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!

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Recipe Summary

prep:
20 mins
cook:
22 mins
total:
42 mins
Servings:
6
Yield:
6 jars
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.

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  • 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.

Cook's Note:

These pies can be refrigerated for up to 2 days.

Nutrition Facts

509 calories; protein 8.7g 17% DV; carbohydrates 56.4g 18% DV; fat 29g 45% DV; cholesterol 216.5mg 72% DV; sodium 182.6mg 7% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2019
THIS WAS SO GOOD!!!! i will for sure make it again!! i added a pinch more lime zest, and it turned out perfect. baked the crust for 15 mins. try this recipe out! you won't regret it! Read More
(2)

Most helpful critical review

Rating: 2 stars
09/25/2017
Did not have any distinct taste as I had hoped for. Will not do again. Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/16/2019
THIS WAS SO GOOD!!!! i will for sure make it again!! i added a pinch more lime zest, and it turned out perfect. baked the crust for 15 mins. try this recipe out! you won't regret it! Read More
(2)
Rating: 5 stars
07/13/2020
This was absolutely delicious! I made mine in 6 ramekins and added fresh blueberries. Other than that I followed the recipe exactly. It was a huge hit! Thanks for sharing it. Read More
Rating: 5 stars
08/18/2016
These are devilishly delicious.. they are yummy and easy to make and in the jars its portable! Read More
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Rating: 5 stars
09/15/2019
Except to lick the spoon I haven't tried it yet but it tasted good. I made 24 so it was a long afternoon in the kitchen. The only substitution was a cup of sour cream instead of the 4th can of condensed cream. It took 2 pounds of key limes. Even with an electric juicer it was time consuming. They are cooling as we speak so whipped cream and raspberries will go on tomorrow. These are going to an end of summer birthday boat party and it is hot as blue blazes. My plan is to freeze them overnight then top and put in a cooler right before we leave. Wish me luck! Read More
Rating: 2 stars
09/25/2017
Did not have any distinct taste as I had hoped for. Will not do again. Read More
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