Key Lime Pie Jar Recipe
Make Key Lime Pie Jar Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with KEY LIME PIE JAR
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust Layer
Key Lime Filling
Whipped Cream Topping
Assembly & Jars
Method
Crust Layer
Make crumbs
Combine 1 cup graham cracker crumbs and 2 tablespoons granulated sugar in a medium bowl. If you prefer a finer texture, pulse the crackers in a food processor before measuring.
Add butter and zest
Melt 3 tablespoons unsalted butter. Pour melted butter over the crumbs along with 1 teaspoon lime zest (optional). Stir until the mixture resembles wet sand and holds together when pressed.
Portion into jars
Divide the crumb mixture evenly among six 4–6 oz jars, pressing the crumbs firmly into an even layer on the bottom (about 2–3 tablespoons per jar, depending on jar size). Chill in the refrigerator while preparing the filling to set the crust.
Key Lime Filling
Preheat (if baking)
This recipe can be done without baking. If you prefer a slightly cooked, silkier set, preheat the oven to 325°F (160°C) and line a small baking pan to hold jars in a water bath. For a no-bake method, skip oven steps and rely on chilling.
Mix filling
In a medium bowl, whisk together 14 oz sweetened condensed milk, 1 cup fresh key lime juice, 4 large egg yolks, 1 tablespoon lime zest, and a pinch of fine sea salt until smooth and glossy. Whisk vigorously for about 1–2 minutes to combine fully.
Optional cook (baked custard)
If baking: pour the filling into the prepared jars over the chilled crust, leaving 1/4 inch headspace. Place jars in a deep baking dish and fill the dish with hot water until it reaches halfway up the jars (a water bath). Bake at 325°F (160°C) for 12–18 minutes, or until the filling is just set (slight wobble in center). Remove jars from water bath and cool to room temperature, then refrigerate to fully chill and set (about 2 hours).
Whipped Cream Topping
Chill bowl and beaters
Place a mixing bowl and beaters in the refrigerator or freezer for 10–15 minutes so the cream whips up faster and more stable.
Whip cream
Pour 1 cup chilled heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed (or whisk vigorously) until medium-stiff peaks form, about 2–3 minutes. Do not overbeat—stop when peaks hold shape but are still glossy.
Pipe or spoon
Transfer whipped cream to a piping bag or spoon. When the filling is set and jars are chilled, pipe or spoon a generous dollop of whipped cream onto each jar, smoothing or piping a pretty rosette.
Garnish
Finish each jar with a sprinkle of extra lime zest or a thin lime slice/wedge on top for brightness.
Assembly & Serve
Final chill
After topping with whipped cream, chill jars for 10–15 minutes to let the topping settle. If you baked the filling, refrigerate for at least 2 hours before serving. For no-bake, ensure a 3–6 hour initial chill before topping; once topped, serve within 24–36 hours for best texture.
Serve
Serve chilled, with lids on for transport. These jars keep well in the refrigerator up to 3 days; the crust may soften slightly over time.
Notes
If using regular limes instead of key limes, the flavor will be slightly different but still tasty—adjust juice to taste (you may prefer 3/4 to 1 cup regular lime juice). For a firmer no-bake filling, you can fold 4 oz room-temperature cream cheese (softened) into the filling mixture before pouring; if you do, add 2–3 more minutes of whisking to fully incorporate.