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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
Ingredients
- 1 can Sweetened condensed milk
- 1/2 sour cream
- 5 egg yolks
- 3/4 cup lime juice
- 1 lime zest
Instructions
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In a bowl, mix sour cream, condensed milk, lime juice, and lime zest. Slowly add in egg yolks and whisk together.
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Pour the mixture into mini mason jars and cover each mason jar with tin foil.
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In your pressure cooker, add 1 2/2 cups of water followed by the trivet that came with your pressure cooker.
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Place the mason jars in the pressure cooker, and cook on high pressure for 12 minutes.
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lace the mason jars in the fridge to cool for at least 4 hours before serving.
3 comments
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!!