Sous Vide Key Lime Pie

Our spin on key lime pie is extra creamy by steaming them in Mason jars using our Sous Vide Combi-Steam program. Tangy and citrusy lime flavor is a delicious treat in summer or any time of year you need a tropical pick me up.


16 oz. cream cheese, room temperature
3 eggs, room temperature
3/4 cup sugar
Zest from one lime
1 tablespoon lime juice 
1/4 cup sour cream, room temperature
Fruit to top, if desired

8 graham crackers, crushed
1 tablespoon sugar
1 stick unsalted butter, melted
1/4 teaspoon cinnamon




  1. Preheat oven to 350°F on Convection Bake.
  2. Place crushed graham crackers in a large bowl and add sugar, melted butter, and cinnamon. Mix thoroughly.
  3. Place crust mixture at the bottom of 12 (4 oz.) canning jars and firmly pack down.
  4. Bake crust and jars for 10 minutes at 350°F.
  5. Using an electric mixer fitted with the whisk attachment, mix cream cheese with sugar until smooth and fluffy. Add eggs one at a time and mix well after each addition. Add sour cream and vanilla and mix thoroughly. 
  6. Add cheesecake mixture to each canning jar, leaving about ½ inch from the top.
  7. Tighten canning jar lids using ONLY your fingertips, ensuring not to fully tighten, as air must escape during the cooking process. Place in the oven on a universal baking tray or on the rack.
  8. Program Combi-Steam oven / Operating modes / sous-vide / 176°F / 1 ½ hours / ok/ start now.
  9. Let chill on the counter until cool to touch (about 1 hour).
  10. Place cheesecakes in refrigerator for at least 4 hours.
  11. Open lid, top with fresh fruit if desired and enjoy!


To view this cooking video click here

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