Jar: Key Lime Pie in a jar

By á-47

Use 4 - 8 oz. jars

Ingredients

• CRUST
• 1 cup graham cracker crumbs (18 crackers)
• 2 Tbsp. plus 2 tea. sugar
• pinch salt
• 3 Tbsp. butter, melted
• FILLING
• 1 can (14 oz) sweetened condensed milk
• 3 egg yolks
• 2 tea. grated Key Lime zest
• 1/2 cup fresh Key Lime juice
• GARNISH
• Whipped cream

Preparation

Step 1

Crust: preheat oven to 350 degrees. Mix graham cracker crumbs, sugar and salt. Stir in butter until blended. Divide crumb mixture amount 4 (8 oz) jars. Press very lightly into bottom and up side, but don't compact crumbs like you would a normal crust.

Filling: In bowl, whisk together condensed milk, yolks, and lime zest and juice until well combined. Evenly divide mixture among jars. Place jars on baking sheet. Bake 15 minutes or until filling no longer jiggles. Cool t room temperature for about 30 minutes, then cover with lids and rings and refrigerate for at least 2 hours or until cooled. The jars will keep for up to 3 days in refrigerator.

Garnish with whipped cream.