Key Lime Pie Jars – A Zesty No-Fuss Treat in Every Spoonful

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined and resembles wet sand.

Assemble the Jars:
Spoon 2–3 tablespoons of crust mixture into the bottom of each small jar or ramekin. Gently press it down to form the base. Set aside.

Prepare the Filling:
Preheat oven to 350°F (175°C). In a large bowl, whisk together the sweetened condensed milk, sour cream, key lime juice, and lime zest. If desired, add a few drops of green gel food coloring for a brighter look.

Fill the Jars:
Evenly spoon the filling over the prepared crusts. Place the jars into a baking dish and pour in hot water around them (about 1 inch deep) to create a water bath.

Bake:
Bake for 12–15 minutes, or until the centers are just set with a slight jiggle. Remove jars from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours.

Make the Whipped Cream:
Using a hand or stand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Top and Garnish:
Once the jars are thoroughly chilled, pipe or spoon whipped cream on top. Garnish with a thin slice of lime or a decorative lime curl.

Serving and Storage Tips: