Key lime pie is an American classic for a reason. The buttery graham cracker crust and sweet, tart, creamy filling can’t be beat! And like the original, these key lime mason jar pies are addictively delicious. Bonus – they also happen to be baked in the cutest vessel on earth. Double bonus – it’s a make-ahead dessert that’s (triple bonus?) so easy!
Key Lime Mason Jar Pies
Key lime pie is hands down my favorite dessert. It’s hard to resist the perfect combination of the graham cracker crust and the sweet, tart, smooth filling. Since mason jars are also hands down one of my favorite things, I thought combining the two seemed like the best idea in the world.
Key lime pie has been an American favorite since the 1800’s, when it’s said to have originated in Key West, Florida. The story is that Florida’s first millionaire, William Curry, had a cook who invented the pie. Curry brought sweetened condensed milk to the Keys shortly after it was invented (by Gail Borden). Since there was no refrigeration in Key West until the 1930’s, condensed milk was a life saver. Curry’s cook “Aunt Sally” is credited with creating this pie to use some of that coveted sweetened condensed milk her boss was selling. There are many versions of key lime pie, and people will argue about what is authentic or best, but Aunt Sally used a graham cracker crust and a whipped cream topping – and I wouldn’t dream of arguing! Those happen to be my favorites too.
Now, about those limes…. You’ll see that I’m using the more common Persian limes for my “key lime” filling. I don’t have the actual Florida key limes readily available, and honestly, because key limes are so small, even if I could get them, I don’t think I would. It would take a lot of time to squeeze those little guys. But, if you’re from Florida, or have easy access to key limes, knock yourself out!
Ingredients:
If you haven’t made key lime pie before, you’ll be surprised at how few ingredients you need to make this amazingly delicious dessert.
For the classic graham cracker crust you’ll need graham cracker crumbs, butter and sugar. I usually buy the graham cracker crumbs already crushed, but you can definitely crush up your own if you can’t find the pre-crushed kind, or just need to get some aggression out. The boxes of graham cracker crumbs are usually in the baking aisle, next to the pre-made graham cracker crusts.
For the key lime filling, there are only three ingredients, sweetened condensed milk, egg yolks and limes!
Let’s Make Some Pie:
You’ll start by making this super easy graham cracker crust. First mix the graham cracker crumbs, sugar and melted butter in a small mixing bowl, then divide the mixture evenly into four half pint (8 oz) mason jars.
Now grab a spoon and press the graham cracker mixture evenly into the bottom and up the sides of the jars. The pie crust is done!
Now for that delicious filling. To achieve the ultimate limey flavor in our key lime mason jar pies, we’ll use the limes in two ways. First you’ll zest the limes, then you’ll juice them. And let me emphasize that you need to zest the limes first! Because I know from experience that it’s no fun to try to zest a lime that you’ve already cut in half or juiced.
Next you’ll use your handy citrus squeezer to make half a cup of lime juice, about 4 large limes. To make the filling, add the lime juice to the sweetened condensed milk, egg yolks and beautiful lime zest. Whisk it all together and pour it evenly into the mason jars on top of the graham cracker crusts. To make it easier to pour the filling, I like to use a mixing bowl with a spout, or use a large measuring cup with a spout. These will help you avoid getting the filling on the sides of the glass mason jars.
Now you’ll put the mason jars on a baking sheet and carefully put the sheet in the oven.
In about 20 minutes your beautiful, but more importantly, delicious key lime mason jar pies will be out of the oven and perfectly set. You want the filling to be set, with no jiggle, but not so set that it’s cracked on top.
Cool them on a wire rack to room temperature, then put on the mason jar lids and store them in the fridge. You’ll want to cool them down at least a few hours, if not overnight. Actually, one of the great things about these little pies is that you can even make them a few days ahead of time!
Key Lime Pie Delight:
Now, these little jars of happiness are perfect just the way they are, but may I suggest some homemade whipped cream to top them off? Takes it to another level. If you’ve never made whipped cream before, you’ll be amazed at how easy it is. #WorthIt.
Seriously, these make me so happy.
Grab a spoon and dig in!
Even though these are seriously cute little key lime mason jar pies, they are surprisingly filling. You could easily split one with your best friend, or eat half now, put the lid back on and eat the rest later!
My favorite tools for this recipe:
- A citrus zester is a must. You want a zester that is easy to use and also takes just the flavorful zest, leaving the bitter white pith behind.
- A citrus squeezer to get all the delicious lime juice, and none of the seeds, while keeping your hands clean.
- I love a batter bowl to mix and pour the key lime filling. You’ll find yourself using this bowl all the time! OXO makes a good batter bowl too, it’s just not as cute.
- Of course the mason jars. You can use any 8 oz jars, but I like the wide mouth version because they are easier to eat out of. And I’m all about ease of eating when I’m scarfing down a key lime mason jar pie!
Disclaimer: any links to products in this post may be affiliate links. This means I would get a small commission if the product was purchased. I only link to products I like and use myself, or are similar to what I use. Thanks for your support!
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Key Lime Mason Jar Pies
Description
Key lime pie is an American classic for a reason. The buttery graham cracker crust and sweet, tart, creamy filling can’t be beat! Like the original, these key lime mason jar pies are addictively delicious. Bonus – they also happen to be baked in the cutest vessel on earth. Double bonus – it’s a make-ahead dessert that’s (triple bonus?) so easy!
Ingredients
Graham Cracker Crust:
- 1 cup of graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated white sugar
Key Lime Pie Mixture:
- 1 14 oz can of sweetened condensed milk
- 3 egg yolks
- 2 –3 teaspoons lime zest, minced
- 1/2 cup fresh lime juice (3–4 Persian limes, or lots of key limes)
- 1/4 teaspoon kosher salt, or a pinch of table salt
Instructions
- Preheat oven to 350 degrees.
- In a small mixing bowl, mix together the graham cracker crust ingredients (graham cracker crumbs, melted butter and sugar).
- Evenly divide the mixture into four half pint (8 oz) mason jars. Using the back of a spoon or your fingers, press the graham cracker crust down firmly so that it is an even thickness, and starts to come up the sides of the jars.
- In a batter bowl or large mixing bowl with a spout, whisk together the key lime pie ingredients (sweetened condensed milk, egg yolks, lime zest and juice, salt). Make sure it’s well blended and the yolks are completely incorporated.
- Carefully pour the mixture evenly into the four mason jars on top of the graham cracker crusts. Try not to drip the pie mixture onto the sides of the glass jar. Using a bowl or mixing cup with a spout makes this much easier.
- Place the mason jars on a baking sheet and carefully put in the oven.
- Bake for 20-25 minutes until set, but not so set that the top cracks. Let cool on a wire rack to room temperature. Put the mason jar lids on and put the pies in the refrigerator to cool completely, at least 2 hours, or overnight.
- To serve, make some homemade whipped cream (it’s easy!). Take the lid off of the mason jar, top with whipped cream (and a little lime zest if you want to get fancy) and dig in!
Notes
This recipe is easily doubled!
