Instant Pot Key Lime Pie Recipe + Chocolate-Covered Key Lime Pie

Method

• 1)

  In a large bowl, add a 14oz can of Sweetened Condensed Milk, 5 Large Egg Yolks, ¼ Cup Heavy Cream, 1 Tablespoon Grated Key Lime Zest – stir with a whisk until it’s smooth. Add ½ Cup Key Lime Juice and stir until completely combined.

• 2)

  Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan. You do not need to line the sides with parchment, use a stick of butter, grease the the interior side of the pan very well. This makes it easier to release the pie from the pan & prevents cracking. Add the Cookie Crumbs, 4 Tablespoons of melted Salted Butter and 2 Tablespoons Granulated Sugar into a bowl and mix well. Pour the crumbs into your springform pan and press very firmly onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help even out the crust. You have a flat crust, or bring some of the crust up the sides of the pan.

  *If you prefer your crust extra crisp, bake the crust at 350°F for 13 Minutes, then let it cool before adding the batter.

• 3)

  Pour the batter into your springform pan. Pick up the pan and tap it a few times on the counter to even out the batter and this also helps pop air bubbles in your batter. Place a paper towel on top of the pan, then place one piece of foil on top and seal tightly,  then another piece of foil the bottom that wraps up towards the top (the entire pan should be covered) this helps prevent steam getting on your pie.

• 4)

  Place 1 Cup of water into the Instant Pot. Carefully place the the springform pan on top of the trivet or use a Silicone Trivet/Sling for easy lifting (purchase here). If you have a separate sealing ring you use for desserts, place that one on the lid.  Seal the lid and switch the knob to “Sealing”.   Set the Instant Pot for High Pressure / Manual for 20 minutes. Once the timer is up and you hear the beep, wait an additional 20 minutes while the pot releases the pressure naturally.  If the pin hasn’t dropped on it’s own, switch the knob to “Venting” and when the pin drops open your lid. Carefully remove the key lime pie from the Instant Pot. Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs – there should be a slight jiggle in the center.  Leave it on the counter to cool for about 1.5 hours then you can release the springform pan. Place it into the refrigerator to chill for at least 4 hours before serving. Top with whipped cream (recipe here), Enjoy!

• 5)

  **If you want to make Chocolate-Covered Key Lime Pie on a stick, insert a popsicle stick about half way into each slice, place the slices onto a large plate – make sure the slices are not touching each other and freeze for 24 hours or until frozen solid (Yes, these take a really long time to freeze).

  Fill a large bowl with hot water from the sink. Let the bottle of chocolate shell topping sit in the water for 3 minutes. Shake the bottle very well and pour it into a cup that has an opening wide enough to fit the pie slice. Place a large piece of parchment paper on your table or counter so there’s a place to rest the dipped slices. Dip a slice of the frozen key lime pie into the chocolate shell, let the excess drip off for a few seconds. You can serve immediately or wrap well with plastic and freeze for up to a month. Enjoy!