Key Lime Pie Mason Jars: Easy No Bake Dessert Recipe

Key Lime Pie Mason Jars (No Bake)

Key Lime Pie Mason Jars are a no bake dessert that works beautifully for a crowd, whether you are hosting a baby shower, a wedding shower, or a relaxed weekend get together.

You get all the sweet and tangy flavor of a classic key lime pie, but each serving arrives in its own little jar, ready to hand out without slicing or plating a single thing.

The filling is sweet and tangy, and the recipe keeps things quick by using bottled lime juice instead of juicing a pile of tiny limes.

The graham cracker crust is a simple three ingredient mix, so the whole dessert comes together with pantry staples you probably already have on hand.

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Because these jars are made ahead and chilled, they are ideal when you want dessert handled before the party even starts.

If you love the idea of single serving desserts, these jars also play well next to other jarred sweets. You can set out French Silk Pie Jars, Oreo Jars, and Pumpkin Cheesecake Jars on the same table and let guests pick their favorite.

Serving dessert in jars is a fun approach for parties because it avoids the need to cut and plate slices of cake for many guests.

One batch makes eight jars, prep takes about 20 minutes, and the filling needs 6 hours in the refrigerator before you assemble everything. That timing is easy to work around when you plan ahead, and it is one of the reasons I keep coming back to this recipe for showers and potlucks.

Do I Need Key Limes to Make a Key Lime Dessert?

No, you do not need key limes to make this key lime dessert, and that is the question I hear most often when I bring these jars to a party.

Key limes can be hard to find and expensive, so the recipe uses a high quality bottled lime juice that is easy to keep in the refrigerator and still delivers the bright, tart lime flavor people expect.

For background on the fruit itself, the source article points readers to an informative piece on Key Limes by Stella Parks. If you want to understand why key limes behave the way they do, that is a great place to start.

In the meantime, bottled juice does the job beautifully here, especially when you pair it with fresh lime zest for aroma.

Ingredients You Will Need

You only need a short list of ingredients, and most of them are things I already keep in my kitchen. Here is what goes into each part of the recipe.

For the key lime filling:

• 2/3 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 8 ounces cream cheese, softened
• 7 ounces sweetened condensed milk, which is half of a standard can
• 1/4 cup bottled lime juice
• Zest of 1 to 2 limes, added to taste

For the graham cracker crust:

• 1/2 cup graham cracker crumbs, about 3 1/2 full sheets
• 1 1/2 tablespoons sugar
• 2 tablespoons unsalted butter, melted

Two details matter here. Use brick style cream cheese only, because the spreadable tub kind will leave you with a loose filling that never sets up the way you want. And conventional limes work perfectly well for the zest, so there is no need to hunt down anything special.

Leftover sweetened condensed milk:

Make sure you reach for sweetened condensed milk and not evaporated milk. They sit on the same grocery shelf and the cans look alike, but they are not interchangeable in this recipe. You need only half of a can, so you will have about 7 ounces left over.

You have two easy options. Double the recipe and use the whole can, which is what I usually do when I am feeding a crowd. Or keep the leftover milk for something else. It sweetens coffee beautifully, and it is wonderful poured over pancakes or waffles on a slow weekend morning.

A few notes about bottled lime juice:

Key lime juice is ideal when you can find it, though it can be difficult to source and often costs more than a standard bottle.

I use a high quality lime juice, such as Santa Cruz Organic, which works well when it is paired with lime zest. The zest is what brings that unmistakable lime aroma to the top of each jar.

If you decide to use fresh lime juice instead, taste the filling as you add it. Fresh juice is bolder and brighter than bottled, so add the lime juice and zest slowly and stop when the flavor tastes right to you.

A few small tastes along the way will keep you from ending up with a filling that is too tart.

Leftover lime juice:

Leftover lime juice does not have to go to waste. Pour it into an ice cube tray and freeze it.

Once the cubes are solid, pop them out and store them in freezer bags so you have a tablespoon or two ready whenever a recipe calls for lime juice. It is a small habit that saves a trip to the store later.

Why You Should Make This Recipe

The filling is completely no bake, so there is no oven to heat up and no water bath to fuss with. You whip, fold, and chill, and the hardest part is simply waiting.

Individual mason jar desserts also mean you never have to cut and serve a whole dessert while guests wait in line. A 4 ounce jar is a single serving, roughly equal to a slice of pie, so portions are already sorted before anyone arrives.

The jars travel well when they are lidded and kept chilled, which makes them a smart choice for a shower at a friend’s house or a potluck across town. Before serving, remove the lids and top each jar with whipped cream and, if you like, a thin slice of lime.

Make ahead note: keep the jars flat in a cooler or a sturdy box while you travel so the crust stays settled at the bottom.

How Many Desserts Does This Recipe Make?

One batch makes eight individual dessert jars using 4 ounce mini mason jars, and each serving is about the same size as a slice of pie. That is plenty for a small shower or a family dinner, and there is usually one left over for the cook.

The recipe doubles easily when you need more jars, so you can stretch it to sixteen servings without changing the method. For larger, more dramatic desserts, double the recipe and add two layers each of crust and filling in 8 ounce mason jars instead.

Just remember that a double batch uses the entire can of sweetened condensed milk, which solves the leftover question at the same time.

Where to Buy the Dessert Size Mason Jars

Small 4 ounce mason jars are the right size for these desserts, and they are easy to find once you know what to look for. Quilted 4 ounce jars are another option, and they look cute and festive on a dessert table, which is a nice bonus for showers.

You can order jars online, but I have found that buying them locally is often less expensive, especially at hardware stores, farm supply stores, and discount shops. If you already own a set of small jelly jars, use them. Nobody at the party will be checking the label on the glass.

How to Make Key Lime Pie Jars

This is a quick overview of the process so you know what to expect. The complete printable recipe appears at the end of the post.

Key Lime Pie Filling

Because the filling has to chill before you fill the jars, make it first. Give yourself 6 hours, or simply mix it the night before and let the refrigerator do the work.

1. Whip the cream. Use a hand mixer with the whisk attachment to whip the heavy whipping cream with the sugar until stiff peaks form. Set it aside.
2. Build the base. Switch to the beater attachments and whip the softened cream cheese until smooth. Add the sweetened condensed milk and mix until smooth. Slowly add the lime juice, mixing after each addition, until the mixture is smooth. If you are using a different brand of lime juice or fresh limes, taste test the mixture a few times as you add the juice so the flavor lands exactly where you want it. Fresh limes tend to be bolder and brighter than store bought juice.
3. Fold and chill. Use a spatula to gently fold in the lime zest to taste. Add as much as you like, and know that you may not want the full amount. Fold in about 3/4 cup of the whipped cream, reserving the rest for topping the jars, until the mixture is smooth. Chill for 6 hours. Longer, even overnight, is fine.

Crust Layer

Once the filling has chilled, prepare the crust and assemble the jars. This part goes fast, so have your jars lined up and ready.

1. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter together thoroughly. Divide the mixture evenly among eight 4 ounce mason jars and gently wiggle each jar to even out the crust. Avoid packing it down, because a firmly packed crust is hard to eat later.
2. Scoop the filling evenly into the crust lined jars, about 1/3 cup of filling per jar. Fill a piping bag with the remaining whipped cream, using a large star tip, and pipe a star or rosette on top of each jar. Sprinkle with additional lime zest if you like.

If you enjoy keeping an eye on the numbers, here is the nutrition information from the source for this recipe.

How to Make Key Lime Pie Jars Ahead of Time

These jars are built for planning ahead, which is exactly why they show up at so many showers. Assembled jars keep in the refrigerator for up to 5 days, though I suggest preparing them 24 to 48 hours in advance for the best flavor and texture.

The filling gradually softens the crust as it sits, so that first day or two is really the sweet spot.

Add the whipped cream rosettes just before serving. Whipped cream holds up fine for a short while, but piping it at the last minute keeps those swirls looking sharp and tall instead of settling into the jar.

The filling itself should chill for 6 hours before you assemble the jars. If your schedule is tight, chilling it overnight works just as well and often makes the filling a little easier to scoop.

I have not tested freezing these jars, but I think it would work fine for leftovers you cannot finish. If you try it, thaw them in the refrigerator rather than on the counter so the texture stays as close to fresh as possible.

FAQs

Key Lime Pie Mason Jars (No Bake)

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• Total Time: 380 min
• Yield: 8 jars 1x

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Description

Key Lime Pie Mason Jars (No Bake) Key Lime Pie Mason Jars are a no bake dessert that works beautifully for a crowd, whether you are hosting a baby shower, a wedding shower, or a relaxed weekend get together. You get all the sweet and tangy flavor of a classic key lime pie, but each serving arrives in its own little jar, ready to hand out without slicing or plating a single thing.

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Ingredients

Scale 1x2x3x

Key Lime Pie Filling
2/3 cup heavy whipping cream
2 tablespoons granulated sugar
8 ounces cream cheese, softened
7 ounces sweetened condensed milk, half of a standard can
1/4 cup bottled lime juice
1–2 limes, zest of (to taste)

Crust Layer
1/2 cup graham cracker crumbs, about 3.5 full sheets
1 1/2 tablespoons sugar
2 tablespoons unsalted butter, melted

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Instructions

Key Lime Pie Filling
1-Use a hand mixer with the whisk: Use a hand mixer with the whisk attachment to whip the heavy whipping cream with the sugar until stiff peaks form. Set aside.
2-Use a hand mixer with the beater: Use a hand mixer with the beater attachments to whip the softened cream cheese until smooth. Then, add the sweetened condensed milk and mix until smooth. Slowly add lime juice, mixing after each addition. Mix until smooth. Note: If using a different brand of lime juice (or fresh limes) I suggest taste-testing the mixture a few times as you add the lime juice to ensure the flavor is just right. Fresh limes tend to be bolder and brighter than store-bought juice.
3-Use a spatula to gently fold in: Use a spatula to gently fold in the lime zest to taste. Add as much as you like; you may not want the full amount. Fold in about 3/4 cup of the whipped cream (reserving the rest for topping the jars) until the mixture is smooth. Chill for 6 hours (longer or even overnight is fine).

Crust Layer
4-After mixture has chilled, prepare the crust: After mixture has chilled, prepare the crust. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter together thoroughly. Divide mixture evenly among eight 4-oz mason jars and gently wiggle each jar to even out the crust. Avoid packing it down as it makes it hard to eat later.
5-Scoop the filling evenly into the crust-lined: Scoop the filling evenly into the crust-lined jars, about 1/3 cup of filling per jar. Fill a piping bag with the remaining whipped cream (use a large star tip) and pipe a star or rosette on top of each jar. Sprinkle with additional lime zest if desired.

• Prep Time: 20 min
• Cook Time: 0 min
• Method: no_cook

Nutrition

• Calories: 316 kcal
• Sugar: 22 g
• Sodium: 161 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Carbohydrates: 25 g
• Fiber: 0.2 g
• Protein: 5 g
• Cholesterol: 67 mg

Keywords: Key Lime Pie Mason Jars