🍋 Key Lime Pie in a Jar 🍋
Ingredients
For the crust:
1 cup finely crushed graham crackers (about 8–10 sheets)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the filling:
1 can (14 ounces) sweetened condensed milk
1/2 cup freshly squeezed key lime juice (or regular lime juice if key limes aren’t available)
2 teaspoons lime zest (optional, for extra flavor)
1 teaspoon pure vanilla extract
For the whipped cream topping:
1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
Optional garnishes:
Additional lime zest
Small graham cracker crumbs
Instructions
Prepare the crust:
In a small bowl, mix together the crushed graham crackers, granulated sugar, and melted butter until the mixture resembles wet sand.
Divide the crust mixture evenly among four small jars or glasses (about 1–1.5 tablespoons per jar). Press the mixture firmly into the bottom of each jar using the back of a spoon or your fingers to create an even layer. Set aside.
Make the filling:
3. In a medium mixing bowl, whisk together the sweetened condensed milk, lime juice, lime zest (if using), and vanilla extract until fully combined and smooth. The mixture will thicken slightly as you stir.
4. Divide the filling evenly among the jars, pouring it over the crust layer in each jar. Gently tap the jars on the counter to remove any air bubbles.
Chill the jars:
5. Place the jars in the refrigerator for at least 30 minutes to allow the filling to set.
Prepare the whipped cream topping:
6. In a large mixing bowl, use an electric mixer to whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Be careful not to overmix.
7. Spoon or pipe the whipped cream onto the top of each jar, creating a generous dollop to finish the dessert.
Garnish and serve:
8. Sprinkle a pinch of lime zest or a few graham cracker crumbs over the whipped cream for a decorative touch. Serve chilled and enjoy the burst of citrusy goodness!