Key Lime Icebox Pie in a Jar Printer-Friendly Recipe
From: Spoonful of Sugar; inspired by Sprinkle Bakes
Makes: 8 servings (possibly 10)
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
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!