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Key Lime and Raspberry Pies in Jars

Rated as 3.5 out of 5 Stars
71

"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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Ingredients

42 m servings 509
Original recipe yields 6 servings (6 jars)

Directions

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

Footnotes

  • Cook's Note:
  • These pies can be refrigerated for up to 2 days.

Nutrition Facts


Per Serving: 509 calories; 29 56.4 8.7 216 183 Full nutrition

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Reviews

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Did not have any distinct taste as I had hoped for. Will not do again.

These are devilishly delicious.. they are yummy and easy to make and in the jars, its portable!