Key Lime Pie
By :Lisa Childs
instant pot desserts, instant pot pies
From “The I Love My Instant Pot” Cooking for One Recipe Book by Lisa Childs. Published by Adams Media, available July 6, 2021.

This perfectly tart, smooth, sweet recipe tastes exactly like its classic big brother but in a perfect single portion.
instant pot desserts, instant pot pies
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Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Cooking Technique Pressure Cook
Prep Time 8 minutes
Cook Time 30 minutes
Passive Time 6-8 hours refrigerated after cooking
Servings
1 serving
Ingredients
Crust
  • 1/4 cup graham cracker crumbs
  • 1/2 tbsp sugar
  • 1 tbsp butter melted
  • 1/16 tsp ground cinnamon
Filling
  • 1 large egg yolk
  • 1/2 cup sweetened condensed milk
  • 2 tbsp lime juice
  • 1/2 tsp lime zest
  • 1 cup Water
For Serving
  • 2 tbsp sweetened whipped cream
  • 1/4 tsp lime zest
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Cooking Technique Pressure Cook
Prep Time 8 minutes
Cook Time 30 minutes
Passive Time 6-8 hours refrigerated after cooking
Servings
1 serving
Ingredients
Crust
  • 1/4 cup graham cracker crumbs
  • 1/2 tbsp sugar
  • 1 tbsp butter melted
  • 1/16 tsp ground cinnamon
Filling
  • 1 large egg yolk
  • 1/2 cup sweetened condensed milk
  • 2 tbsp lime juice
  • 1/2 tsp lime zest
  • 1 cup Water
For Serving
  • 2 tbsp sweetened whipped cream
  • 1/4 tsp lime zest
instant pot desserts, instant pot pies
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. In a medium bowl, mix together all Crust ingredients and press into an 8-ounce ramekin. Set aside.
  2. In a separate medium bowl, mix together all Filling ingredients (except water) and pour over crust. Cover with foil.
  3. Pour water into Instant Pot® and add the trivet. Place ramekin on trivet.
  4. Close the lid; turn the knob to Sealing.
  5. Press Manual or Pressure Cook button and adjust time to 10 minutes.
  6. When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.
  7. Let pie cool to room temperature, then refrigerate at least 6–8 hours or overnight.
  8. Serve garnished with whipped cream and 1/4 teaspoon lime zest.
Recipe Notes

PER SERVING
CALORIES: 633
FAT: 27g
PROTEIN: 13g
SODIUM: 232mg
FIBER: 6g
CARBOHYDRATES: 89g
SUGAR: 69g