Gluten Free Key Lime Pie in a Jar

A small Mason jar filled with Key Lime Pie.

Seasoned celiacs love anything served in individual portions. No one else needs to know that you're doing it to avoid cross contact.

Course Dessert

Cuisine American

Keyword gluten free key lime pie, key lime pie in a jar

Prep Time 30

Refrigerate 2

Total Time 2 30

Servings jars

Calories 641kcal

Author Cinde Little

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 8 ½-cup size Mason jars.

LIME FILLING (makes 2 cups)

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.
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.
Top each jar with sweetened whipped cream and garnish with a slice of lime.

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.

Nutrition