Key Lime Pie

Good Things Utah

Lisa Childs, author of The “I Love My Instant Pot®” Cooking for One Recipe Book and founder of Tried Tested and True, came by to share a perfectly tart, smooth, sweet Key Lime Pie recipe that tastes exactly like its classic big brother but in a perfect single portion.

Key Lime Pie Crust Ingredients:
-1⁄4 cup graham cracker crumbs
-1⁄2 tablespoon sugar
-1 tablespoon butter, melted
-1⁄16 teaspoon ground cinnamon

Filling Ingredients:
-1 large egg yolk
-1⁄2 cup sweetened condensed milk
-2 tablespoons lime juice
-1⁄2 teaspoon lime zest
-1 cup water

For Serving
-2 Tbsp sweetened whipped cream
-1⁄4 teaspoon lime zest

1.In a medium bowl, mix all Crust ingredients and press into an 8-ounce ramekin. Set aside.
2.In a separate medium bowl, mix all filling ingredients (except water) and pour over the 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 the time to 10 minutes.
6.When the timer beeps, allow 10 minutes to release the pressure naturally, 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.

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