Key Lime & Raspberry Pies in Jars are pretty pastel portable pies in a jar. It is tangy, sweet, creamy and refreshing. This easy dessert will quickly become your spring and summertime favorite!
Because Spring is in the air I wanted to make these lovely Key Lime & Raspberry Pies in Jars. It is just the most scrumptious dessert. It looks so pastel and pretty layered in the jar. I love that they sit in the refrigerator and call my name (note to self… please get out more).
Truth be told, I call this “Key Lime” Pie, but I actually use regular limes (Persian limes) that every grocery store carries. Key Limes are smaller, more aromatic and intense than the regular ole’ lime. Some say it tastes lemonier. I admit to taking a little poetic license with the name. However, after you taste it, I don’t think you’ll be too mad at me.
This darling confection has everything. It is tangy, sweet and creamy and has the most beautiful texture when you spoon into it. Add the buttery graham cracker crust, decadent fresh whipped cream and raspberries on top and it doesn’t get much better than this. It is also amazing how easy it is to put together. Guests will think you have gone to a lot of trouble, but it is just TOO simple. Plus, your family and friends will appreciate that everyone gets their own little helping. It is the perfect ending to about any meal. So please succumb to the call of these decadent little sirens called Key Lime & Raspberry Pies in Jars. Just give in to the urge of this creamy lime pie with the tart raspberries on top and just a pinch of sweet whipped goodness. You will be so glad you did!
- 12 graham crackers
- 2 tbsp. granulated sugar
- 6 tbsp. unsalted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh lime juice, from about 4 limes
- 1 tablespoon grated lime zest, divided
- ½ cup heavy cream
- 1 teaspoon sugar
- 1 cup fresh raspberries
- 6 wide mouth half pint canning jars
- Heat oven to 375° F. Line a small pie pan with parchment paper. This will be used for the extra graham cracker crumbs that garnish the top.
- In a food processor, pulse the graham crackers and sugar to form fine crumbs. Add the butter and pulse to combine.
- Spoon 2 tablespoons each into six half pint jars, gently pressing them into the bottom (do not pack down). Transfer the jars to a large rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan and transfer both pans to the oven. Bake until the crusts are golden brown, 12 to 15 minutes. Transfer to a wire rack to cool.
- Reduce oven temperature to 350° F.
- In a large bowl, whisk together the condensed milk and egg yolks. Add the lime juice and 1½ teaspoons lime zest (put the rest away to garnish each jar at the end) whisk to combine. Divide the lime mixture amongst the cooled jars and bake until just set, 10 to 12 minutes. Transfer to a wire rack and let cool. Refrigerate until ready to serve (or up to 2 days).
- Using an electric mixer, beat the heavy cream and sugar in a medium bowl until stiff peaks form.
- To assemble, take the jars out of the refrigerator and top with the raspberries, whip cream, remaining graham cracker crumbs and a little lime zest. Store in the refrigerator.