Key Lime and Raspberry Pies in Jars

Ingredients

• graham crackers
• tablespoon swhite sugar
• tablespoon sunsalted butter, melted
• (half-pint) can ning jars
• (14 ounce) can sweetened condensed milk
• egg yolks
• tablespoon grated lime zest, divided
• 1/2 cup fresh lime juice
• 1/2 cup heavy cream
• teaspoon white sugar
• cup fresh raspberries

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Line a small pie plate with parchment paper.
2. Place graham crackers and 2 tablespoons sugar in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add melted butter; pulse until combined.
3. Press 2 tablespoons graham cracker crumbles into bottom of each jar; place jars on a large, rimmed baking sheet. Press remaining graham mixture into bottom of the prepared pie plate.
4. Place baking sheet with jars and pie plate in the preheated oven; bake until graham cracker mixture is golden brown, 12 to 15 minutes. Cool on wire rack. Break up graham cracker crust in pie plate into crumbles or pieces; set aside.
5. Reduce the oven temperature to 350 degrees F (175 degrees C).
6. Whisk sweetened condensed milk and egg yolks together in a large bowl until smooth; whisk in 1 ½ teaspoons lime zest and lime juice until combined. Pour into cooled jars.
7. Bake in the preheated oven until lime mixture has just set, 10 to 12 minutes. Cool on a wire rack, then chill in the refrigerator.
8. Beat heavy cream and 1 teaspoon sugar in a bowl with an electric mixer until stiff peaks form.
9. Divide raspberries, whipped cream, reserved graham cracker crust crumbles, and remaining 1 ½ teaspoons lime zest among jars.

Tips

You can refrigerate these pies for up to two days.