Amazing Key Lime Pie

It’s hard enough to come back to cold and snow after a weekend in Vero Beach, even harder without Key Lime Pie. But I found this recipe, and it’s amazing!

***NEW: See separate instructions for making in the Instant Pot. Comes out perfectly each time. Finding the right sized pan is the toughest part of this recipe. I ended up using a small steamer basket from my rice cooker that I lined with foil – it fit perfectly.***

Ingredients

Crust

• 1 1/4 graham cracker crumbs
• 1/3 cup (5 1/3 tbs) melted, unsalted butter

Filling

• 3 egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup plus 2 Tbs fresh key lime juice, or 5 Tbs regular lime & 5 Tbs lemon juices
• 2 tsp lime zest

Directions (Oven)

1. Preheat oven to 350 degrees.
2. Prepare the crust:
   1. Combine the graham cracker crumbs and butter in a mixing bowl.
   2. Press mixture into 8-inch pie pan, and bake for 5 minutes.
   3. Remove from oven but do not turn off oven.
3. Prepare the filling:
   1. Combine the egg yolks and sweetened condensed milk in a mixing bowl and beat with a mixer at high speed until light and fluffy, about 5 minutes.
   2. Gradually beat in lime juice and zest.
4. Pour the mixture over the crust.
5. Bake for 6-8 minutes, or until filling is set and inserted toothpick comes out clean.
6. Remove from oven and place on a rack to cool to room temperature.
7. Refrigerate, at least 2 hours, before serving.
8. Top with whipped cream.

Directions (Instant Pot)

1. Prepare the crust:
   1. Combine the graham cracker crumbs and butter in a mixing bowl.
   2. Press mixture into a pan that will fit in your Instant Pot
2. Prepare the filling:
   1. Combine the egg yolks and sweetened condensed milk in a mixing bowl and beat with a mixer at high speed until light and fluffy, about 5 minutes.
   2. Gradually beat in lime juice and zest.
3. Pour the mixture over the crust.
4. Cover the pan with aluminum foil.
5. Make a sling with aluminum foil: Break a long piece of foil and fold into 3. You will use this to remove the pie from the instant pot
6. Pour 1 cup of water in the instant pot. Place Instant Pot trivet in the pan.
7. Put the sling in and place the pie on top. Cover with lid and lock in place.
8. Cook on manual high pressure for 15 minutes.
9. Turn the IP off and let the pie cool for 10 minutes.
10. Then quick release the pressure.
11. Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover.
12. Center should be a bit jiggly.
13. Refrigerate for 3-4 hours or until set.

NOTE: The quantities of this recipe made 2 small pies in the Instant Pot.