📝 About This Recipe
Escape to the Florida Keys with this remarkably creamy, pressure-cooked rendition of the classic coastal dessert. By using an Instant Pot, we create a gentle, humid environment that acts like a professional water bath, ensuring a dense, velvet-like texture without the risk of cracking or over-browning. This pie balances the assertive, floral tang of authentic Key limes with a buttery, toasted graham cracker crust for a refreshing finale to any meal.
🥗 Ingredients
The Buttery Crust
- 1 1/4 cups Graham cracker crumbs (finely pulsed)
- 5 tablespoons Unsalted butter (melted and cooled slightly)
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Salt (fine sea salt)
Key Lime Custard
- 14 ounces Sweetened condensed milk (one full can)
- 3 large Egg yolks (at room temperature)
- 1/2 cup Key lime juice (freshly squeezed or bottled Nellie & Joe's)
- 1 tablespoon Key lime zest (finely grated)
- 1/2 teaspoon Vanilla extract (pure Madagascar vanilla)
Chantilly Cream & Garnish
- 1 cup Heavy whipping cream (very cold)
- 2 tablespoons Powdered sugar (sifted)
- 1 piece Key lime slices (thinly sliced for decoration)
- 4-6 pieces Fresh mint leaves (for a pop of color)
👨🍳 Instructions
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1
Prepare a 7-inch springform pan or push-pan by lightly greasing the sides with butter and lining the bottom with a circle of parchment paper.
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2
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, salt, and melted butter. Stir until the mixture resembles wet sand.
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3
Press the crumb mixture firmly into the bottom and about 1/2 inch up the sides of the prepared pan. Use the bottom of a flat measuring cup to ensure it is packed tightly.
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4
Place the crust in the freezer for 10 minutes to set while you prepare the filling. This prevents the crust from crumbling when the custard is added.
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5
In a large mixing bowl, whisk the 3 egg yolks and lime zest together until pale and slightly frothy, about 2 minutes.
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6
Slowly whisk in the sweetened condensed milk until fully incorporated, followed by the lime juice and vanilla extract. Whisk gently to avoid creating too many air bubbles.
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7
Pour the filling into the chilled crust. Tap the pan gently on the counter to release any trapped air bubbles.
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8
Cover the pan tightly with aluminum foil, ensuring no moisture can leak in. You may want to use a paper towel under the foil to catch any condensation.
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9
Pour 1.5 cups of water into the bottom of your Instant Pot and place the trivet inside. Carefully lower the pie onto the trivet using a foil sling or the trivet handles.
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10
Close the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 15 minutes.
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11
Once the timer beeps, allow for a 10-minute Natural Pressure Release (NPR) before switching the valve to 'Venting' to release any remaining steam.
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12
Carefully remove the pie. It will look slightly jiggly in the center; this is normal. Remove the foil and let it cool on a wire rack for 1 hour.
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13
Transfer the pie to the refrigerator and chill for at least 6 hours, preferably overnight, to fully set the custard.
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14
Before serving, whip the cold heavy cream and powdered sugar until stiff peaks form. Pipe or dollop onto the chilled pie.
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15
Garnish with fresh lime slices and mint leaves. Slice with a warm, wet knife for the cleanest presentation.
💡 Chef's Tips
If you cannot find fresh Key limes, bottled Key lime juice is a perfectly acceptable and traditional substitute. To prevent a soggy crust, ensure the foil cover is very tight so steam doesn't enter the pan. Don't skip the chilling time; the pressure-cooking method relies on the cold rest to achieve the final 'sliceable' texture. If your custard has bubbles on top after cooking, you can hide them with the whipped cream topping. For an extra flavor boost, toast the graham cracker crumbs in a dry pan for 3 minutes before mixing with butter.
🍽️ Serving Suggestions
Serve with a chilled glass of Sauvignon Blanc or a light Sparkling Rosé. Pair with a side of fresh tropical fruit like mango or papaya to lean into the island theme. A drizzle of raspberry coulis provides a beautiful color contrast and complementary acidity. For a coffee pairing, serve with a light-roast iced coffee with a splash of coconut milk. Serve on chilled plates to keep the custard firm while eating on a warm day.