Key lime pie has been one of my favorite desserts for as long as I can remember. When in Florida, my parents keep one in their fridge at all times, so I grew up grabbing a quick bite of it late at night. I especially love it when it starts to get warmer out, as there’s nothing quite like the tart taste — it’s beyond refreshing.
When I first decided I was going to make a key lime pie for the blog, I literally had NO idea how to do it. But, figured this mason jar version would be the perfect way to create a simple dish you can make all spring and summer long. It took all of about 25 minutes to make, and would be perfect to bring to an outdoor party or a spring picnic in the park. The key to this recipe is figuring out how tart you want your pie to be. I’d suggest slowly adding the key lime juice, so that you don’t overdo it.
- 1 package graham crackers (crushed)
- 1/4 cup melted butter
- 1 8oz package cream cheese, softened
- 8 oz condensed milk
- key lime juice to taste (the more you add, the more tart it tastes)
- 1/4 cup vanilla greek yogurt
- Whipped cream
- In a medium bowl add crushed graham crackers and melted butter together and stir. Set aside.
- In a stand mixer bowl, combine your cream cheese, condensed milk, vanilla greek yogurt and key lime juice. Mix well for about 5 minutes or until ingredients are smooth and creamy.
- Add graham cracker crust to your jar and top with key lime mixture. If your jars are big enough, make multiple layers following this pattern (see photos above). Then, top with whipped cream and garnish with a lime.