1 hour ago, Anna N said:Key lime pie in the Instant Pot. Now that is quite a feat! You must tell us more about it. Graham cracker crust? Pan size and type? Filling?
Nah, doing it the regular way would be a feat for me lol. The recipe called for graham cracker crust but I didn't have any so I used melted butter, crushed Ritz type crackers and a tablespoon of sugar. The pan is one of these --it's 6 1/2" and fits nicely in the IP:
The filling was 4 egg yolks, a 14 oz. can of sweetened condensed milk, 1/3 cup of sour cream, 1/2 cup lime juice and all the zest that I could extract from my sad limes. Whisk the milk slowly into the yolks and then add the other stuff. One cup of water in the IP, cover the pan with foil. Manual, high pressure for 15 mins. Turn pot off. Natural release for 10 mins. Quick release after that, pull it out and let it cool for a bit. Uncover and pop it in the fridge for a few hours. If the middle isn't set you can put it back into the IP for 5 mins doing the quick release right after time is up. My middle was set, though.
Forgot to add: The recipe says to spray the pan with Pam so that's what I did. Next time I'd put a piece of parchment down to make it easier.
