***Key Limes are slightly more acidic and sweeter than regular limes. Go ahead and use regular limes if you prefer.
Key Lime Icebox Pie in a Jar Printer-Friendly Recipe
From: Spoonful of Sugar; inspired by Sprinkle Bakes
Makes: 8 servings (possibly 10)
Ingredients
Crust
1/2 cup graham cracker crumbs
1/4 cup macadamia nuts
2+ tablespoons unsalted butter, melted
1 tablespoon sugar
Filling and Topping
14 oz. sweetened condensed milk
1/2 cup key lime juice (Bottled or fresh. I used fresh lime juice, which was most of a 16 oz. bag of key limes)
1 teaspoon of key lime zest
Green food coloring, if desired
1 1/4 cup heavy whipping cream
2 tablespoons granulated sugar
Directions
Crust
Add the graham crackers, macadamia nuts, and sugar to the bowl of a food processor. Pulse until crumbs form. Drizzle in the butter and pulse until the mixture comes together. Divide the crumb crust between 8 4-ounce jars and press the crust down into each jar. Set aside.
Filling and topping
In a large bowl, stir together the sweetened condensed milk, lime juice, and lime zest. Stir in the food coloring; this is totally optional.
In another bowl, use an electric mixer to beat the heavy whipping cream. Slowly add the sugar and continue beating until stiff peaks form. Set 1/3 of the whipped cream aside (in the refrigerator if you aren’t planning on serving the pies right away), this is for your topping. With the remaining 2/3 whipped cream, fold into the lime mixture until combined.
Spoon the lime pie mixture over the crusts. Refrigerate until ready to serve. When you are ready to serve, use a piping bag to garnish each pie with the remaining whipped cream. Enjoy!
Place graham crackers, macadamia nuts, and sugar in the bowl of a food processor. Pulse until crumbs form.
Drizzle in the butter until the mixture comes together.
How many key limes does it take to get a 1/2 cup of juice?
All of them. ALL OF THE KEY LIMES. Yesh. I’m pretty sure you can buy key lime juice…so go that route, unless you enjoy tedious tasks. If you do want to juice them, I used almost an entire 16 oz. bag of key limes.
Stir the sweetened condensed milk, lime juice, and lime zest together.
Whip the heavy cream with a hand mixer, gradually adding the sugar, until stiff peaks form.
Set aside 1/3 of the whipped cream for the topping.
Fold the rest into the key lime mixture.
Add green food coloring if you want a hint of green. I only added a few drops.
Beautiful.
Press the crust into the bottom of 8 mason jars (yes, I only have 7 pictured…I ran out of mason jars and put the eighth one in a cup).
Spoon the pie filling over the top. Refrigerate until ready to eat. Before serving, pipe the remaining whipped cream on top.
