key lime pie in a jar

“I would go to a wedding just for this!” exclaimed my daughter, after inhaling her very own Key Lime Pie-in-a-Jar. That’s how good it is.

If the way to a wedding guest’s heart is through her stomach –  this Key Lime Pie-in-a-Jar will get you there fast! Already have your wedding desserts figured out? Serve these at your wedding shower! You can make them up to three days ahead of time; simply cover with a lid and pop them into the fridge.

This recipe was first discovered over at Kitchen Treaty.

diy key lime pie

Ingredients: (Makes four servings.)

Crust

  • 1 cup of graham cracker crumbs (approximately 14 graham crackers)
  • 2 tablespoons + 2 teaspoons granulated sugar
  • pinch salt
  • 3 tablespoons unsalted butter, melted (we used salted butter, and omitted the pinch of salt)

Key Lime Pie Filling

  • One 14 ounce can sweetened condensed milk (We had a 300 ml can on hand, and that worked just fine!)
  • 2 teaspoons lime zest
  • 1/2 cup fresh lime juice (you can use key limes or Persian limes; we used the latter)
  • three egg yolks

Topping

  • Whipping Cream
  • Lime wedges for garnish
  • Lime zest

You will also need:

  • Four half pint (8-ounce) mason jars (we used wide mouthed mason jars)
  • Four canning lids and rings

key lime pie

Preheat over to 350 degrees Fahrenheit. Set mason jars on baking sheet.

Place graham crackers into a Ziploc back; use a rolling pin to crush them.

key lime pie in a jar recipe

Place crumbs into a medium bowl, along with sugar and salt.

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Blend with a fork. Add melted butter into mixture, and stir with a fork.

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Spoon graham cracker mixture into four mason jars, distributing evenly.

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Press mixture lightly into the bottom of the mason jars. Don’t press too hard, or it will be difficult to spoon crust from the jar.

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Zest your lime.

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Add the lime zest to a medium bowl, along with sweetened condensed milk.

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Add lime juice to mixture.

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Add egg yolks.

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Use a whisk to blend well.

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Using a ladle, carefully scoop mixture into each mason jar.

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This is how they will look.

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Bake for 15 minutes, or until the filling no longer jiggles. Remove from oven, and let stand for 15 minutes at room temperature.

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Place a lid on each dessert and let cool in the fridge for two hours. (This is the hard part!!:))

key lime pie jar

Remove from fridge and add whipping cream just before serving.

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To garnish, add a lime wedge and some lime zest.

They taste even more scrumptious than they look!

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