Pies-in-jars and cakes-in-jars may be a cute food trend, but they’re also a practical way to serve dessert to a crowd, since you cook and serve your sweets in the same vessel. Annie makes this lime pie ultra creamy by using egg yolks and condensed milk, then lightens the texture with whipped egg whites.
Yield:
6 servingsFor the crust
Ingredients
1 cup graham cracker crumbs
2 tablespoons granulated sugar
3 ½ tablespoons unsalted butter, melted
Instructions
Preheat the oven to 325° and set a rack to the middle position. Set six 8-ounce jars or ramekins on a baking sheet.
In a medium bowl, stir together the graham cracker crumbs, sugar, and butter. Press the mixture evenly into the bottom of the ramekins or jars and bake until the crust is firm and crisp, about 10 minutes. Set aside.
For the filling
Ingredients
1 (14-ounce) can sweetened condensed milk
½ cup fresh lime juice (about 4 limes)
2 large eggs, separated
½ teaspoon vanilla extract
4 drops green food coloring gel (optional)
1 tablespoon granulated sugar
Garnish: whipped cream, mint leaves, edible flower petals, or fresh pomegranate seeds
Instructions
Now, prepare the filling: Combine the condensed milk, lime juice, egg yolks, and vanilla in a medium bowl and beat until smooth and thick. Add food coloring, if using. In a separate bowl, whisk the whites until they hold soft peaks. Add 1 tablespoon of sugar to the whites and continue beating until stiff. Gently fold the whites into the lime mixture until evenly combined.
Pour the filling into the ramekins or jars. Bake until set, about 15 minutes. Remove and let cool on a wire rack until the jars or ramekins are no longer hot. Transfer to the refrigerator and chill, covered with foil, until cold, at least three hours and up to overnight. Garnish with whipped cream, mint leaves, and edible flower petals, or pomegranate seeds, and serve.
