Key Lime Pie in a Jar



For the Crust

For the Filling

For the Topping


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place graham crackers in a ziploc bag and smash until the crackers become fine crumbs.
  3. Add crumbs, sugar and pinch of salt to a medium bowl and stir to combine.
  4. Drizzle melted butter into the crumb mixture and stir with a fork until blended.
  5. 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.
  6. Add lime zest, lime juice and sweetened condensed milk to a bowl and stir to combine.
  7. Divide the mixture evenly in each jar.
  8. Bake on a baking sheet for 10 minutes.
  9. 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.
  10. 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.

Recipe by REGAN BARONI at