Key Lime Pie In A Jar Recipes

Steps:

• Preheat oven to 350 degrees Fahrenheit. Set jars onto a jelly roll pan or baking sheet.
• Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture; stir with a fork until blended.
• Spoon graham cracker crumb mixture into each of the four jars, dividing evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
• Zest one of the limes. Add sweetened condensed milk, lime juice, egg yolks, and lime zest to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly, filling into the jars.
• Bake for about 15 minutes, or until the filling no longer jiggles.
• Let cool at room temperature for about 30 minutes, then cover with lids and bands and refrigerate for at least two hours, until chilled.
• To serve, top with whipped cream, a lime slice, and tall parfait spoons.
• Keeps for up to three days in the refrigerator (add whipped cream and garnish right before serving).

Steps:

• Place 1/4 cup graham crackers in the bottom of each of four 8-ounce mason jars; shake to level. Transfer the key lime filling to a disposable piping bag fitted with a large star tip or a resealable plastic bag with the corner snipped. Pipe approximately 1/2 cup pie filling into each jar. Pipe or dollop 1/3 cup whipped cream on top of the pie filling in each jar. Sprinkle with the remaining graham cracker crumbs. Garnish each with a lime wheel. Serve immediately or chill until ready to serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
• Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
• Spoon 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.
• Bake 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.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk 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.
• Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
• Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
• Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.

Steps:

• In a small bowl, mix together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the texture resembles wet sand. Set aside.
• In a medium bowl, beat the cream cheese, condensed milk, and 1 tablespoon heavy cream with an electric hand mixer until smooth and thick and the beaters leave a ribbon when lifted out of the bowl, 3-4 minutes. Using a flexible spatula, fold in the key lime juice and ½ teaspoon key lime zest until just combined.
• Place the jars on a baking sheet. Spoon 2 scant tablespoons of the crumb mixture into each jar. Reserve the remaining crumbs. Press down firmly on the crumbs in the jars to form a packed, even layer.
• Divide the filling evenly between the jars, about ¼ cup (25 G) per jar. Cover the jars with the lids and refrigerate for at least 1 hour, or up to overnight.
• In a medium bowl, whip the remaining ⅓ cup (80 ML) heavy cream and the powdered sugar with an electric hand mixer until soft peaks form.
• When ready to serve, top each jar with a dollop of whipped cream, the remaining cookie crumbs, and the remaining ½ teaspoon lime zest. Serve immediately.
• Enjoy!

Steps:

• Make the preferred pie crust recipe.
• Roll out the dough on a floured surface. Using the ring from the jar lid, cut 8 circles from the dough, the circles will be the tops of your pies. Line each 1/2-pint glass, oven-safe jar with the remaining dough. Working with the dough as little as possible, make sure that the dough is pressed tightly against the entire surface area of the jar with the exception of 1/2-inch at the top.
• Once each jar is lined with pie dough, fill with 1/2 cup preferred pie filling.
• Top each pie with the pie dough circles or create a lattice pattern or crumb topping to go on top. Make sure you vent the top of the crust by creating a slit so that steam can escape. Using your fingers, or a fork, press the 2 pieces of dough together.
• Brush each pie crust with melted butter and sprinkle with sugar. Seal each jar with metal lid and place in the freezer for up to 3 weeks.
• If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If baking pies that have been frozen, bring them to room temperature before placing in the oven

Steps:

• The first thing you want to do is crush up your graham crackers and mix them with 2 tbsp of butter. There are tons of ways to do this but I like putting my graham crackers in a large ziplock bag and crushing with my hands, then pouring into a bowl to mix with the butter. Once you have done that set it aside. For the pie filling combine your cream cheese, condensed milk, Greek yogurt and key lime juice in a stand mixer and mix on medium speed for about 5 minutes. If you don't have a stand mixer, whip vigorously with a whisk until you have a smooth, creamy texture. If you find your filling isn't as green as you like add in a drop or two of green gel coloring. Once mixed, pop it into the fridge for about 10 minutes while you get your jars ready. Now pour about 1/3 cup of crushed graham crackers into the bottom of your jar and lightly pack them down. You don't want it to be too hard, so make sure it is just enough to stay in place. After that take your filling mixture out of the fridge and pour about 2/3 cup into your jar and sprinkle on some more graham crackers. Now top it with some whipped topping and a slice of lime and serve! Don't want to eat it now? Screw on the top and keep in chilled in the fridge until you are ready!

Steps:

• In a large mixing bowl, add ½ a cup of graham crackers, 2 tbsp sugar, a pinch of salt and 2 tbsp unsalted butter. Mix until you get the desired consistency.
• In an another bowl add 4 oz cream cheese, ½ cup condensed milk and 1 tbsp of heavy milk. Whip thoroughly.
• Sprinkle 3 tbsps of key lime juice and ½ tsp of key lime zest and mix well.
• Next, divide your graham cracker equally into 4 jars. Pat this down.
• Make the layer smooth by pressing softy with your finger.
• Layer this with your cream cheese mix and tightly close the jars.
• Refrigerate for one hour.
• In another bowl, whip ½ cup of heavy cream and 2 tbsp powdered sugar.
• Top off your jar with the remaining whipped cream and sugar mix.
• Finally, drizzle crushed graham crackers and key lime zest on the top.
• Serve cold. Enjoy!