Key Lime Pie in a Jar
Seasoned celiacs can serve almost anything in individual portions to reduce the risk of cross contact at family dinners, picnics, school or work events and just about anywhere you eat. That's why you should make this easy version of Key Lime Pie in a jar.
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Servings: 8 jars
Ingredients
CRUMB CRUST
- 1¼ cups gluten free graham style cracker crumbs (I used Kinnickinick)
- ¼ cup butter, melted
- 2 tablespoon sugar
FILLING
- 1 cup lime juice from 30 key limes or 8-10 regular limes (Persian)
- 2 tablespoon cornstarch
- 1 can sweetened condensed milk (300ml)
- grated lime zest from 6 key limes or 1 regular lime
- 2 tablespoon whipping cream
- 2 eggs
WHIPPED CREAM TOPPING
- 1¾ cups whipping cream
- ¼ cup icing sugar
- grated lime zest
Instructions
CRUMB CRUST
- In a bowl combine graham crumbs, sugar and melted butter.
- Divide crumb mixture among eight ½ cup size Mason jars.
LIME FILLING
- In a medium saucepan whisk together lime juice and cornstarch.
- Add sweetened condensed milk, lime zest, whipping cream and eggs.
- Place over medium-low heat and whisk to combine. Bring to a boil carefully stirring so it does not burn around the edges. By the time it comes to a boil it should be nice and thick. Makes about 2 cups.
- Pour filling over crumb crust in Mason jars. Refrigerate at least 2 hours or overnight.
WHIPPED CREAM TOPPING
- In a small bowl beat whipping cream to soft peaks.
- Add icing sugar and lime zest and beat to stiff peaks.
- Divide lime filling among Mason jars. Top with a key lime slice if desired.
Notes
Makes 8 ½-cup jars of pie using a heaping tablespoon of crumbs in each jar, ¼ cup filling and a generous portion of whipped cream on top.
I had a little whipped cream leftover but you probably know someone who wants double on their dessert or will happily pile it on their pancakes in the morning.