Key Lime and Raspberry Pies in Jars
Description
This quick and easy Key lime and raspberry pies in jars recipe is made with Key lime and topped with fresh raspberries for a perfect portable dessert.
Ingredients
•
12 graham crackers
•
2 tablespoons white sugar
•
6 tablespoons unsalted butter, melted
•
6 half pint canning jars
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1 (14 ounce) can sweetened condensed milk
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4 egg yolks
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1 tablespoon grated lime zest, divided
•
1/2 cup fresh lime juice
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1/2 cup heavy whipping cream
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1 teaspoon white sugar
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1 cup fresh raspberries
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a small pie plate with parchment paper.
2
Place graham crackers and 2 tablespoons sugar in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add melted butter; pulse until combined.
3
Press 2 tablespoons graham cracker crumbles into bottom of each jar; place jars on a large, rimmed baking sheet. Press remaining graham mixture into bottom of the prepared pie plate.
4
Place baking sheet with jars and pie plate in the preheated oven; bake until graham cracker mixture is golden brown, 12 to 15 minutes. Cool on wire rack. Break up graham cracker crust in pie plate into crumbles or pieces; set aside.
5
Reduce the oven temperature to 350 degrees F (175 degrees C).
6
Whisk sweetened condensed milk and egg yolks together in a large bowl until smooth; whisk in 1 ½ teaspoons lime zest and lime juice until combined. Pour into cooled jars.
7
Bake in the preheated oven until lime mixture has just set, 10 to 12 minutes. Cool on a wire rack, then chill in the refrigerator.
8
Beat heavy cream and 1 teaspoon sugar in a bowl with an electric mixer until stiff peaks form.
9
Divide raspberries, whipped cream, reserved graham cracker crust crumbles, and remaining 1 ½ teaspoons lime zest among jars.