area, don’t panic! You can still absolutely enjoy this recipe. A great substitute is half lemon juice and half lime juice.
The next step is to prepare the springform pan by spraying it with cooking spray. You’ll also want to Crush the graham crackers and melt the butter.
Mix the crushed graham crackers, melted butter and cinnamon together and then pour into the springform pan.
Gently press the graham cracker mixture into the bottom of the pan and then place the pan into the freezer for 15 minutes.
To prepare the filling, beat the egg yolks then slowly add the condensed milk along with the remaining ingredients and mix well.
Pour the filling mixture into the prepped springform pan and top with more lime zest. Cover the springform pan with aluminum foil and place the pan onto the trivet. If you don’t have a trivet, you can place the pan directly into the instant pot.
Add 1 cup of water to the instant pot and lower the trivet into the instant pot.
Secure the lid and venting knob of the instant pot then cook on high pressure for 20 minutes. When the timer goes off, allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
Carefully remove the pie from the instant pot and place into the refrigerator to cool for at least 3 hours before serving.
Enjoy!
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-Ashton
Instant Pot Key Lime Pie
Ingredients
Equipment
Method
- Zest and juice the limes and key limes and then set aside.
- Prepare the springform pan by spraying it with cooking spray.
- Crush the graham crackers and melt the butter.
- Mix the crushed graham crackers, melted butter and cinnamon together and then pour into the springform pan.
- Gently press the graham cracker mixture into the bottom of the pan and then place the pan into the freezer for 15 minutes.
- Beat the egg yolks then slowly add the condensed milk along with the remaining ingredients and mix well.
- Pour the filling mixture into the prepped springform pan and top with more lime zest. Cover the springform pan with aluminum foil and place the pan onto the trivet. If you don't have a trivet, you can place the pan directly into the instant pot.
- Add 1 cup of water to the instant pot and lower the trivet into the instant pot.
- Secure the lid and venting knob of the instant pot then cook on high pressure for 20 minutes. When the timer goes off, allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
- Carefully remove the pie from the instant pot and place into the refrigerator to cool for at least 3 hours before serving.
Notes
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Hi, I’m Ashton — a Disney-loving, food-obsessed single mom of two amazing boys! I’m the creator behind The Haunted Foodie and now the proud author of Magical Meals and a Movie: The Cookbook. My e-book combines over 70 original recipes, printable menu cards, crafts, activities, and decorating tips to turn family movie nights into magical memories. Whether I’m in the kitchen, planning festive movie nights, or dreaming of my next Disney trip, I’m all about creating joy through food and storytelling. I’m so excited you’re here to share the magic with me! 💜
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