Desserts prepared in jars are such fun to eat. Desserts in jars are individual (obvious!), easy portion control, highly versatile, and portable. These desserts are yummier to eat than when served off of a plate. You can pretty much make anything in a jar. Our first experiment was cheesecake that turned out exceedingly well, and last night Craig made key lime pies (KLP) in jars.
These have all the elements we love about KLP. The generous dollop of whipped cream mellows the dense, zesty lime filling – sour enough to make your mouth **slightly** pucker – and then your spoon hits the crumbly, buttery graham cracker layer. An addictive combination of sweet and tart. While KLP has a fresh, summery taste, it tends to be quite rich. This is the perfect amount to satisfy any sweet tooth without completely blowing your diet.
And two pieces of KLP trivia: KLP, which originated in Key West, uses sweetened condensed milk because fresh milk was unavailable in the Florida Keys until the 1930s when U.S Highway 1, also known as the Overseas Highway, was build and tank trunks carrying ice could get milk to the region. And, in 2006, KLP became the official pie of Florida.
Key Lime Pie in a Jar
1 cup low fat graham cracker crumbs (about 6 – 7 whole crackers)
Scant 3 tablespoons sugar
Pinch of salt
3 tablespoons butter, melted
1-14 ounce can fat free unsweetened condensed milk
2 teaspoons lime zest
1/2 cup Key Lime juice (fresh or bottled is fine – Nelly & Joe’s Famous Key West Lime Juice is recommended – but do not use regular grocery store limes)
3 egg yolks
Fresh whipped cream (unsweetened)
Preheat oven to 350.
Process graham crackers in the food processor until crumbly. Transfer to a medium bowl and add sugar and salt. Stir well to combine. Add melted butter and blend completely.
Spoon crust mixture evenly between four half-pint (8-ounce) Mason jars, about 1/4 cup per jar. Press down slightly on the bottom and up the sides of the jar, but don’t compact the crumbs too tightly.
Place lime zest, Key Lime juice, and yolks in a medium bowl. Using a whisk, stir until thoroughly mixed.
Evenly divide the mixture between the jars. Bake for about 15 minutes or until the filling is set (when touched, it is firm).
Cool at room temperature and then cover with the jar bands and flaps and refrigerate at least two hours, up to three days.
To serve, top with fresh whipped cream and garnish with a lime wedge.
Print recipe here.
Print recipe here.