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Key Lime Pie
COSORI ORIGINAL
20 Min
Prep Time
20 Min
Cook Time
6
Servings
Ingredients
Salmon Salad:
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6 graham crackers
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1½ tablespoons cornstarch
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½ tablespoon sesame oil
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1 teaspoon kosher salt
Hummus
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3 tablespoons unsalted butter, melted
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1 tablespoon granulated sugar
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4 large egg yolks
Items Needed:
1 can sweetened condensed milk
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½ cup key lime juice
Items Needed
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1/3 cup creme fraiche
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1 tablespoon lime zest
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1 teaspoon vanilla extract
Topping
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½ cup heavy whipping cream
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2 tablespoons powdered sugar
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8 clams
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7 mussels
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Parsley, chopped, for garnish
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1 lemon, sliced into wedges, for serving
Items Needed:
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Food processor
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7-inch springform pan
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Metal rack accessory
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½ tablespoon flaky salt, for garnish
Items Needed
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4 ramekins (8–10 ounces each)
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Rolling pin
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Pastry brush
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1 tablespoon flat leaf parsley, chopped
Cilantro Lime Crema:
Toppings
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1/4 cup feta cheese, crumbled
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½ cup heavy whipping cream
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2 tablespoons powdered sugar
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1 teaspoon kosher salt
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¼ cup olive oil
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½ teaspoon whole fennel seeds
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¼ teaspoon black peppercorns
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7 mussels
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Parsley, chopped, for garnish
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1 lemon, sliced into wedges, for serving
Items Needed:
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Food processor
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7-inch springform pan
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Metal rack accessory
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2 cups corned beef, medium diced or shredded
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Kosher salt, to taste
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2 sheets frozen puff pastry, thawed
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1 egg, beaten
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½ tablespoon flaky salt, for garnish
Items Needed:
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4 ramekins (8–10 ounces each)
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Rolling pin
+
Pastry brush
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1 tablespoon flat leaf parsley, chopped
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1 lemon, zested and juiced
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½ teaspoon baking soda
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½ cup heavy whipping cream
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¼ cup chicken stock
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1/3 cup Parmesan cheese, grated
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1 tablespoon flat leaf parsley, chopped
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2 cups mozzarella, shredded
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1 teaspoon Italian seasoning
equipment used
Directions
STEP 1
Place the graham crackers in the bowl of a food processor fitted with the blade attachment, then blend until the crackers are broken down into crumbs.
STEP 2
Pour the crumbs into a bowl and mix with the granulated sugar and melted butter. Press the mixture into the bottom of a 7-inch springform pan, then freeze for 20 minutes.
STEP 3
Whisk the egg yolks until they have turned a light shade of yellow, then whisk in the condensed milk until the mixture is thickened. Gradually whisk in the key lime juice, crème fraiche, lime zest, and vanilla extract.
STEP 4
Remove the springform pan from the freezer and pour the pie filling over the crust.
STEP 5
Pour 1 ½ cups of water into the inner pot of the COSORI pressure cooker and place the metal rack accessory into the pot, then place the springform pan onto the rack.
STEP 6
Place the lid onto the pressure cooker and slide the vent switch to Seal.
STEP 7
Select the Pressure Cook function and press Keep Warm to disable.
STEP 8
Adjust pressure to high and time to 15 minutes, then press Start.
STEP 9
Release pressure naturally for 5 minutes by leaving the pressure cooker alone, then slide the vent switch to Vent to quickly release the remaining pressure.
STEP 10
Open the lid carefully and lift the rack out of the inner pot, then let the pie cool to room temperature before placing it in the refrigerator to chill for at least 6 hours.
STEP 11
Beat the whipped cream and powdered sugar to stiff peaks and reserve for a garnish.
STEP 12
Serve the key lime pie cold, cut into wedges, garnished with dollops of whipped cream.
STEP 13
Remove the mini pot pies when done, then serve.
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