Air fried key lime pie is a cheater’s pie if I ever saw one. It doesn’t contain any true key limes, just your average, run of the mill, bottled lime juice. The batter is made in a food processor, and it bakes up in 10 minutes or less with the help of the air fryer. Is this even a baking project? Who can say? What I can be certain of is that this summer-y pie can be made any time of year, and it’s great for folks who like making casual, two-step desserts.
How to make an air fried key lime pie
The filling in this pie has an almost pudding-like consistency, thanks to rich egg yolks, sweetened condensed milk, and acid-heavy limes (which helps flavor and set the custard). Pour it in a pie shell, pop it in the air fryer, and watch it set completely in seemingly no time flat.
Dump and blend
Set up your food processor with a blade attachment. Add the egg yolks, lime zest, sweetened condensed milk, and salt. Blend this mixture for two or three minutes. Everything should be thoroughly combined and the color should lighten up a bit.
Add the lime juice
Like I said, key lime juice is nowhere to be found in this pie. I used the bottled stuff that you find in the produce section, next to the real fruit. This bottled Ingrilli lime squeeze is cut with water, lime oil, and citric acid. It adds punchy lime flavor to the pie without blowing out your sour sensors. If you can only find 100% lime juice, cut it with 25% to 30% water, and maybe a pinch of citric acid. Add the lime juice to the food processor and pulse five to 1o times to mix it completely.
Pour the batter into a pie shell and bake
Pour the batter into a graham cracker crust. I used a pre-made one because they taste great, and I’m trying to reduce your workload. Just try to keep them in one piece on your way home from the store; they’re fragile.
The filling will have thickened by now, so level it out with the back of a spoon or an offset spatula. Put it in an air fryer on the “bake” setting at 300°F for seven to 10 minutes, or until the edges have set, with a ring of tiny bubbles, and the center still jiggles slightly. Cool the pie in the fridge, covered, for at least two hours before serving.
This pie can be enjoyed as is if you love the tangy bite of lime, but I prefer to tame the tart flavor with some whipped cream. You can also finish this pie with a mound of meringue, if you feel like this recipe wasn’t challenging enough.
Easy Air Fryer Key Lime Pie
Ingredients:
1 pre-made graham cracker crust
3 egg yolks
Zest of 1 lime
1 can (396 grams) sweetened condensed milk
Pinch salt
⅔ cup bottled lime juice (I used Ingrilli brand)
Whipped cream for garnishing (optional)
Lime zest for garnishing (optional)
Add the egg yolks, lime zest, sweetened condensed milk, and salt to a food processor fitted with a blade attachment. Blend on high speed until the mixture is aerated and the color lightens, about two or three minutes. Add the lime juice and pulse five to 10 times to fully incorporate. Pour the mixture into the pre-made graham cracker crust and level it out with a spoon or small spatula.
Place the pie in the air fryer and set it to the “bake” setting. Bake for 7-10 minutes or until the edges have set with little bubbles, but the center is still slightly jiggly. Chill the pie in the refrigerator for at least two hours. Pile on some whipped cream and a dusting of lime zest before serving.