Key Lime Pie {In a Jar}
2012 May 18
Your eyes do not deceive you. That my friends is a jar full o’ pie. Actually there are three little jars full of pie in this picture. Funny story, there used to be four all lined up in front of the camera, but odd number are always better than even so I ate one jar and photographed the rest. (true confessions of a sometimes food blogger) Anyway, baking pie in mason jars is actually quite simple and makes for the perfect individual desserts. I am sure this sweet and tart pie with its buttery graham cracker crust and light as air meringue will be making many appearances at barbeques and parties this summer! After all, I need another excuse to make this recipe. It’s only one of my favorites.
For recipe
Key Lime Pie- adapted from Martha Stewart’s Pie’s & Tart’s
Makes 6
6-1/2 pint mason jars
1 can (14 ounces) can sweetened condensed milk
4 large eggs separated
3/4 cup freshly squeezed key-lime juice (about 20 key limes)
Graham Cracker Crust (see recipe below)
1/2 cup plus 1 Tablespoon granulated sugar
For the Crust
1 1/2 cups graham-cracker crumbs (12 graham crackers – pulverized in the food processor)
6 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar
3 tablespoons sugar
Pinch of salt
Directions:
1. Heat oven to 375 degrees. Butter or grease mason jars and arrange them in an 11×7 baking dish. *This makes moving them in & out of the oven much easier!
2. Combine graham-cracker crumbs, melted butter, and 3 tablespoons sugar in a medium bowl; mix well. Divide evenly among the prepared jars and press flat into the bottom. Bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled. *Be careful, jars will be very hot!
2. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks and Key lime juice. Pour into the cooled jars.
3. Return pies to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
2. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks and Key lime juice. Pour into the cooled jars.
3. Return pies to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
4. Beat granulated sugar and egg whites in the bowl of an electric mixer. Place bowl over (not in) a pan of simmering water, and stir until warm to the touch and sugar is dissolved. (this is quick) Attach the bowl to the stand of the mixer and beat on medium high until stiff peaks form and meringue is glossy, about 5 minutes.
5. Spoon meringue onto cooled pies. *At this point you can finish the pies with a garnish of lime zest or stick them back in the oven for about 5 minutes until golden brown on top. Serve pies immediately once at room temperature.
Freutcake Note: If you are taking these pies to a party and want to be able to close the jars (put lids on them) split the recipe among 8 jars rather than 6. All cooking times remain the same.
9 Responses
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They look so pretty and yummy!
Yum!
Im slightly obsessed with things in jars at the moment
That is pretty impressive. I’ve not had Key Lime Pie with meringue on top. Definitely a must try.
You might need to bake them just a little bit longer in that case.
oh my gosh this is almost to pretty to eat!
Wow!! YUM! Look at that meringue!
I want to make this for my boyfriend who has left for a deployment. Does this have to be refrigerated?
Yes! It should be refrigerated.