After making these little key lime pie’s in a jar…I want to make literally everything in Mason jars.
We spent a weekend up at Mikey’s family’s cabin to celebrate his oldest brother’s birthday.
I was in charge of dessert and I knew I wanted to do something involving Key Lime Pie. Mikey’s whole family has a deep rooted love for key lime from all their time spent at the family condo in Marco Island, FL.
I found this recipe and knew right away it was the dessert for the occasion.
These pies are super easy to make and come together quickly!
They were a complete hit and I plan to make them for many parties in the future! I also can’t wait to try some other types of pie and dessert ideas in a Mason Jar!
I have never been a big fan of key lime pie but these little gems changed my attitude. I am now a member of the key lime fan club! These are especially delicious on a hot summer day because you can serve them from the refrigerator and the tart lime is super refreshing.
Although the pies are a little big…the light flavor makes them disappear quickly!
I recommend you make these for your next party. Not only because everyone will love how delicious they are…but because they are the cutest pies in the world!
This is my adorable nephew, Grady.
We were all cracking up because he wouldn’t stop scraping out the jars to try and get every last bite of sweetness.
See, even the littlest member of the family loved them!
Key Lime Pie In A Jar
3 Cups Graham Cracker Crumbs
7 Tablespoons Granulated sugar
1/4 Teaspoon Salt
9 Tablespoons Unsalted Butter, Melted
3, 14-Ounce Cans Sweetened Condensed Milk
6 Teaspoons Lime Zest
1 1/2 Cups Fresh Lime Juice (key limes, juiced or bottled organic key lime juice)
9 Egg Yolks
2 Cups Heavy Cream
2 Tablespoons Granulated Sugar
1 Teaspoon Vanilla Extract
Wash and dry 12 half pint (8 ounce) Mason Jars.
Preheat oven to 350 degrees.
Put graham crackers into a food processor and puree until a small crumb is formed. Pour into a medium bowl and add sugar and salt. Melt butter in a microwave safe bowl and add to graham mixture. Stir well with a fork until blended.
Spoon graham mixture evenly into jars. Don’t press down!!!! If you smash the graham it will be super difficult to eat with your spoon. Keep it nice and crumbly!
In a large bowl, combine sweetened condensed milk, lime juice, egg yolks and lime zest. Whisk until well combined and divide evenly into mason jars.
Place jars on to a baking sheet and bake pies for about 15-25 minutes or until the center is no longer jiggly.
Remove from oven and let cool for about 30 minutes. After about 30 minutes, place lids onto jars and cool in the refrigerator for at least two hours before serving.
When you are ready to serve, whip whipping cream with sugar and vanilla until soft peaks form.
Spoon whipping cream over top of pies and garnish with a lime wedge.