Key Lime Pie
3 T butter, melted
1 T sugar
¾ c graham cracker crumbs
4 egg yolks
1 (14-oz) can sweetened condensed milk
½ c key lime juice, fresh
⅓ c sour cream
2 T lime zest
1 c water
Coat 7-inch springform pan with nonstick cooking spray.
In a bowl, combine butter, sugar, and graham cracker crumbs. Mix well.
Press crust mixture into bottom of springform pan and up the sides. Place in freezer to set, about 10-15 minutes.
While crust is setting, beat egg yolks in a large bowl. Slowly incorporate yolks and beat into the condensed milk until thick. Slowly add the lime juice, beating until smooth.
Stir in lime zest and sour cream. Remove springform pan with crust from fridge. Pour batter into springform pan. Cover pan with aluminum foil.
Place rack in bottom of cooker. Pour in 1c of water.
Lower and place springform pan with pie filling onto rack.
Close lid and lock. Set to “bake” and adjust for 20 minutes.
When done, allow cooker to naturally release for 10 minutes, then quick release and make sure all pressure is released before opening lid.
Carefully open lid and remove pie. Check to see if the middle is set. If not, set to “bake” again and adjust for 5 minutes until pie is cooked. Repeat steps. If done, open and remove pie with pan.
Allow to cool completely before unlatching springform pan, lifting pan up, and removing pie. Cover pie with plastic wrap and store in refrigerator for 4 hrs before serving.