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Instant Pot Key Lime Pie
Course
Dessert
Cuisine
American
Keyword
eggs, Key Lime Pie, wafer cookies
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
221
kcal
Author
Corrie
Ingredients
2
teaspoon
butter
2 ½
tablespoon
butter
unsalted & melted
12
ounce
cream cheese
softened
2
tablespoon
sour cream
½
cup
granulated sugar
Zest of 2 limes
1
tablespoon
lime juice
1
teaspoon
vanilla extract
2
eggs
Instructions
For crust:
Take a food processor and add wafers in it.
Pulse tills crumbs are formed.
Add in butter and pulse till well combined.
Take a pan and grease it with butter.
Pour the crust mixture in the pan and press it down.
Cover sides and bottom of pan with foil to keep it seal.
For filling:
Take a food processor with clean bowl and add all ingredients of filling except eggs.
Mix well until smooth.
Now add eggs (one by one) and do not over mix when the eggs are added.
Spoon the filling in the prepared pan (which have the crust).
Making in instant pot:
Take an instant pot and add 2 cups of water in it.
Add paper towel on the top of the pan and cover rest of the pan with foil.
Place the pan on the trivet and trivet in the instant pot.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 30 minutes, release the pressure quickly through steam vent.
Open the lid of the instant pot and carefully lift the pan from it.
Let cheesecake cool t room temperature.
Place it in the fridge for 2 hours or overnight.
Nutrition
Calories:
221
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
90
mg
|
Sodium:
161
mg
|
Potassium:
89
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
660
IU
|
Vitamin C:
1
mg
|
Calcium:
58
mg
|
Iron:
1
mg