- 3 egg yolks large
- 2/3 cup key lime juice (approx 8-9 key limes)
- 1 tablespoon key lime zest (approx) 2-3 key limes
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons sugar (omit if you like it super tangy)
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon key lime zest for garnish optional
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Spray a 7″ springform pan with nonstick spray
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ground the crackers in the food processor
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In a bowl, mix the graham cracker crumbs with the melted butter
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Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling
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Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2-3 minutes)
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Add the condensed milk and keep mixing. Add the key lime juice and zest. Mix until combined
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Pour this mixture on top of the prepared crust
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Cover the springform pan with aluminum foil
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Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker)
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Pour 1 cup of water in the instant pot. Place trivet on top
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Put the sling in and place the pie on top. Cover with lid and lock in place
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Cook on manual high pressure for 15 minutes (15 MHP)
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Let the pie cool for 10 minutes before releasing the pressure (10 NPR)
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Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
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Refrigerate for 3-4 hours or until set
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For Topping: Whip cream and slowly add the sugar until the cream becomes stiff. Pipe on top of pie and decorate with zest
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Enjoy!