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Key Lime and Raspberry Pies in Jars

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Key Lime and Raspberry Pies in Jars



Ingredients :

  • 12 graham crackers
  • 2 tablespoons white sugar
  • 6 tablespoons unsalted butter
  • melted
  • 6 half pint canning jars
  • 1 (14 ounce) can sweetened condensed milk
  • 4 egg yolks
  • ½ cup fresh lime juice
  • 1 tablespoon grated lime zest
  • divided
  • ½ cup heavy whipping cream
  • 1 teaspoon white sugar
  • 1 cup fresh raspberries
  • Methods :

  • Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
  • Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
  • Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
  • Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
  • Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
  • Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
  • Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.
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