Key Lime Pie in a Jar

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.

Totally.

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.

Yes.

They’re so easy to put together – seriously, 10 minutes, if that. Plus, hello, 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.

5 from 10 votes

Key Lime Pie in a Jar

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Author: Kare

Yield: 4

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. So good.

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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

• 4 8 ounce (half pint) mason jars including lids and rings
• 1 Baking sheet
• 1 Microplane zester

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: 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.

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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