MEMORIES FROM JANUARY 2017: My Key Lime Pie’s in Baby Mason Jars

Nothing says South Florida more than Key Lime Pie. This is a heavenly dessert that is zesty, sweet, tar and yummy. So I jumped into the Mason Jar Dessert train and although I have made Flan in a jar before, I wasn’t sure how this one will turn out.

Update: It turned out great! When you eat one, you will experience a hodge-podge of flavors in each and every bite. So, dig in there and spoon out a bit of everything; crust, custard, whipped cream and cinnamon crust, yeah, exactly, run to the kitchen and make one.

Bonus: You can control portions by eating just what’s in the jar, plus is adorable to serve them to your guests. Try them soon!
 
Approximate Prep and Cooking Time: 25 to 30 Minutes
Approximate Cost: $7.97 or $1.99 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4- small Mason Jars
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Ingredients
 
A. The Crust ($4.19)
1 cup graham cracker crumbs (.70)
2 tablespoons granulated sugar (.15)
3 tablespoons unsalted butter, melted (.66)
4 half-pints (8-oz.) mason jars and a baking mold to hold these jars ($2.68)
 
B. The Key Lime Pie Filling ($2.98)
3 egg yolks (save the egg whites for cholesterol free scrambled eggs the next day) (.48)
1 – 14-ounce can of sweetened fat free condensed milk ($1.50)
1/2 cup fresh lime juice (some are not juicy but otherwise you need about 4-5 limes) ($1.00)
2 teaspoons lime zest (0)
 
C. The Topping (.80)
4 tbsp. whipped cream (.50)
4 tsp. Cinnamon to sprinkle over (.15)
4 Lime wedges for garnish (.15)
  
Directions

1. Preheat oven to 350 degrees. Set jars onto a baking mold. Set aside.
2. Place graham crackers and sugar in a food processor to get them crumbled, then add the melted butter and process for few more seconds.
3. Divide the graham cracker crumb mixture into each of the jars by using a spoon, press just slightly into the bottom and sides, so that the crumbs are not compacted and you can eat it easily with a spoon.
4. In a medium size bowl, add the condensed milk, lime juice, egg yolks, and lime zest. Whisk until all ingredients are combined. Divide the filling mixture into the 4 jars.
5. Bake for about 15 minutes, or until the filling no longer wiggles.
6. Let cool at room temperature completely. Cover with lids and refrigerate for at least two hours before serving it.
7. To serve, top with whipped cream, a lime wedge or slice, and sprinkle with ground cinnamon.
8. You can make them to be served the same day or you can make them 2 days before and keep them in the fridge until time to serve them. Just remember to garnish with the whipped cream, cinnamon and lime wedge just before serving.