Cooking Lesson #882: Instant Pot Key Lime Pie

... from the Perspectives’ Kitchen

How you doin’? It’s not hard to be green especially if it’s key lime green—Key Lime Pie. Key lime pie is an American dessert consisting of a graham-cracker or chocolate wafer crust, an egg custard (primarily egg yolks, sweetened condensed milk, and key lime juice) and a topping of either whipped cream or meringue. The sweet and tart pie originated in Key West, Florida, in the late 19th century.
 
The use of canned sweetened condensed milk is an essential ingredient because fresh milk and refrigeration were uncommon in the isolated Florida Keys until the 1930s. There are numerous variations of the dessert, and a nontraditional twist is the chocolate-dipped key lime pie sold on a stick in Key West.
 
Key Lime Pie—named the official pie of Florida in 2006—is found in restaurants throughout the Florida Keys although the same cannot be said of the tart key limes. The small yellowish orbs have not been commercially grown in the Keys in decades, mostly because of damaging hurricanes and citrus canker, a plant disease. I use a hybrid Key Lime found in mesh bags in the produce section of upscale stores. Though the limes are still occasionally grown privately, even in backyards, many pies are made with imported Key Limes or pasteurized bottled juice.
 
Prep time:  30 minutes (include baking the crust)
Instant Pot cooking time:  30 minutes
Natural release time:  15 minutes
Cool time:  2 hours
Chill time:  3 hours
Yield:  1 9-inch pie serves 5 to 6 people
 
Ingredients 
For the pie crust
1-1/4 cups graham cracker crumbs (about 20 crackers)
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted and cooled
 
For the key lime pie filling
1 tablespoon key lime zest
1/2 cup key lime juice
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
2 tablespoons cornstarch
 
For the key lime pie topping
1 cup cold heavy whipping cream
1/4 cup granulated sugar
1/4 cup sour cream
1/2 tablespoon key lime zest for garnish
 
Directions
To make the crust

1. Heat the oven to 325°F.
2. Lightly coat a 7-inch springform pie pan with butter.
3. Prepare the bottom and sides of the springform pan with parchment paper and butter again.
4. Combine the graham cracker crumbs, sugar, salt and melted butter in a food processor and pulse until moist crumbs form.
5. Transfer the crust mixture to the prepared springform pan and press evenly into the bottom and up the sides of the pan.
6. Bake the crust until lightly browned, about 10 to 15 minutes. Transfer to a wire rack to cool completely.

To make the filling and bake

1. Add 1 tablespoon lime zest into a large bowl, then add the freshly squeezed key lime juice.
2. Add the condensed milk, egg yolks and cornstarch and whisk until all the egg yolks have been incorporated and the zest is speckled throughout the mixture. 
3. Pour into the cooled crust.
4. Using the handles on an Instant Pot trivet, carefully lower the filled springform pan into the Instant Pot.
5. Carefully add two cups of water to the Instant Pot around the springform pan. Loosely cover the springform with foil.
6. Set the pressure to HIGH for 30 MINUTES.
7. Let the pot NATURALLY RELEASE for 10 MINUTES. Carefully remove the lid. The filling will be set around the edges and the center may wobble slightly when touched. The filling will set up as it cools.
8. Carefully lift trivet by the handles and transfer the springform pan to a wire rack and let cool completely… at least 2 hours before adding the key lime topping.

To make the topping

1. In a large bowl, whisk the heavy cream, sugar and sour cream with an electric mixer fitted with the whisk attachment, or by hand, until medium peaks form; do not overbeat.
2. Pile the cream on top of the cooled pie and swirl and “swoosh” with a spoon or rubber spatula.
3. Sprinkle with the 1/2 tablespoon key lime zest.
4. Refrigerate for at least 4 hours or overnight before serving.
5. Store the any leftover pie refrigerated for up to 3 days.

ChefSecret:  There is a difference in taste between fresh Persian limes and fresh key limes. In a pinch you can use Persian limes but expect a little more tartness to the final pie.

​Quip of the Day:  “When you’re dead you don’t know you’re dead… all of the pain is felt by others. The same happens when you’re stupid.”
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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