Key lime and raspberry pies in jars are pretty pastel portable pies in a jar. It is so refreshing; it will quickly become your spring and summertime favorite dessert!
Ingredients
- graham crackers: 12 piece
- white sugar: 2 Tbsp
- unsalted butter: 6 Tbsp (melted)
- half pint canning jars: 6 piece
- sweetened condensed milk: 1 can (14 ounce can)
- egg yolks: 4 piece
- lime juice: 0.5 cup (fresh)
- lime zest: 1 Tbsp (divided, grated)
- heavy whipping cream: 0.5 cup
- white sugar: 1 tsp
- raspberries: 1 cup (fresh)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
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Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
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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.
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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.
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Reduce oven temperature to 350 degrees F (175 degrees C).
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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.
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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.
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Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
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Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.
