5 Minute Key Lime Cracker Pie in a Jar


I was raised in Florida, where Key Lime Pie serves as the unofficial end to every meal. I have always loved the tangy way key lime filling plays off of the crunchy graham crust. My wedding cake was key lime, with raspberry filling and almond buttercream. I ordered that same cake a few months later when we came home for Christmas, and recently on my birthday, I requested a key lime cake from a friend, who obliged, and baked me the most lusciously green creation of my life with raspberry icing.

So, it’s not surprising that when Kenji Lopez created a new recipe for cracker key lime with four ingredients, several friends sent it my way knowing it was right up my alley.

Two days, and two cans of sweetened condensed soup later, I whipped up this dessert while the kids ate their lunch at the countertop, and true to form, jammed it in a tall jar so that I could get even more layers in, and it would be quickly portable to an outdoor concert. We scooped this into solo cups and devoured it while listening to 80s tunes and watching our children dance under the moonlight.

You can eat it in front of the tv or serve it at your next brunch – it’s divinely simple and delivers on those key flavors we all love.

5 minute Key Lime Cracker Pie in a Jar

Adapted from Kenji Lopez-Alt’s recipe at food52.com

Serves 8-10 generously.

  • 14-ounce cans sweetened condensed milk
  • 2 cups heavy cream
  • 1tablespoon finely grated lime zest, plus more for serving
  • 1/2cup  freshly squeezed lime juice (from about 8 limes)
  • 10 ounces Ritz crackers – I used reduced fat ones and used two full sleeves

Whisk together the condensed milk and heavy cream in a large bowl until combined. Add the lime zest and juice and whisk until thickened, about 1 minute.

Spread 1/2 cup of the  milk mixture in the bottom of a large jar. Top with a single layer of Ritz crackers. Repeat, alternating layers of filling and crackers, until the jar is full, finishing with a layer of filling. Cover and refrigerate for at least 2 hours or overnight—the longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top, if you like.

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