Key Lime and Raspberry Pies in Jars
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!
- Serves: 6 persons
- 12graham crackers
- 2tablespoons white sugar
- 6tablespoons unsalted butter, melted
- 6half pint canning jars
- 1(14 ounce) can sweetened condensed milk
- 4egg yolks
- ½cup fresh lime juice
- 1tablespoon grated lime zest, divided
- ½cup heavy whipping cream
- 1teaspoon white sugar
- 1cup fresh raspberries
Step 1Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
Step 2Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
Step 3Spoon 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.
Step 4Bake 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.
Step 5Reduce oven temperature to 350 degrees F (175 degrees C).
Step 6Whisk 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.
Step 7Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
Step 8Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
Step 9Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.