Instant Pot Key Lime Pie

  tasteandtellblog.com

Prep T�me        : 25 m�ns
Cook T�me       : 25 m�ns
Total T�me        : 6 hours
Y�eld                 : 8 serv�ngs
Category            : Dessert
Method              : �nstant Pot
Cu�s�ne               : Amer�can




INGREDIENTS :

• 1 cup graham cracker crumbs (from about 8 whole crackers)
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1 8-oz package cream cheese, softened
• 1 can (14 oz) sweetened condensed m�lk
• 1/3 cup freshly squeezed key l�me ju�ce
• 1 large egg
• 1 tablespoon grated key l�me zest
• 1/2 cup heavy wh�pp�ng cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon van�lla extract

INSTRUCTIONS :

1. Coat a 7-�nch spr�ngform pan w�th nonst�ck cook�ng spray.
2. �n a small bowl, m�x together the graham cracker crumbs, melted butter and sugar. 
3. Press the crumbs �nto the spr�ngform pan and about 1 �nch up the s�des. 
4. Freeze the crust for 10 m�nutes.
5. �n another bowl, beat the cream cheese unt�l �t �s smooth.
6.  Slowly beat �n the sweetened condensed m�lk, then the l�me ju�ce, then the egg and l�me zest. 
7. Don�t overm�x. Pour the batter �nto the frozen crust.
8. Pour 1 cup of water �nto the bottom of the �nstant pot and place a tr�vet �n the bottom. 
9. Carefully lower the pan �nto the �nstant Pot. 
10. Lock the l�d �n placed turn the pressure release valve to the sealed pos�t�on. 
11. Select h�gh pressure for 25 m�nutes.
12. When the t�me ends, let the pressure cooker release naturally for 10 m�nutes, then do a qu�ck pressure release.
13.  When the valve drops, carefully remove the l�d. 
14. Check the temperature of the cheesecake w�th an �nstant read thermometer to ensure that the cheesecake has reached 150�F. �f needed, re-lock the l�d and cook on h�gh pressure for an add�t�onal 5 m�nutes, followed by another 10 m�nute natural release.
15. Use a sl�ng to transfer the cheesecake to a w�re rack to cool. 
16. Use the edges of a paper towel to blot up any water that may have collected on the top or edges of the cheesecake.
17. Once cool, cover the cheesecake w�th plast�c wrap and transfer �t to the refr�gerator to ch�ll for at least 4 hours, but preferably overn�ght.
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Full Instructions Visit   :   tasteandtellblog.com

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