OK, so here's the deal. I had leftover leftovers last night (Chicken Broccoli Cobbler) and ended up having a bowl of cereal the night before so I haven't blogged for a few days. This one might make up for it. Honest.
As you've likely gathered, I never get sick of sweet things and since the Sticky Toffee Puddings were such a sweet success, I was inspired to try something else - something tart, kind'a sweet and definitely fresh tasting. Something with 6 ingredients or less - something loaded with citrusy tang - something good with a capital "G".
Voila! Five jars, slightly sweetened buttery graham cracker crumbs, sweetened condensed milk, a bag of key limes plus a lime of the regular kind, an egg, 15 minutes in the oven and 3 hours in the refrigerator... that is it, that is all.
Darn near instant gratification and absolutely delicious. Perfectly portable picnic food as long as it's kept in a cooler, bang on delish for a barbecue bash, and almost guilt free portion control for one, that is until you count the one I just had for breakfast this morning. Hey, it's OK as long as you're not having 2 in one day, right?
Yah, I know. Cereal for dinner and pie for breakfast. This blog's kinda' going down hill, isn't it?
Incidentally, if you're tempted to use concentrated lime juice for this, please don't. The flavor of the pie depends on the use of fresh juice. I found the key limes aka Mexican limes in a bag in the produce section of Fred Meyer's, and while they weren't as juicy as the beauties we used to grow in Arizona, the 1 pound bag along with 1 regular lime gave me the required amount of juice. As you can see, key limes (Mexican limes) are much smaller than the regular persian lime we're used to, and they're more tart too but you can substitute freshly squeezed regular limes for the little guys if you must. Your pie just won't have as much pucker power.
Key Lime Pie in a Jar from JBug’s Kitchen Antics
2/3 cup graham cracker crumbs
1 tablespoon sugar
2 tablespoons butter, melted
1 – 14 ounce can sweetened condensed milk
2/3 cup fresh lime juice (preferably key limes)
1 large egg, beaten
Whipped cream & lime zest for garnish
Preheat oven to 325. Place 5 small canning jars on a rimmed pan and set aside. Combine graham cracker crumbs, sugar and melted butter and divide crumbs evenly between the 5 jars. Press crumbs evenly on the bottom of the jar but don’t pack them down. In a small bowl, whisk egg until light. Add sweetened condensed milk and lime juice and whisk together until well combined. Divide evenly between the 5 jars. Bake in pre-heated oven for 12 to 15 minutes until set. Cool on a wire rack, then cover with lids and refrigerate for minimum 2 hours. Top with whipped cream and garnish with lime zest. Makes 5.
A year ago - Onion Pie and BBQ Meatloaf
Two year's ago - Pesto Topped Plank Grilled Salmon