Mini Mason Jar Key Lime Pie

recipes12 years ago

i’ve been exploring my more domestic side lately (I know, who am I??), and i’m always EXTREMELY pleased when things go just right in the kitchen. As a dessert lover, I’ve decided to start learning how to make my very own homemade treats, and i hope to start sharing them with you!

Mason jars make such a great addition in the home, both in the kitchen as well as for home decor, and I really like how they show off layers in tiered desserts. Today, i tried a really easy recipe i found online for mason jar key lime pie – it was very simple to put together, and the 4 oz. jars are perfect for single servings… especially for people like me who tend to overindulge on sugar 😉

KEY LIME PIE IN A JAR

yield: 4 – 6 servings

INGREDIENTS

crust layer

— 1 cup graham cracker crumbs

— 2.5 tablespoons granulated sugar

— 1 pinch of salt

— 3 tablespoons melted, unsalted butter

pie filling

— 1 can sweetened condensed milk (14 oz.)

— 2 teaspoons lime zest (from 3 – 4 key limes)

— 1/2 cup fresh lime juice

— 3 egg yolks

topping

— whipped cream

— lime wedges or lime zest for garnish

also needed

— 4 to 6 quarter pint (4 oz.) mason jars

— baking sheet

INSTRUCTIONS

— Preheat oven to 350 degrees Fahrenheit. Set jars on baking sheet.

— Add graham crackers to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture; stir with a fork until evenly blended.

— Spoon graham cracker crumb mixture into each of the four jars, dividing evenly among the jars. Press very slightly into the bottom and up the sides to set.

— Zest limes. Add sweetened condensed milk, lime juice, egg yolks, and lime zest to medium bowl. Stir with a whisk until all ingredients are well-combined. Divide the mixture evenly into the jars.

— Bake for about 7 minutes.

— Let cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours, until chilled.

— To serve, top with whipped cream, a lime slice, and tall parfait spoons.

— Keeps for up to three days in the refrigerator (add whipped cream and garnish right before serving).