No Bake Key Lime Pie In A Jar Recipe 435 Recipes

NO-BAKE KEY LIME PIE JARS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the texture resembles wet sand. Set aside.
• In a medium bowl, beat the cream cheese, condensed milk, and 1 tablespoon heavy cream with an electric hand mixer until smooth and thick and the beaters leave a ribbon when lifted out of the bowl, 3-4 minutes. Using a flexible spatula, fold in the key lime juice and ½ teaspoon key lime zest until just combined.
• Place the jars on a baking sheet. Spoon 2 scant tablespoons of the crumb mixture into each jar. Reserve the remaining crumbs. Press down firmly on the crumbs in the jars to form a packed, even layer.
• Divide the filling evenly between the jars, about ¼ cup (25 G) per jar. Cover the jars with the lids and refrigerate for at least 1 hour, or up to overnight.
• In a medium bowl, whip the remaining ⅓ cup (80 ML) heavy cream and the powdered sugar with an electric hand mixer until soft peaks form.
• When ready to serve, top each jar with a dollop of whipped cream, the remaining cookie crumbs, and the remaining ½ teaspoon lime zest. Serve immediately.
• Enjoy!

NO BAKE KEY LIME PIE IN A JAR

Steps:

• Arrange jelly, mason jars or dessert cups on a tray.
• Crumble the pie crust and set aside.
• Mix sweetened condensed milk and whipped topping together until combined.
• Add in key lime juice and mix until fully blended.
• Equally distribute the crumbled pie crust into the bottom of jars, about 1/2 inch high. (I reserve a little to sprinkle on top for garnish).
• Carefully spoon filling into jars. (You can also place in a piping bag and pipe in, if desired) Fill to about 1/4 inch from the top of the jar
• Chill in the refrigerator for 3 hours.
• Pipe or spoon on additional whipped topping, graham cracker crumbs, mint, lime zest or sliced limes for garnish.

MINI NO-BAKE KEY LIME PIE IN A JAR

Steps:

• In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Add a heaping 1 tablespoon of the mixture into 12 mini mason jars. Pack tightly with the back of a spoon or wine cork. Chill for at least 10 minutes.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream and vanilla extract until stiff. Transfer to a bowl and set aside.
• In the same bowl of the stand mixer (this time fitted with the paddle attachment), beat the cream cheese at medium speed until smooth. Slowly add the sweetened condensed milk and beat again until smooth. Add the whipped cream and mix until combined.
• Slowly add the key lime juice to the mixture while beating at a low-medium speed until smooth and creamy.
• Add the cream cheese filling to a piping bag or plastic baggie. Snip off the tip from the baggie and pipe the mixture into the mini mason jars on top of the graham cracker crust. You should be able to fill each jar slightly more than three-quarters full.
• Refrigerate for at least 2 hours or until firm.
• Store in the refrigerator for up to three days. Before serving, garnish with freshly whipped cream and a half of a lime slice.

NO BAKE KEY LIME PIE

Steps:

• Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well.
• Fold in the non-dairy whipped topping.
• Pour mixture into the pie shell and chill or freeze. It's a breeze!

NO BAKE KEY LIME PIE IN A JAR RECIPE - (4.3/5)

Steps:

• The first thing you want to do is crush up your graham crackers and mix them with 2 tbsp of butter. There are tons of ways to do this but I like putting my graham crackers in a large ziplock bag and crushing with my hands, then pouring into a bowl to mix with the butter. Once you have done that set it aside. For the pie filling combine your cream cheese, condensed milk, Greek yogurt and key lime juice in a stand mixer and mix on medium speed for about 5 minutes. If you don't have a stand mixer, whip vigorously with a whisk until you have a smooth, creamy texture. If you find your filling isn't as green as you like add in a drop or two of green gel coloring. Once mixed, pop it into the fridge for about 10 minutes while you get your jars ready. Now pour about 1/3 cup of crushed graham crackers into the bottom of your jar and lightly pack them down. You don't want it to be too hard, so make sure it is just enough to stay in place. After that take your filling mixture out of the fridge and pour about 2/3 cup into your jar and sprinkle on some more graham crackers. Now top it with some whipped topping and a slice of lime and serve! Don't want to eat it now? Screw on the top and keep in chilled in the fridge until you are ready!

KEY LIME PIE IN A JAR

Steps:

• Place 1/4 cup graham crackers in the bottom of each of four 8-ounce mason jars; shake to level. Transfer the key lime filling to a disposable piping bag fitted with a large star tip or a resealable plastic bag with the corner snipped. Pipe approximately 1/2 cup pie filling into each jar. Pipe or dollop 1/3 cup whipped cream on top of the pie filling in each jar. Sprinkle with the remaining graham cracker crumbs. Garnish each with a lime wheel. Serve immediately or chill until ready to serve.

NO BAKE KEY LIME PIE IN A JAR

Steps:

• In a ziplock bag, use your hands to crush 1 package of graham crackers into small crumbs.
• Transfer the crushed crackers to a mixing bowl and add 2 tablespoons of butter. Again, use your hands to combine well. Set aside.
• In a separate bowl, using an electric mixer on medium speed, combine 1 package of softened cream cheese with ½ can of condensed milk, ½ cup of Greek yogurt and some key lime juice until smooth and creamy. You may add a drop of green gel coloring, if you wish.
• Place in the fridge for about 10 minutes before filling jars.
• To fill the jars, work in layers and place ⅓ cup of the crushed graham crackers into the bottom of the jars and lightly pack it down. Next, use the refrigerated filling and pour about ⅔ cup into the jars then sprinkle on a few more graham crackers.
• Finally, top the jars with some whipped topping and a slice of lime, to serve!

NO-BAKE MINI KEY LIME PIE IN A JAR RECIPE BY TASTY

Steps:

• In a large mixing bowl, add ½ a cup of graham crackers, 2 tbsp sugar, a pinch of salt and 2 tbsp unsalted butter. Mix until you get the desired consistency.
• In an another bowl add 4 oz cream cheese, ½ cup condensed milk and 1 tbsp of heavy milk. Whip thoroughly.
• Sprinkle 3 tbsps of key lime juice and ½ tsp of key lime zest and mix well.
• Next, divide your graham cracker equally into 4 jars. Pat this down.
• Make the layer smooth by pressing softy with your finger.
• Layer this with your cream cheese mix and tightly close the jars.
• Refrigerate for one hour.
• In another bowl, whip ½ cup of heavy cream and 2 tbsp powdered sugar.
• Top off your jar with the remaining whipped cream and sugar mix.
• Finally, drizzle crushed graham crackers and key lime zest on the top.
• Serve cold. Enjoy!

KEY LIME PIE IN A JAR

Steps:

• Preheat oven to 350 degrees Fahrenheit. Set jars onto a jelly roll pan or baking sheet.
• Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture; stir with a fork until blended.
• Spoon graham cracker crumb mixture into each of the four jars, dividing evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
• Zest one of the limes. Add sweetened condensed milk, lime juice, egg yolks, and lime zest to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly, filling into the jars.
• Bake for about 15 minutes, or until the filling no longer jiggles.
• Let cool at room temperature for about 30 minutes, then cover with lids and bands and refrigerate for at least two hours, until chilled.
• To serve, top with whipped cream, a lime slice, and tall parfait spoons.
• Keeps for up to three days in the refrigerator (add whipped cream and garnish right before serving).