Scaled Servings: 4 Originally: 4
1 cup graham crackers, or vanilla cookies
4 tablespoon unsalted butter, (melted)
3 egg yolk, (large)
2/3 cup white balsamic vinegar, Olive Destination Key Lime (approx 8-9 key limes)
1 tablespoon lime zest, key (approx) 2-3 key limes
1 14 oz can sweetened condensed milk
2 tablespoon sugar, (omit if you like it super tangy)
Spray a 7″ springform pan with nonstick spray.
Grind the crackers in the food processor.
In a bowl, mix the graham cracker crumbs with the melted butter.
Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling.
Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2-3 minutes).
Add the condensed milk and keep mixing. Add the Olive Destination Key Lime Vinegar and zest. Mix until combined.
Pour this mixture on top of the prepared crust.
Cover the springform pan with aluminum foil.
If your Instant Pot does not have a trivet with handles: Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker).
Pour 1 cup of water in the instant pot. Place trivet on top.
Put the sling in and place the pie on top. Cover with lid and lock in place.
Cook on manual high pressure for 15 minutes.
Let the pie cool for 10 minutes before releasing the pressure.
Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly.
Refrigerate for 3-4 hours or until set.