Key Lime And Raspberry Pies In Jars Food

KEY LIME AND RASPBERRY PIES IN JARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
• Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
• Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
• Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
• Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
• Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
• Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.

KEY LIME PIE IN A JAR

Steps:

• Preheat oven to 350 degrees Fahrenheit. Set jars onto a jelly roll pan or baking sheet.
• Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture; stir with a fork until blended.
• Spoon graham cracker crumb mixture into each of the four jars, dividing evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
• Zest one of the limes. Add sweetened condensed milk, lime juice, egg yolks, and lime zest to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly, filling into the jars.
• Bake for about 15 minutes, or until the filling no longer jiggles.
• Let cool at room temperature for about 30 minutes, then cover with lids and bands and refrigerate for at least two hours, until chilled.
• To serve, top with whipped cream, a lime slice, and tall parfait spoons.
• Keeps for up to three days in the refrigerator (add whipped cream and garnish right before serving).

NO-BAKE KEY LIME PIE JARS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the texture resembles wet sand. Set aside.
• In a medium bowl, beat the cream cheese, condensed milk, and 1 tablespoon heavy cream with an electric hand mixer until smooth and thick and the beaters leave a ribbon when lifted out of the bowl, 3-4 minutes. Using a flexible spatula, fold in the key lime juice and ½ teaspoon key lime zest until just combined.
• Place the jars on a baking sheet. Spoon 2 scant tablespoons of the crumb mixture into each jar. Reserve the remaining crumbs. Press down firmly on the crumbs in the jars to form a packed, even layer.
• Divide the filling evenly between the jars, about ¼ cup (25 G) per jar. Cover the jars with the lids and refrigerate for at least 1 hour, or up to overnight.
• In a medium bowl, whip the remaining ⅓ cup (80 ML) heavy cream and the powdered sugar with an electric hand mixer until soft peaks form.
• When ready to serve, top each jar with a dollop of whipped cream, the remaining cookie crumbs, and the remaining ½ teaspoon lime zest. Serve immediately.
• Enjoy!

KEY LIME PIE IN A JAR

Steps:

• Place 1/4 cup graham crackers in the bottom of each of four 8-ounce mason jars; shake to level. Transfer the key lime filling to a disposable piping bag fitted with a large star tip or a resealable plastic bag with the corner snipped. Pipe approximately 1/2 cup pie filling into each jar. Pipe or dollop 1/3 cup whipped cream on top of the pie filling in each jar. Sprinkle with the remaining graham cracker crumbs. Garnish each with a lime wheel. Serve immediately or chill until ready to serve.

PAPPADEAUX'S KEY LIME PIE WITH RASPBERRY SAUCE

Steps:

• Pie Crust: Mix all ingredients together in a bowl, add melted butter, blend well and press into a buttered pie pan.
• Place in a preheated, 350ºF oven for 7 to 10 minutes, when crust is slightly golden, remove from oven and cool.
• Pie: Beat cream cheese until light and fluffy,add sweetened condensed milk and beat mixture until completely blended.
• Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour.
• Stir, completely mixing flour into liquid, add lime zest, Roses Lime Juice and key lime juice.
• On low heat, or in a double boiler, whisk the egg mixture and stir constantly until mixture thickens.
• When egg and flour mixture is thickened, add cream cheese, whisking constantly taking care not to scorch the bottom of pan.
• Stir until pie filling starts to thicken and is completely mixed.
• When the filling is thick pour into the prepared pie shell and chill pie serveral hours before serving.
• Raspberry Sauce: Mix ingredients in sauce pan over medium high heat, until preserves reach boiling point.
• Simmer for 4 minutes, remove and pour through a fine strainer and chill.
• Drizzle over pie before serving.

KEY LIME AND RASPBERRY PIES IN JARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
• Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
• Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
• Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
• Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
• Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
• Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.