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Instant Pot Key Lime Pie

Instant Pot Key Lime Pie

This Instant Pot Key Lime Pie is one of those summer time desserts you just can't get enough of! Bring this key lime pie to your next family gathering and watch it become an instant hit!
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Keyword: instant pot key lime pie, key lime, key lime dessert, key lime pie
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling Time: 4 hours 45 minutes
Total Time: 5 hours 30 minutes
Servings: 8 servings
Calories: 299kcal


  • 5 graham cracker sheets
  • 2 tsp dark brown sugar
  • 3 tbsp unsalted butter melted
  • 3 egg yolks
  • 2 tbsp white granulated sugar
  • 14 oz sweetened condensed milk
  • 1/4 cup heavy cream
  • 1/3 cup key lime juice
  • 2 tsp key lime zest or more to taste


How To Make Instant Pot Key Lime Pie Crust

  • First, start by preparing the pie crust. Crush your graham cracker sheets in a food processor or place them inside of a zip loc bag and use a rolling pin to finely crush them.
  • Next, melt the butter and allow it to slightly cool for just a few minutes after removing it from the microwave.
  • Prepare your 7 inch spring form pan by spraying it with non stick cooking spray or lining it with round parchment paper.
  • Next, combine the melted butter, crushed graham crackers and dark brown sugar in the spring form pan and use a measuring cup to press the crust down into the pan. Use your fingers to line the sides of the pan with the graham cracker mixture. Place your key lime pie crust into the freezer for at least 10 minutes while you prepare the key lime pie filling.

How To Make Instant Pot Key Lime Pie Filling

  • Begin preparing your key lime pie filling. Separate the egg yolks from the whites. Place your egg yolks and white granulated sugar in a bowl and either using a stand mixer or a hand mixer, mix them on medium speed until the yolks look light and fluffy.
  • Next, slowly add in all of your sweetened condensed milk while continuing to mix. Add in the heavy cream and then the key lime juice while mixing. Finally, add in the key lime zest and mix until all the ingredients are well incorporated.
  • Remove your pie crust from the freezer and pour your key lime pie filling into the crust.
  • Next, add 1 cup to 1 1/2 cups of water to your Instant Pot, depending on what size you own, and place the trivet inside the Instant Pot. Place the key lime pie on top of the trivet inside the Instant Pot and cover with aluminum foil.
  • Close the Instant Pot lid and cook on high pressure for 15 minutes. Allow it to natural release for 10 minutes before engaging the quick release button.
  • Once the pin drops, you’ll know that all pressure has been released from your Instant Pot. Open the lid and carefully remove your key lime pie from the Instant Pot. If you have a sling, you can easily remove the key lime pie, but if you don’t use oven mitts to handle the trivet carefully so you can remove the pie.
  • Next, allow the pie to cool down on the counter for 45 minutes to an hour before refrigerating. Refrigerate for 4 hours.
  • Finally, top off with whipped cream and extra key lime zest if desired and enjoy!


  • For this recipe, I only used 2 tsp of key lime zest because I prefer a key lime pie that leans more towards the sweet side. However, if you would like yours to be a bit more tart, you may add up to a tbsp of key lime zest.
  • Make sure to read your Instant Pot manual before using it. I used an 8 qt for this recipe and had to use 1 1/2 cups of water. However, if you own a smaller pot, reduce the water quantity according to the instructions on the manual.
  • Additionally, I used a 7 inch spring form pan. If your Instant Pot is smaller, you may need a smaller spring form pan.


Calories: 299kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 128mg | Potassium: 227mg | Fiber: 1g | Sugar: 33g | Vitamin A: 475IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 1mg