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I love Key lime pie, I don’t know what it is, but when spring comes around I get a craving for the sweet and sour lime treat. Sometimes I don’t want to make a whole pie, so small canning jars make the perfect serving size that allows you to splurge but not go crazy. This recipe is one of my favorites, and is great for freezing too.
What you need:
For the crust:
3/4 cups graham cracker crumbs (5 crackers)
1/8 cup sugar
4 tablespoons unsalted butter (melted)
For the filling:
6 extra-large egg yolks (at room temperature)
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup lime juice
For the topping:
1 cup cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges (optional)
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into 4oz canning jars making them about 1/2″ thick. Bake for 10 minutes at 350 degrees. Allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed in a electric mixer for 5 minutes, until nice and thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Spoon into canning jars until it reaches 3/4 inch from the top.
For the topping beat the heavy cream on high speed in an electric mixer until soft peaks form, add the sugar and vanilla and beat until firm. Spoon on whip topping and use back of spoon to smooth, with paper towel clean off excess filling from jar. If you like you can add a slice of lime for garnish.
Add jar tops and freeze or chill for several hours or overnight. Makes 12 4oz jars. Enjoy!