Key Lime Pie
¾ c graham cracker crumbs (5 crackers)
3 T unsalted butter, melted
1 T sugar
1 can sweetened condensed milk
4 egg yolks
½ c key lime juice
⅓ c sour cream
2 T key limes, zest only
For the crust, mix graham crackers, melted butter, and sugar in a bowl.
Press mixture into a 7-inch pie pan.
Place in freezer for 10 minutes.
For the filling, in a mixing bowl, beat egg yolks until light yellow, gradually beating in the sweetened condensed milk.
Add lime juice and mix until smooth. Stir in sour cream and zest.
Remove pie crust from freezer. Pour batter into pan on top of crust.
Pour 1c water into pressure cooker, put rack on bottom, and place pie on top.
Place on Duet Pressure Cooker Lid. Press “PRESSURE COOK”. Press “PROG” and use “START/PAUSE” dial to set to “Grains” and adjust for 15 minutes.
When done, natural release for 10 minutes. When done, quick release remaining pressure by moving the pressure release valve to the “OPEN” position.
Carefully remove Pressure Cooker Lid when Duet has finished releasing all pressure.
Remove pie and let cool.
Cover pie with plastic. Place in fridge to chill for 4 hours.