February is a tough month in the Midwest. Although we’ve had a pretty mild winter, it’s chilly and gray and I’m over it. To ease the winter blues, I decided to start playing with brighter flavors that make me think I’m someplace warm. This Key Lime Pie in a Jar is a fun way to start.
Pie In A Jar
I’m love the trend of putting food in a mason jar. It’s great for transport and for monitoring your portion size. I’ve seen salads and soups done this way, but I wanted to do something different and made a pie.
The recipe is super easy to throw together. The only hard part is waiting for it to chill in the fridge before you eat it. So, if you can handle the wait, it’s definitely worth it.
What recipes ease your winter blues?
KEY LIME PIE IN A JAR
For the Crust
- Graham cracker crumbs (about 18 crackers)
- 2 tablespoons sugar
- Pinch of salt
- 3 tablespoons unsalted butter, melted (a little less than half a stick)
For the Filling
- 1 14oz can sweetened condensed milk
- 2 teaspoons lime zest
- 1/2 cup fresh lime juice (about 5 limes)
For the Topping
- Whipped cream Lime zest for garnish
- Graham cracker crumbs for garnish
- 4 - 8 ounce mason jars
- Preheat oven to 350 degrees Fahrenheit.
- Place graham crackers in a ziploc bag and smash until the crackers become fine crumbs.
- Add crumbs, sugar and pinch of salt to a medium bowl and stir to combine.
- Drizzle melted butter into the crumb mixture and stir with a fork until blended.
- Spoon portions of the graham cracker crumb mixture evenly into 4 - 8 ounce mason jars. Don’t press the crumbs down too hard or they will be hard to scoop up with the spoon.
- Add lime zest, lime juice and sweetened condensed milk to a bowl and stir to combine.
- Divide the mixture evenly in each jar.
- Bake on a baking sheet for 10 minutes.
- Let cool at room temperature for about 30 minutes, then cover with lids and place in fridge for at least 3 hours, until fully chilled.
- To serve, top with whipped cream, extra lime zest and graham cracker crumbs.
Roll the limes on a hard surface before juicing to help loosen the juices.
Did you make this recipe?
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All Images © Regan Baroni 2016.