Key Lime Pie in a Jar
How cute are these mini no-bake key lime pies? Perfectly portioned for your next get-together!
Servings: 12 jars
Ingredients
GRAHAM CRACKER CRUST:
- 1 sleeve graham crackers (9 whole crackers)
- 4 T. melted butter
- 3 T. granulated sugar
- 12 (4 oz.) mini jars with lids
KEY LIME FILLING:
- 3/4 c. heavy cream
- 1 tsp. vanilla extract
- 1 (14 oz.) can sweetened condensed milk
- 1 (8 oz.) pkg. cream cheese softened
- 3/4 c. Key Lime juice
GARNISES:
- Homemade whipped cream
- 6 lime slices cut in half
- 1 T. lime zest for garnishing
Instructions
- GRAHAM CRACKER CRUST: Break up 1 sleeve of graham crackers and place them into a food processor. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs.
- If you don't have a food processor, just put them into a zip-top bag and crush them with a rolling pin. You want really fine crumbs, so feel free to take out all your frustrations on these crackers!
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Add a heaping 1 tablespoon of the mixture into 12 mini mason jars. Pack tightly with the back of a spoon or your fingers. Chill for at least 10 minutes.
- KEY LIME FILLING: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream and vanilla extract until stiff. Transfer to a bowl; set aside.
- In the same bowl of the stand mixer (fitted with the paddle attachment), beat the cream cheese at medium speed until smooth. Slowly add the sweetened condensed milk and continue beating until smooth. Add the whipped cream back to the bowl and mix until combined.
- Slowly add the key lime juice to the mixture while beating at a low-medium speed until smooth and creamy.
- Add the cream cheese filling to a piping bag or plastic baggie. Snip off the tip from the baggie and pipe the mixture into the mini mason jars on top of the graham cracker crust. You should be able to fill each jar slightly more than three-quarters full.
- Cover with a lid and refrigerate for at least 2 hours or until firm. Store in the refrigerator for up to three days.
- When ready to serve, top each jar with a dollop of whipped cream, lime zest, and a 1/2 lime slice. Serve immediately.
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