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It has been raining nonstop here in South Florida for the past 2 weeks or so.  The upside to this rain is that it has been knocking the mangoes out of trees prematurely, which means that mango season has started a little early this year.  My friends and my coworkers have all been generous with their stashes, so mangoes haven’t been in short supply for me.  One particular coworker and I have a verbal agreement where he will let me have first pick of his surplus mangoes every season as long as he gets a mango key lime pie.  Of course, I always deliver.  This year, though, I decided to try making it in my Instant Pot.  It was a smashing success, so I decided to share.

Mix your crust ingredients and press them into the bottom and halfway up the sides of a greased 7-inch springform pan, then set aside.  If you’d like, you can line the bottom with parchment paper to make it easier to get out of the pan.  I also like to bake my crust for about 5 minutes in the oven at 350, but that is totally optional.  Whisk the rest of your ingredients together in a small mixing bowl, and then pour the mixture into your prepared crust.  Cover the pan with foil, place it on a trivet, and lower it into your pressure cooker liner (filled with 1 cup of water).  Cover, seal, and cook on Manual (High Pressure) for 10 minutes.  When the time is up, allow the pressure to release naturally for an additional 10 minutes before you release the remaining pressure.  Remove your pan and uncover.  The top should be shiny with no jiggle.

Let the pie cool completely in the pan, then cover and refrigerate it for at least 4 hours before you serve it.

Maybe you can make your crust look prettier than mine, eh?

Serving a pie cooked in a springform pan is actually easier than serving it in a traditional pie pan.  There is a lot less hassle when digging your spatula underneath a slice.  You can’t make as big a pie, though, so choose who to share with wisely.

Pressure Cooker Mango Key Lime Pie

Ingredients

• 1 cup graham cracker crumbs
• 1 tbsp sugar
• 3 tbsp butter, melted
• 1 can sweetened condensed milk
• 1/3 cup key lime juice (or use 1/4 cup if you like it less tart)
• 1/4 cup mango puree
• 1 egg
• 1 egg yolk

Directions

Grease a 7-inch springform pan and line the bottom with parchment paper (if desired).  Pour 1 cup of water into the liner of your pressure cooker.

Combine the graham cracker crumbs, sugar, and melted butter, then press onto the bottom and halfway up the sides of your prepared pan.  Set aside (you can also bake at 350 for about 5 minutes prior to filling).

Whisk the remaining ingredients together in a small mixing bowl, then pour into your prepared crust.  Cover with foil and place on a trivet in the liner of your pressure cooker.

Cover, seal, and cook on Manual (High Pressure) for 10 minutes, then allow the pressure to release naturally for an additional 10 minutes before releasing the remaining pressure.  Remove pie from pressure cooker, uncover, and allow to cool completely.  Refrigerate for at least 4 hours before serving.

Makes about 8 servings.