Cute and Clever Key Lime Pie
Tanya Linton has a way with jars. She has put together a large collection of mason jar meals in 150 Best Meals in a Jarand that includes desserts, such as this “key lime pie” and her No-Bake Raspberry Tart. Purchased graham crackers makes this super easy and quick, but use fresh lime juice and zest for that puckery punch of bright citrus flavor.
My favorite thing to do in a Florida airport is look at all the alligator paraphernalia and citrus products. A few years back, I got hooked on Key lime juice, and now I always pick up a bottle on my way home. It’s a bit more tart than Persian lime juice, but it’s perfect for tarts, fruit salads and marinades.
- 1⁄4 cup graham cracker crumbs 60 mL
- 1 tsp melted unsalted butter 5 mL
- 1 tbsp granulated sugar 15 mL
- 1⁄4 cup cream cheese, softened 60 mL
- 2 tbsp sour cream 30 mL
- 1 tbsp grated lime zest 15 mL
- 2 tbsp Key lime juice 30 mL
- 1⁄4 cup blueberries 60 mL
- In a small bowl, combine graham cracker crumbs and butter.
- In a medium bowl, whisk together sugar, cream cheese, sour cream, lime zest and lime juice.
- Press graham cracker mixture firmly into bottom of jar. Layer cream cheese mixture and blueberries on top. Seal jar and refrigerate for up to 2 days.
If you happen to have access to Key limes, by all means use grated Key lime zest and freshly squeezed juice. If you can’t find bottled Key lime juice, substitute Persian lime juice.