Key Lime Pie Jars

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These key lime pie jars are a fresh, creamy twist on the classic key lime pie, made with layers of buttery graham cracker crust, tangy key lime filling, and fluffy whipped cream. Served in individual jars, they are perfect for entertaining or grab-and-go desserts.

Prep Time25

Course: Dessert

Cuisine: American

Keyword: key lime pie jars

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

Graham Cracker Crust:

1 1/2 cups Graham Cracker Crumbs (about 10-12 full sheets)
5 Tablespoons Melted Butter
2 Tablespoons Sugar

Key Lime Filling:

(1) 8-ounce pkg. Cream Cheese (softened, at room temperature)
(1) 14-ounce can Sweetened Condensed Milk
2 teaspoons Lime Zest
1/2 cup Fresh Lime Juice
1 teaspoon Vanilla Extract (optional)

Whipped Cream:

1 cup Heavy Cream
3 Tablespoons Powdered Sugar
1 teaspoon Vanilla Extract
Lime Slices

Instructions

Crush graham crackers into fine crumbs — either in a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. Mix with melted butter, sugar, and a pinch of salt until the mixture resembles wet sand and clumps when pressed together. Add a spoonful to the bottom of each jar and press down gently with the back of a spoon or the bottom of a small glass to compact it into an even layer. You want it firmly packed so it acts like a real crust when you scoop through it.
Beat softened cream cheese with an electric mixer until completely smooth — no lumps. Add sweetened condensed milk and beat until combined and silky. Add key lime juice, lime zest, and vanilla extract and mix until fully incorporated. The filling will thicken slightly as the acid in the lime juice reacts with the condensed milk. Taste it — it should be tangy and creamy. Adjust with more lime juice if needed.
Important: Make sure your cream cheese is fully at room temperature before beating. Cold cream cheese will leave lumps in the filling no matter how long you beat it, and those lumps won't smooth out once the other ingredients are added.
Pour cold heavy whipping cream into a cold bowl. Beat on medium-high speed until soft peaks form, then add powdered sugar and vanilla and continue beating until stiff peaks form — the cream should hold its shape when you lift the beaters.
Spoon or pipe the graham cracker layer into the bottom of each jar and press firmly. Add a generous layer of key lime filling on top. Add another thin layer of graham cracker crumbs if desired for a middle crunch layer. Top with a generous amount of whipped cream. Garnish with a sprinkle of lime zest, a thin slice of lime, or a few extra graham cracker crumbs.
Cover the jars and refrigerate for at least 1 to 2 hours before serving. This allows the filling to firm up further and the graham cracker layer to soften slightly into the filling — just like the crust of a real key lime pie. The flavor also deepens and improves significantly after chilling. These are perfect made the day before.

Notes

Can I use regular limes instead of key limes? Yes, regular lime juice works, though the flavor will be slightly different.

Nutrition