What’s better than key lime pie? Key Lime Pie in a Jar! This fun (and portable!) key lime pie recipe is easy to make and a joy to eat. 

Over the years, this easy recipe has become one of the most popular on Kitchen Treaty. I’ve even had a few readers serve these key lime pie jars at their weddings!

Key lime pie in a jar with several jars in the background

As if creamy, cool key lime pie wasn’t delicious enough in itself – especially during these last hot days of summer – there’s just something about individual servings in jars that send it over the top.

With each bite, the whipped cream mellows the tart, zesty lime filling, and then you reach that buttery graham cracker layer. YUM.

Table of Contents

The Story Behind the Recipe

One of my fondest memories is of when I took my niece, 13 at the time, to Florida. (This was nearly nine years ago. Where does the time go?)

We went to Disneyworld. We saw the sweet manatees at Homosassa Springs.

And we picnicked at one of the most gorgeous beaches I’ve ever visited, just north of Clearwater. We took a picnic – a “meal” of exactly one whole key lime pie that we picked up along the way. We dug our toes into the soft sugary sand and scooped bites of pie directly out of the tin with plastic spoons, us rebels us. Quite possibly one of the best dinners ever, if not exactly the healthiest.

I still view key lime pie as perfect picnic fare, but I’ve decided that individual servings in individual-sized jars is totally where it’s at.

Three key lime pie jars with lime wedge garnishes

Readers say …

“I made this earlier in the week to take to a fancy dinner party. I was in charge of dessert. Yikes! They were a huge hit. Delicious and very fun to eat. Thanks for the recipe my husband is now calling “jar pie.” – Kristine

Why You’ll Love Key Lime Pie Jars

  • SO fast and easy to make – They’re so easy to put together – seriously, 10 minutes, if that. Just add the graham cracker “crust” to the base of the jars, followed by the velvety, tangy key lime pie filling. Bake just like you would a traditional key lime pie, then cool. When you’re ready to serve your key lime pie jars, fill ‘em the rest of the way up with whipped cream and decorate with a bit of lime zest and a lime wedge. Then dig in!
  • Portable – Perfect for picnics, and a little more classy (if less memorable) than eating your key lime pie with plastic spoons straight from the tin.
  • Party-perfect – Mason jars are just about the cutest + easiest vessel for party treats (I have a mason jar sangria recipe, too!)
  • Make ahead – These key lime pie jars can be made up to 3 days ahead of time. Just add whipped cream and garnish before serving – easy peasy.
Key Lime Pie in a Jar ingredients

Ingredients

  • Graham cracker “crust” – Graham cracker crumbs, granulated sugar, butter, and a pinch of salt to help balance the flavors.
  • Key lime pie layer – Sweetened condensed milk, lime zest, freshly squeezed lime juice, and egg yolks.
  • Topping – Whipped cream, lime wedges for garnish, and more zest to make it even prettier.

A note on the limes: Yes! You can absolutely use adorable little key limes to make these key lime pie jars. For me, up in Seattle, key limes are hard to come by, so I use standard larger Persian limes, and the result is still delicious!

Adaptations/Variations

  • Use low-fat sweetened condensed milk: One reader reported using low-fat condensed milk with success, so if you’re looking to use that ingredients as an alternative, it works!
  • Dairy-Free Key Lime Pie in a Jar: Use dairy-free sweetened condensed milk, found in some stores. Or you can try making your own! Also, sub the butter in the graham cracker mixture for dairy-free butter or coconut oil.

How to Make Key Lime Pie in a Jar

  1. First, you’ll want to preheat your oven to 350 degrees Fahrenheit. Set the mason jars onto a rimmed baking sheet. 
  2. Crush your graham crackers by placing them in a plastic storage bag. Smash them to crumbs with a sturdy drinking glass or rolling pin, then add the crumbs to a medium mixing bowl along with the sugar and salt. Drizzle the melted butter in and stir until well combined.
  3. Spoon the graham cracker mixture into each of the four jars, then press very slightly into the bottom and up the sides to compact the crust just a little.
  4. Zest one of the limes (or two if you want to use some zest for garnish). Place the zest from one lime, sweetened condensed milk, lime juice, and egg yolks into a medium mixing bowl and whisk together until combined.
  5. Divide the lime mixture evenly between the jars.
  6. Bake until the filling no longer jiggles and is just set, about 15 minutes. 
  7. Now it’s time to let the jars cool at room temperature for about 30 minutes. Then cover them with the mason jar lids and bands, and refrigerate for at least two hours until chilled thoroughly.
  8. When it’s time to serve, top with whipped cream, lime slice, and a sprinkle of lime zest for extra garnish, if you like.

Jump to the full, printable recipe

Adding the graham cracker crust layer for Key Lime Pie in a Jar
Adding the key lime filling to key lime pie jars
Key Lime Pie in a Jar with a silver spoon, lime wedge garnish, and limes in the background.

Tips for Success

  • Don’t press the crumbs in very hard: Press very slightly into the bottom and up the sides, but don’t compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won’t come up easily with a spoon.
  • These are NOT canning-friendly! Even though these pies are served up in canning jars, they are not appropriate for actual food storage/canning.

I hope these key lime pie jars become your favorite warm-weather and party treat! They’re just so fun to make and eat.

Top view of several Key Lime Pies in jars

More Summer Dessert Recipes

Three key lime pie jars with lime wedge garnishes
5 from 11 votes

Key Lime Pie in a Jar Recipe

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Kare
Yield: 4 jars
With each bite, the whipped cream mellows the tart, zesty lime filling … and then you reach that buttery graham cracker layer. YUM! As if creamy, cool key lime pie wasn't delicious enough in itself – especially during these last hot days of summer – there's just something about individual jars that makes it even better.
Print Pin Rate

Ingredients

Crust layer

  • 1 cup graham cracker crumbs (18 crackers, or 2/3 of a sleeve)
  • 3 tablespoons granulated sugar
  • Pinch salt
  • 3 tablespoons unsalted butter (melted)

Key lime pie layer

  • 1 14-ounce can sweetened condensed milk
  • 2 teaspoons fresh lime zest
  • 1/2 cup lime juice*
  • 3 egg yolks

Topping

  • Whipped cream
  • Lime wedges for garnish

Equipment

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Set jars onto a rimmed baking sheet.
  • Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add the crumbs 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 and continue stirring until incorporated.
  • Spoon the graham cracker crumb mixture into each of the four jars, dividing it evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
  • Use a microplane zester to zest one of the limes. Add the zest, along with the sweetened condensed milk, lime juice, and egg yolks, to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly between the jars.
  • Bake until the filling no longer jiggles and is set, about 15 minutes.
  • Let jars cool at room temperature for about 30 minutes, then cover them with mason jar lids and bands and refrigerate for at least two hours, until chilled.
  • To serve, top with whipped cream and a lime slice. I recommend tall parfait spoons.

Notes

*Lime juice notes: You can use juiced key limes (you will need several), bottled key lime juice, or standard Persian limes (4-5). All will work!

Storage notes:

Individual key lime pies keep for up to three days in the refrigerator. Add whipped cream and garnish right before serving.

Dairy-free option:

Use dairy-free sweetened condensed milk, found in some stores. Or you can try making your own! Also, sub the butter in the graham cracker mixture for dairy-free butter or coconut oil.

Nutrition Facts

Serving: 1jar, Calories: 251kcal, Carbohydrates: 28g, Protein: 4g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 168mg, Sodium: 147mg, Potassium: 92mg, Fiber: 1g, Sugar: 15g, Vitamin A: 473IU, Vitamin C: 9mg, Calcium: 42mg, Iron: 1mg

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