Key Lime Pie In Mason Jars Recipe

Key Lime Pie In Mason Jars

Ingredients

Crust
• 1 1/2 cup of graham cracker crumbs (approximately 1 full sleeve)
• 4 tablespoons + 4 teaspoons granulated sugar
• Pinch salt
• 6 tablespoons unsalted butter
Pie Filling
• 2 -14 oz. cans of sweetened condensed milk
• 1 teaspoon fresh lime zest
• 1 cup fresh key lime juice (I like to juice the key limes but you can use bottled key lime juice)
• 6 egg yolks
Toppings
• Whipped Cream
• Lime wedges for garnish
Other
• 8 half pint mason jars
• 8 canning lids and rings
• baking sheet

Instructions

1. Preheat oven to 350º
2. Set Jars on baking sheet
3. Place graham crackers in a food processor and pulse crackers until you get a nice crumbly mixture. Note: You can also use a ziploc bag to crush the crumbs with a rolling pin.
4. Add to a medium bowl with sugar and a pinch of salt. Blend with a fork until mixed well. Drizzle melt butter into the crumb and sugar mixture, stir with a fork until blended.
5. Spoon graham cracker crumb mixture into each of the jars, dividing the crumb mixture evenly between jars. Press very slightly into the bottom and up the sides. Remember not to make the crumbs too compact or the crust layer will not come out easily with a spoon.
6. Finely zest one of the limes
7. Add sweetened condensed milk, lime juice, egg yolks and lime zest to a medium bowl. Stir with a whisk until all ingredients are combined.
8. Divide the mixture evenly filling the mason jars.
9. Bake for 12 minutes, or until the filling no longer jiggles.
10. Let cool at room temperature for about 30 minutes. Cover the jars with the lids and the rings and refrigerate for two hours or until chilled.
11. When ready to serve, top with whipped cream and a lime slice.