Key Lime & Raspberry Pies in Jars
12 graham crackers
2 tbsp. granulated sugar
6 tbsp. unsalted butter, melted
1 (14 ounce) can sweetened condensed milk
4 large egg yolks
½ cup fresh lime juice, from about 4 limes
1 tablespoon grated lime zest, divided
½ cup heavy cream
1 teaspoon sugar
1 cup fresh raspberries
Heat oven to 375° F. Line a small pie pan with parchment paper. This will be used for the extra graham cracker crumbs that garnish the top.
In a food processor, pulse the graham crackers and sugar to form fine crumbs. Add the butter and pulse to combine.
Spoon 2 tablespoons each into six half pint jars, gently pressing them into the bottom (do not pack down). Transfer the jars to a large rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan and transfer both pans to the oven. Bake until the crusts are golden brown, 12 to 15 minutes. Transfer to a wire rack to cool.
Reduce oven temperature to 350° F.
In a large bowl, whisk together the condensed milk and egg yolks. Add the lime juice and 1½ teaspoons lime zest (put the rest away to garnish each jar at the end) whisk to combine. Divide the lime mixture amongst the cooled jars and bake until just set, 10 to 12 minutes. Transfer to a wire rack and let cool. Refrigerate until ready to serve (or up to 2 days).
Using an electric mixer, beat the heavy cream and sugar in a medium bowl until stiff peaks form.
To assemble, take the jars out of the refrigerator and top with the raspberries, whip cream, remaining graham cracker crumbs and a little lime zest. Store in the refrigerator.