Jam Jar Key Lime Pies
- 1 cup graham cracker, crushed well
- 1 and ½ tablespoons sugar (vanilla sugar is a great option)
- 3 tablespoons butter, melted
- pinch salt
- 2 whole eggs + 3 egg yolks
- ½ cup sugar
- ⅓ cup milk (whole is best)
- ¼ plus 2 tablespoons key lime juice (bottled key lime or regular lime juice will work)
- pinch salt
- 6 tablespoons butter, unsalted & split into tablespoons and softened
- ½ teaspoon lime zest
- 1 cup heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla bean paste or extract
- Mix graham crackers, sugar and melted butter to for crust mixture.
- Divide among 4 jars in base, lightly. Press slightly to stick it together, but not too hard or it will be tough to get out after cooked.
- Set jars aside while making filling.
- In double-boiler, heat water to strong simmer. (Or a pan with a non-reactive bowl on top)
- In top level (or larger bowl), mix together whole eggs, egg yolks, sugar, milk, lime juice, salt well.
- Place on top of simmer and cook for 3-4 minutes, whisking often.
- Slowly add the tablespoons of softened butter one at a time, whisking each well to incorporate.
- Continue to cook, stirring constantly. A silicone spatula helps scrap the bowl bottom while mixing.
- Mix in lime zest after last of the butter.
- Cook for about 10 minutes, until the curd is thick enough to hold a scraped line through.
- Let cool to room temp. I usually strain the mixture to prevent lumps.
- When cool, divide filling between the 4 jars on top of the crusts already divided.
- Heat oven to 350 F.
- Cook until firm, about 30 minutes. It should jiggle but be firm around edges.
- Remove and cool completely. Refrigerate closed jars until ready to serve.
- Mix whipped cream ingredients and whip until stiff in mixer with whisk.
- Top pies in jars and serve with lime wedge.
- Enjoy! More on SouthernFATTY.com
Recipe by Southern FATTY at https://www.southernfatty.com/jam-jar-key-lime-pies/
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