Happy Pi Day!
(That's March 14th or 3.14 for you math fanatics.)
Pi Day has become a much anticipated holiday in our house ever since the kids figured out it included a blog post on Pie! They begged me for another round of last year's Vegan Peanut Butter Pie, but this year Pi Day also happens to correspond precisely with the Teacher Appreciation Dinner, so I decided to pull out all the stops and make Key Lime Pie in a Jar. Besides, I'm really ready for spring. And I love Key Lime Pie.
Some of you may remember my first experience with Key Limes when I made Key Lime Cake Pops. I squeezed approximately 10,000 itty bitty key limes to get enough juice. While spending an afternoon squeezing limes was really fun and all, this year I decided to go with the bottle.
Now I was a little confused when I read the bottle. Is this really Key Lime Juice? Or is it just regular limes that are grown in Key West? I decided to go with the Key Lime story.
Making the pies in a jar is really simple. First, make your graham cracker base. I doubled a normal recipe just because it's my favorite kind of crust ever. Divide the mixture into 12 1/2 pint canning jars. Place the jars on a Jelly roll pan and bake at 325 degrees for about 10 minutes.
After the crust cools, add the key lime filling. Once you see how easy this 4-ingredient filling is, you'll wonder why you don't make it more often.
I love the fresh bits of lime zest.
Bake for another 10 minutes.
Florida, here I come!
Key Lime Pie in a Jar
2 1/2 cups graham cracker crumbs
1/4 cup sugar
10 tablespoons butter
2 (14 oz) cans Sweetened Condensed Milk
2/3 cup Key Lime Juice
1/3 cup sour cream
2 teaspoons grated lime peel
Heat oven to 325 degrees. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Divide mixture into 12 1/2 pint canning jars. Press down mixture. Place jars on a Jelly Roll Pan and Bake for 10 minutes.
Whisk sweetened condensed milk, lime juice and sour cream in a large bowl until blended. Stir in lime peel. Divide filling into 12 jars. Bake 7 -10 minutes. Cool completely.
Refrigerate until ready to serve. Top with whipped cream and a lime wedge!
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