Mini Mason Jar Key Lime Pie
recipes8 years ago
i
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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).
recipe inspired by kitchentreaty.com.
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