Key Lime Pie Jars – tangy, creamy, and perfect for a refreshing spring dessert!
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the filling:
1 (14 oz) can sweetened condensed milk
½ cup sour cream
½ cup freshly squeezed key lime juice (or regular lime juice)
1 tablespoon lime zest
A few drops of green gel food coloring (optional)
For topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Thin lime slices or curls for garnish
Instructions:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Spoon 2–3 tablespoons of the crumb mixture into the bottom of each jar and press it down gently to form the crust. Set aside.
Preheat oven to 350°F (175°C).
In a large bowl, whisk together sweetened condensed milk, sour cream, key lime juice, and lime zest until smooth. Add a touch of green food coloring if desired for extra vibrancy.
Divide the filling evenly among the jars, spooning it gently over the crust.
Place the jars in a baking dish and add about 1 inch of hot water around them to create a water bath. Bake for 12–15 minutes, just until the centers are set but slightly jiggly.
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
Meanwhile, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Once the jars are fully chilled, top with piped whipped cream swirls.
Garnish with a twist of lime or a thin lime wheel on each jar.