February is a tough month in the Midwest. Although we’ve had a pretty mild winter and today is supposed to be in the upper 50’s, it’s still mostly chilly and gray and I’m over it. I’m ready for flip flops to be my shoe of choice for the day. Although spring technically starts in March, the warmth doesn’t really take effect until June. Luckily, every May, Mike and I travel down to Sanibel Island, Florida to soak in some sun, eat boat loads of seafood and enjoy the beach.
To help ease the winter blues, I have been fantasizing about Sanibel and decided to start playing with brighter flavors that make me think I’m someplace warm. There are a ton of exciting seafood recipes to explore, but I decided to start with dessert.
Choosing to experiment with Key Lime Pie was easy for three reasons: One, it’s probably Mike’s favorite dessert in the world; Two, my mom has a really easy recipe for it; and Three, I’m really liking the trend of putting food in a cute, little mason jar. It’s great for transport and for monitoring your portion size. I’ve seen salads and soups done this way, so why not try a pie?
The recipe is super easy to throw together and the main time investment is waiting for it to chill in the fridge before you eat it. If you can handle that, it’s definitely worth it.
What recipes bring out “warm weather memories” for you?
KEY LIME PIE IN A JAR
Graham cracker crumbs (about 18 crackers)
2 tablespoons sugar
Pinch of salt
3 tablespoons unsalted butter, melted (a little less than half a stick)
1 – 14oz can sweetened condensed milk
2 teaspoons lime zest
1/2 cup fresh lime juice (about 5 limes)
Note: Roll the limes on a hard surface before juicing. This helps loosen the juices.
Whipped cream Lime zest for garnish
Graham cracker crumbs for garnish
4 – 8 ounce mason jars
1. Preheat oven to 350 degrees Fahrenheit.
2. Place graham crackers in a ziploc bag and smash until the crackers become fine crumbs.
3. Add crumbs, sugar and pinch of salt to a medium bowl and stir to combine.
4. Drizzle melted butter into the crumb mixture and stir with a fork until blended.
5. Spoon portions of the graham cracker crumb mixture evenly into 4 – 8 ounce mason jars.
Note: Don’t press the crumbs down too hard or they will be hard to scoop up with the spoon.
6. Add lime zest, lime juice and sweetened condensed milk to a bowl and stir to combine.
7. Divide the mixture evenly in each jar.
8. Bake on a baking sheet for 10 minutes.
9. Let cool at room temperature for about 30 minutes, then cover with lids and place in fridge for at least 3 hours, until fully chilled.
10. To serve, top with whipped cream, extra lime zest and graham cracker crumbs.
All Images © Regan Baroni 2016.