Key Lime and Raspberry Pies in Jars

This quick and easy Key lime and raspberry pies in jars recipe is made with Key lime that’s topped with fresh raspberries for a perfect portable dessert.

• Preparation Time: 20 mins
• Cooking Time: 22 mins
• Total Time: 42 mins
• Calories: 509 Calories

Ingredients

• 2 tablespoons white sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon white sugar
• 4 egg yolks
• 1 cup fresh raspberries
• 6 tablespoons unsalted butter, melted
• 12 graham crackers
• 6 half pint canning jars
• 1 tablespoon grated lime zest, divided
• 0.5 cup heavy whipping cream
• 0.5 cup fresh lime juice

Recipe Instructions

Step 1

Reduce the oven temperature to 350 degrees F (175 degrees C).

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Line a small pie plate with parchment paper.

Step 3

Pulse graham crackers and 2 tablespoons white sugar in bowl of a food processor until fine crumbs form. Add melted butter; pulse until combined.

Step 4

Spoon 2 tablespoons of graham cracker crumbles into each of the 6 half-pint jars; press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press remaining graham mixture into the bottom of the prepared pie plate.

Step 5

Place jars in pie plate in the preheated oven; bake until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven; cool on wire rack.

Step 6

Whisk condensed milk and egg yolks together in a large bowl until smooth. Add lime juice and 1 1/2 teaspoons lime zest; whisk until combined. Pour lime mixture into cooled jars.

Step 7

Bake until lime mixture has just set, 10 to 12 minutes. Cool on a wire rack, then chill in the refrigerator.

Step 8

Beat heavy cream and 1 teaspoon white sugar in a bowl with electric mixer until whipped cream forms stiff peaks.

Step 9

Add fresh raspberries, whipped cream, remaining graham cracker crust, and lime zest over jars.