(Prep + Cook Time: thirty minutes | Servings: 6)

Nutrition Facts (Per Serving):  
Calories: 386  
Carbohydrate: 48.5g   
Protein: 8.3g   
Fat: 18.1g   
Sugar: 41.8g   

Ingredients :

For Crust:  
5 crumbled graham crackers   
3 tablespoons melted unsalted butter   
1 tablespoon sugar   

For Filling:  
1 (14 oz.) can sweetened condensed milk   
⅓ cup sour cream   
2 tablespoons grated key lime zest   
4 large egg yolks   
1/2 cup fresh key lime juice

1- Add all with the Ingredients from your crust with a bowl and mix them well.   
2- Pour this mixture right greased 9 x 12-inch baking pan and press firmly. Refrigerate it.   
3- Mix egg yolks in a very bowl and beat well. Add the milk slowly for the eggs.   
4- Stir in lime juice, zest and sour cream.   
5- Now pour this mixture inside refrigerated crust. Cover it with tin foil.   
6- Select the *Meat/Chicken* mode regarding the Power Pressure Cooker XL as well as set for quarter-hour.  
7- Add a mug of water for the heating pot and hang the trivet inside.   
8- Place the filled baking pan within the trivet.   
9- Secure the lid and turn the strain knob to the closed position.   
10- Once done; release pressure to succeed completely and get rid of the lid.   
11- Refrigerate the baked cake for 4 hours. Slice it and serve.