Pressure Cooker Key-Lime Pie Cups

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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

Servings 5


  • 1 can Sweetened condensed milk
  • 1/2 sour cream
  • 5 egg yolks
  • 3/4 cup lime juice
  • 1 lime zest


  1.  In a bowl, mix sour cream, condensed milk, lime juice, and lime zest. Slowly add in egg yolks and whisk together.

  2. Pour the mixture into mini mason jars and cover each mason jar with tin foil.

  3. In your pressure cooker, add 1 2/2 cups of water followed by the trivet that came with your pressure cooker.

  4. Place the mason jars in the pressure cooker, and cook on high pressure for 12 minutes.

  5. lace the mason jars in the fridge to cool for at least 4 hours before serving.



  1. Hi Kristen,
    I loved the idea of key lime pie cups! I made them today and had an epic fail. Not sure what went wrong. They all boiled over in the pressure cooker and they looked kinda curdled when I took them out. Is 12 minutes on high pressure correct? I want to try them again but not sure what to do differently because I followed your instructions exactly. :((

    • I’m not sure what to say because the worked out so well for me. A few things maybe. I did not fill my jars up all the way. Only about 1/2 way for each jar. I folded in my egg yolks last in the mixture and used no egg whites. You also need to refrigerate them for 4 hours before eating them. Also, make sure you cover the jars. Maybe one of those things will make a difference?

      • The jars were more than 1/2 full…probably about 3/4 or so. I didn’t use any egg white and the yolks went in last, one at a time. They are in the refrigerator now. I dumped them into bowls because the other ones were kind of a mess. They look a bit better now and I’ll put a bunch of whipped cream on them to serve. I tasted some of what was left after transferring them and it tasted fine…kinda yummy!! So, I’m going to give this another shot and not fill as far. I might try reducing the time a bit, too, or possibly using the “steam” setting. THANKS for your help!!


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