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After long winters in Iowa, I look forward to Easter. Even though Easter is pretty early this year, it usually marks the start of spring for me. It is the time of year I start to get excited about the warmer weather ahead. And when I think of warmer weather, I start to think of spring break in Florida. And when I think of Florida, my mind always heads over to amazing key-lime pie.
Key-lime pie in Florida is always delightful. It doesn’t matter if you order it in a restaurant or you just pick some up at a grocery store. It is always good, and when I get back to Iowa, I still crave key-lime pie but I have to make my own.
And since key-lime pie reminds me of warmer weather, it is appropriate to serve for Easter. Plus it is the appropriate color to add to serve with pastel Easter candy like these M&M’S® Pastel Milk Chocolate Candies.
Pastel M&M’S® are great for baking, decorating and filling your Easter Eggs! Since I like to keep my recipes to be easy prep, I simply made these key-lime pie cups in my pressure cooker and skipped the crust altogether. This recipe is incredibly easy and looks festive for any spring or easter spread. I found the M&M’S® 62oz. Pastel Milk Chocolate Candy Bag at Sam’s club.
I decided I would try these key-lime-pie cups in my pressure cooker. I have been loving my pressure cooker lately, and I have been seeing a lot of people online who are making cheesecakes in their pressure cookers. I thought I would try a key lime pie. I placed these mason jars right in the pressure cooker. It was super easy!
My kids’ of course Loved these key-lime pie cups but adding M&M’S® made this so much more exciting and special for them!
There are so many fun spring baking ideas out there using the M&M’S® 62oz. Pastel Milk Chocolate Candy Bag . Check out ideas on the website. You can also find baking ideas on social media, Facebook, Instagram, Pinterest, Twitter, and Youtube.
Pressure Cooker Key Lime Pie Cups
- 1 can Sweetened condensed milk
- 1/2 sour cream
- 5 egg yolks
- 3/4 cup lime juice
- 1 lime zest
In a bowl, mix sour cream, condensed milk, lime juice, and lime zest. Slowly add in egg yolks and whisk together.
Pour the mixture into mini mason jars and cover each mason jar with tin foil.
In your pressure cooker, add 1 2/2 cups of water followed by the trivet that came with your pressure cooker.
Place the mason jars in the pressure cooker, and cook on high pressure for 12 minutes.
lace the mason jars in the fridge to cool for at least 4 hours before serving.