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Air fried key lime pie is the ultimate shortcut pie. It doesn't use authentic key limes, just regular bottled lime juice. The batter is quickly whipped up in a food processor, and it bakes in under 10 minutes with the air fryer. Is this even truly baking? Who’s to say? What’s certain, though, is that this refreshing pie can be made any time of the year, perfect for those who enjoy simple, quick desserts.
How to prepare an air fried key lime pie.
The filling of this pie has a creamy, almost pudding-like texture, thanks to rich egg yolks, sweetened condensed milk, and lime juice that's heavy on the acidity (which helps to flavor and set the custard). Simply pour it into a pie crust, place it in the air fryer, and watch it set in no time at all.
Blend and mix together
Prepare your food processor with a blade attachment. Add the egg yolks, lime zest, sweetened condensed milk, and salt. Process this mixture for 2 to 3 minutes, ensuring everything is well combined and the color lightens slightly.
Add in the lime juice
As mentioned earlier, key lime juice isn't used in this recipe. Instead, I opted for the bottled version found in the produce section, next to the fresh limes. This bottled Ingrilli lime squeeze contains a mix of water, lime oil, and citric acid. It gives the pie a bright lime flavor without overwhelming the taste buds. If you can only find pure lime juice, dilute it with 25-30% water and add a pinch of citric acid. Add the lime juice to the food processor and pulse 5 to 10 times to fully incorporate.
Pour the mixture into a pie crust and bake
Pour the filling into a graham cracker crust. I used a pre-made one since they taste fantastic, and I want to make things easier for you. Just be careful when handling them on your way home—they’re quite delicate.
By this point, the filling should have thickened, so smooth it out using the back of a spoon or an offset spatula. Set it in an air fryer on the “bake” mode at 300°F for 7 to 10 minutes, or until the edges firm up, forming tiny bubbles, while the center remains slightly jiggly. Let the pie cool in the fridge for at least 2 hours before serving.
This pie is perfectly enjoyable on its own if you're a fan of the sharp lime flavor, but I like to balance the tanginess with a generous dollop of whipped cream. You can also top it with meringue if you're feeling adventurous and want to add a bit more complexity to the recipe.
Simple Air Fryer Key Lime Pie
Ingredients list:
1 pre-made graham cracker crust
3 egg yolks
Zest from 1 lime
1 can (396 grams) sweetened condensed milk
A pinch of salt
⅔ cup bottled lime juice (I used Ingrilli brand)
Whipped cream for garnish (optional)
Lime zest for garnish (optional)
In a food processor fitted with a blade attachment, combine the egg yolks, lime zest, sweetened condensed milk, and salt. Process at high speed until the mixture becomes light and airy, about two to three minutes. Add the lime juice and pulse five to ten times to blend completely. Pour the mixture into the prepared graham cracker crust, smoothing 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 are set with a few bubbles, while the center remains slightly wobbly. Let the pie chill in the refrigerator for at least two hours. Before serving, top with whipped cream and a sprinkle of lime zest.
