Name: Key lime pie in a jar
Prep time: 20 min
Total time: 20 min
Ingredients: 1 cup graham cracker crumbs; 4 tablespoons unsalted butter (melted); 3 tablespoons sugar; 3/4 cup heavy whipping cream; 1 teaspoon vanilla extract; 1 (14 ounce) can sweetened condensed milk; 1 (8 ounce) package cream cheese (softened); 3/4 cup key lime juice; 12 mini mason jars; Freshly whipped cream and halved lime slices for garnish

Directions

Stir the crumbs, melted butter, and sugar together. Pack a heaping 1 tablespoon firmly into the bottom of each jar, then chill for at least 10 minutes.
Using the whisk attachment, whip the cream with the vanilla until stiff, then move it to a separate bowl.
Switch to the paddle and beat the cream cheese on medium until smooth. Add the condensed milk a little at a time, beating until smooth, then mix in the whipped cream.
Turn the mixer to low-medium and pour in the key lime juice slowly, beating until the filling is smooth and creamy.
Pipe the filling over each crust until the jars are a little more than three-quarters full.
Refrigerate for at least 2 hours, until firm.
Right before serving, top with whipped cream and a half slice of lime.

Notes

Refrigerate. Fridge time: at least 2 hours to set; keeps refrigerated up to three days. Prep 20 min, total 2 hours. No-bake.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 12 servings; graham cracker crumbs counted as graham crackers, heavy whipping cream counted as heavy cream. Brands and portions vary, so use it only as an approximation.

Key Lime Pie in a Jar