American
Key Lime Blueberry Pie in a Jar
Key Lime Blueberry Pie in a Jar brings graham crackers, tbsp sugar cane and the rest of the crew together in a recipe that is practical enough for a normal kitchen but still has enough personality to avoid tasting like committee food.
What It Is
What happens when you put pie in a jar? Sour and sweet with a bit of a beat. This keylime blueberry pie makes a great dessert idea to portion for a weeks worth of meals. Key lime, blueberries and jars because apparently plates were too predictable.
Origin
This version is connected to as: U.S.A. (Florida, Alabama).. I keep that connection as part of the recipe’s personality without pretending every dish arrived with a notarized birth certificate.
Fun Fact
The cookbook version really does pair 12 graham crackers with 2 tbsp sugar cane. That combination comes straight from the original recipe, not from a late-night refrigerator séance.
Ingredients
- 12 graham crackers
- 2 tbsp sugar cane
- 6 tbsp unsalted butter, melted
- 1, 14oz can sweetened condensed milk
- 4 large egg yolks
- ½ cup lime juice
- ½ cup heavy cream
- 1 cup blueberries Grated lime zest, for serving
Steps
- Heat oven to 375ºF. Line an 8½ X 4½ inch loaf pan with parchment paper, leaving a 3-inch overhang on the two long sides.
- Crush the graham crackers and sugar to form fine crumbs. Add the butter and mix to combine.
- Spoon 1 tablespoon each into eight 4oz jars, pressing them into the bottom. Transfer the jars to a large rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared loaf pan and transfer the pan to the baking sheet. Bake until the crusts are golden brown. Transfer to a wire rack to cool. Reduce oven temperature to 350ºF.
- In a large bowl, whisk together the milk and egg yolks. Add the lime juice and whisk to combine. Divide the mixture among the cooled jars (3 tbsp per jar) and bake until just set, 10 to 12 minutes. Transfer to a wire rack and let cool, then refrigerate until ready to serve (or up to 2 days).
- Using a mixer, beat heavy cream in a medium bowl until stiff peaks form. Break up the remaining graham cracker crust and form layers in the jars using the cream, blueberries, lime zest, and broken grahams.
Notes
Taste near the end and adjust. Salt, acid and heat are much easier to add than remove, despite what some of my more enthusiastic recipes occasionally imply.
Substitutions
No specific substitution note is given in the cookbook. Spoon & Scribble option: use comparable nuts, fruit or flavourings where the structure of the dessert stays the same.
Storage
Cool leftovers promptly and refrigerate in a covered container. Keep crisp garnishes separate whenever possible so tomorrow’s lunch does not become damp architecture.
Freezing
Freeze cooked components in meal-sized airtight portions where practical. Dairy-heavy sauces and fresh garnishes may change texture, so add those fresh after reheating when possible.