The Boathouse is one of the latest installments of wonderful dining venues at one of Disney Spring’s new neighborhood know as The Landing. The Boathouse offers upscale waterfront dining with a wide array of dishes from the land and sea, but it also offers some of the most delectable desserts. One of my favorites is the Key Lime Pie in a Mason Jar.
Growing up in Florida, there was a lime tree in our yard and creamy key lime pie was always in the rotation of desserts in my home. Serving this tangy pie in a mason jar gives your guests an individual dessert with a whimsical twist. Each bite offers smooth whipped cream that compliments the tart lime filling and when you reach the buttery graham cracker bottom layer, your taste buds sing!
The Key Lime Pies in a Mason Jar from the boathouse are not only cute, they are delicious and so simple to make. And, the individual servings make them portable which makes them great for summer picnics and BBQs!
Here’s what you will need:
- 1 1/2 cup of graham cracker crumbs (approximately 1 full sleeve)
- 4 tablespoons + 4 teaspoons granulated sugar
- Pinch salt
- 6 tablespoons unsalted butter
- 2 -14 oz. cans of sweetened condensed milk
- 1 teaspoon fresh lime zest
- 1 cup fresh key lime juice (I like to juice the key limes but you can use bottled key lime juice)
- 6 egg yolks
- Whipped Cream
- Lime wedges for garnish
- 8 half pint mason jars
- 8 canning lids and rings
- baking sheet
- Preheat oven to 350º
- Set Jars on baking sheet
- Place graham crackers in a food processor and pulse crackers until you get a nice crumbly mixture. You can also use a ziploc bag to crush the crumbs with a rolling pin.
- Add to a medium bowl with sugar and a pinch of salt. Blend with a fork until mixed well. Drizzle melt butter into the crumb and sugar mixture, stir with a fork until blended.
- Spoon graham cracker crumb mixture into each of the jars, dividing the crumb mixture evenly between jars. Press very slightly into the bottom and up the sides. Remember not to make the crumbs too compact or the crust layer will not come out easily with a spoon.
- Finely zest one of the limes
- Add sweetened condensed milk, lime juice, egg yolks and lime zest to a medium bowl. Stir with a whisk until all ingredients are combined.
- Divide the mixture evenly filling the mason jars.
- Bake for 12 minutes, or until the filling no longer jiggles.
- Let cool at room temperature for about 30 minutes. Cover the jars with the lids and the rings and refrigerate for two hours or until chilled.
- When ready to serve, top with whipped cream and a lime slice.
The individual servings will keep for up to 3 days in the refrigerator. Enjoy!