Key Lime and Raspberry Pies in Jars

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

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 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

Place graham crackers and 2 tablespoons sugar in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add melted butter; pulse until combined.

Step 4

Press 2 tablespoons graham cracker crumbles into bottom of each jar; place jars on a large, rimmed baking sheet. Press remaining graham mixture into bottom of the prepared pie plate.

Step 5

Place baking sheet with jars and pie plate in the preheated oven; bake until graham cracker mixture is golden brown, 12 to 15 minutes. Cool on wire rack. Break up graham cracker crust in pie plate into crumbles or pieces; set aside.

Step 6

Whisk sweetened condensed milk and egg yolks together in a large bowl until smooth; whisk in 1 ½ teaspoons lime zest and lime juice until combined. Pour into cooled jars.

Step 7

Bake in the preheated oven 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 sugar in a bowl with an electric mixer until stiff peaks form.

Step 9

Divide raspberries, whipped cream, reserved graham cracker crust crumbles, and remaining 1 ½ teaspoons lime zest among jars.