Key Lime and Raspberry Pies in Jars

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper. (5 minutes)

Recipe View 5 mins In a food processor, pulse graham crackers and 2 tablespoons granulated sugar until finely ground. Add melted butter and pulse until well combined. (5 minutes)

Recipe View 10 mins Spoon 2 tablespoons of the graham cracker mixture into each of the 6 half-pint jars, pressing firmly into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan. (10 minutes)

Recipe View 15 mins Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, approximately 12 to 15 minutes. Remove from oven and transfer to a wire rack to cool completely. (15 minutes)

Recipe View 2 mins Reduce oven temperature to 350 degrees F (175 degrees C). (2 minutes)

Recipe View 10 mins In a large bowl, whisk together condensed milk and egg yolks until smooth. Add Key lime juice and 1 1/2 teaspoons lime zest; whisk until thoroughly combined. Pour the Key lime mixture evenly into the cooled jars. (10 minutes)

Recipe View 12 mins Bake the jars until the Key lime mixture is just set, about 10 to 12 minutes. Transfer to a wire rack and let cool. Refrigerate the jars until ready to assemble and serve. (12 minutes)

Recipe View 5 mins In a chilled bowl, beat heavy cream and 1 teaspoon granulated sugar with an electric mixer until stiff peaks form. Be careful not to overwhip. (5 minutes)

Recipe View 5 mins To assemble, top each jar with fresh raspberries, a generous dollop of whipped cream, and a sprinkle of the remaining graham cracker crust and lime zest. Serve chilled and enjoy! (5 minutes)