No Bake Mini Key Lime Pie In A Jar 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!

Steps:

• Preheat the oven to 325°F (170°C).
• Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
• Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
• Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
• Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
• Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
• Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
• Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
• Top the mini pies with whipped cream.
• Enjoy!

Steps:

• In a large mixing bowl, add ½ a cup of graham crackers, 2 tbsp sugar, a pinch of salt and 2 tbsp unsalted butter. Mix until you get the desired consistency.
• In an another bowl add 4 oz cream cheese, ½ cup condensed milk and 1 tbsp of heavy milk. Whip thoroughly.
• Sprinkle 3 tbsps of key lime juice and ½ tsp of key lime zest and mix well.
• Next, divide your graham cracker equally into 4 jars. Pat this down.
• Make the layer smooth by pressing softy with your finger.
• Layer this with your cream cheese mix and tightly close the jars.
• Refrigerate for one hour.
• In another bowl, whip ½ cup of heavy cream and 2 tbsp powdered sugar.
• Top off your jar with the remaining whipped cream and sugar mix.
• Finally, drizzle crushed graham crackers and key lime zest on the top.
• Serve cold. Enjoy!

Steps:

• Preheat the oven to 350°F (180°C).
• Make the graham cracker crust: In a medium bowl, mix together the graham cracker crumbs, sugar, salt, and butter until well combined. Press the mixture evenly against the bottom and sides of an 8-inch pie dish.
• Bake the crust until it begins to turn golden brown, about 8 minutes. Remove from the oven and let cool completely.
• Make the Key lime filing: In a large bowl, mix together the egg yolks, sweetened condensed milk, lime zest, and lime juice with an electric hand mixer on medium-high speed until smooth and frothy, about 2 minutes.
• Pour the filling into the cooled pie crust.
• Bake the pie until the filling is mostly set with a gentle wiggle in the center, about 20 minutes. Do not let the filling brown. Let the pie cool at room temperature for at least 30 minutes, then transfer to the refrigerator and chill until ready to serve.
• Make the topping: In a medium bowl, use a whisk or electric hand mixer to whip the heavy cream and powdered sugar until stiff peaks form.
• Top the chilled pie with the whipped cream and Key lime zest and slices.
• Enjoy!

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).

Steps:

• Line a 12-cup muffin tin with paper liners.
• Combine 1 cup plus 2 tablespoons graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir well until consistency is like slightly wet sand. Press mixture into the prepared muffin cups and refrigerate for 15 minutes.
• Whisk condensed milk, whipped topping, limeade concentrate, and lime zest in a medium bowl until smooth, thick, and creamy. Fill each muffin cup to the top with lime mixture, reserving any extra for another use. Freeze at least 2 hours or until ready to serve.
• Garnish with lime slices.