More 2 Photos

Key Lime and Raspberry Pies in Jars Recipe

Recipe by: Culinary Envy

"Key lime and raspberry pies in jars are pretty pastel portable pies in a jar. It is so refreshing; it will quickly become your spring and summertime favorite dessert!"

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook22 m
Ready In42 m

1Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
2Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
3Spoon 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.
4Bake 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.
5Reduce oven temperature to 350 degrees F (175 degrees C).
6Whisk 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.
7Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
8Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
9Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.