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Growing up, summer always meant two things in my Italian-American kitchen—long sunny days with family and something zesty chilling in the fridge. One recipe that always stole the show? My Nonna’s American twist on a classic Key Lime Pie—miniature, creamy, citrus-packed Key Lime Pie Jars. These little treats were her nod to the sunshine state, and now, they’ve become a favorite in my home too.
This no-bake dessert is perfect for hot summer days when turning on the oven feels like a sin. With a buttery graham cracker crust, a tangy and sweet lime filling, and clouds of whipped cream, these jars are sunshine in dessert form—easy to prep ahead, portable for picnics, and simply irresistible.
Why You’ll Love These Key Lime Pie Jars
- No baking required – Stay cool in the summer heat!
- Perfect portion size – Serve them in jars for a mess-free, party-friendly treat.
- Zesty citrus flavor – Bright, tangy, and refreshing.
- Make-ahead magic – Chill overnight for deeper flavor and firmer texture.
- Instagram-worthy – These jars are just as pretty as they are delicious!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- ½ cup sour cream
- ½ cup freshly squeezed key lime juice (or regular lime juice)
- 1 tablespoon lime zest
- A few drops of green gel food coloring (optional)
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Garnish:
- Thin lime slices or lime curls
Instructions
1. Prepare the Graham Cracker Crust
In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
Tip: Use a fork to evenly combine the butter with the crumbs.
Press about 2 tablespoons of this mixture firmly into the bottom of each jar (or small cup). Use the back of a spoon or a shot glass to press it down firmly. Set aside.
2. Mix the Key Lime Filling
In a separate bowl, whisk together:
- Sweetened condensed milk
- Sour cream
- Key lime juice
- Lime zest
Add a drop or two of green food coloring for a visually vibrant filling (optional, but pretty!).
Whisk until smooth and creamy—this should take about 1-2 minutes.
3. Fill and Chill
Spoon the creamy lime filling over the crusts in each jar. Smooth the tops using the back of a spoon or small spatula.
Cover the jars and place them in the refrigerator to chill for at least 2 hours, or overnight for a firmer texture and even better flavor.
4. Make the Whipped Cream
Just before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract using a hand mixer until stiff peaks form. This takes about 3-4 minutes on medium-high speed.
Pipe or spoon the whipped cream on top of each chilled pie jar.
5. Garnish and Serve
Add a slice of lime or a curl of zest on top for a festive summer touch. Serve chilled and enjoy!
Tips & Substitutions
- Key limes offer the most authentic flavor, but regular limes work beautifully too.
- Don’t skip the chill time—this allows the filling to set perfectly.
- Want a lighter version? Swap sour cream for Greek yogurt.
- For a nutty twist, mix some crushed pecans or coconut flakes into your crust.
Storage Notes
Store in the refrigerator in airtight jars for up to 3 days. These desserts are best served cold and fresh.
A Bit About Key Lime Pie History
The Key lime pie has roots in Florida Keys—hence the name. It’s one of the most iconic American desserts, known for its creamy citrus filling and buttery crust. The use of condensed milk dates back to before refrigeration was common in Florida homes, making this recipe as practical as it is delicious.
These key lime pie jars take that same legacy and give it a modern, portable twist—ideal for today’s busy summer hosts.
External Links for Inspiration:
- How to Juice a Key Lime
- Homemade Graham Crackers Recipe
- The History of Key Lime Pie
- No-Bake Dessert Tips
Nutrition Info (per jar)
- Calories: 310 kcal
- Serving Size: 1 jar
- Yields: 6 jars
Final Thoughts
Whether you’re throwing a garden party or just need a cool dessert to beat the heat, these Key Lime Pie Jars are the ultimate sweet-and-sassy summer indulgence. Make them ahead, stash them in the fridge, and serve with a smile.
Key Lime Pie Jars
Equipment
- 6 small jars or dessert cups
- mixing bowls
- Hand mixer (for whipped cream)
- Whisk
- Spoon or piping bag
- Microplane zester (optional but handy!)
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- For the Filling:
- 1 14 oz can sweetened condensed milk
- ½ cup sour cream
- ½ cup freshly squeezed key lime juice or regular lime juice
- 1 tablespoon lime zest
- A few drops green gel food coloring optional
- For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- To Garnish:
- Thin lime slices or lime zest curls
Instructions
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it feels like damp sand. Spoon about 2 tablespoons of the mixture into each jar and press down firmly.
- Whisk the Filling:
- In another bowl, whisk together sweetened condensed milk, sour cream, lime juice, lime zest, and food coloring (if using) until smooth and creamy.
- Fill the Jars:
- Evenly divide the filling among the jars, spooning it over the crust. Smooth the tops gently.
- Chill:
- Cover and refrigerate the jars for at least 2 hours, or overnight for the best texture.
- Make Whipped Cream:
- Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spoon it onto the chilled lime filling.
- Garnish and Serve:
- Top each jar with a slice of lime or a curl of zest for a pretty pop of color. Serve chilled and enjoy!
Notes
- For best results, use fresh key lime juice—but bottled or regular lime juice works in a pinch.
- Chill overnight for extra firm texture and an even brighter flavor.
- These jars are great for make-ahead desserts—just add whipped cream before serving!
- Want a lighter version? Try Greek yogurt instead of sour cream.